Gluten-Free Pumpkin Seed Roll
These Gluten-Free Pumpkin Seed Rolls are the perfect combination of crunchy, nutty goodness and soft, fluffy texture—completely free of gluten and packed with wholesome ingredients! Made with a blend of gluten-free flour, nutrient-rich psyllium husk powder, and a sprinkle of hearty pumpkin seeds, these rolls are both nourishing and delicious. A touch of apple cider vinegar helps enhance the texture, while the olive oil adds a subtle richness. With minimal prep time and a simple topping of roasted pumpkin seeds, these rolls are not only easy to make but also beautifully rustic. Perfect for holiday gatherings or as an everyday bread alternative, these gluten-free rolls pair wonderfully with soups, salads, or just a smear of butter. Make a batch to enjoy warm from the oven—they’re sure to become a household favorite!
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Ingredients
- 300 grams Gluten-free flour blend
- 100 grams Pumpkin seeds
- 8 grams Instant yeast
- 20 grams Sugar
- 5 grams Salt
- 250 milliliters Warm water
- 30 milliliters Olive oil
- 10 grams Psyllium husk powder
- 15 milliliters Apple cider vinegar
- 1 large Egg
Directions
Step 1
In a large bowl, combine the gluten-free flour blend, instant yeast, sugar, and salt. Mix them well.
Step 2
In a separate bowl, whisk together warm water, olive oil, psyllium husk powder, and apple cider vinegar. Let the mixture sit for about 5 minutes until it forms a gel-like consistency.
Step 3
Add the wet mixture to the dry ingredients and stir until the dough starts to form.
Step 4
Beat the egg in a small bowl and add it to the dough mixture. Mix well until all the ingredients are fully incorporated.
Step 5
Fold in most of the pumpkin seeds, reserving a few for topping.
Step 6
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until the dough has doubled in size.
Step 7
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Step 8
After the dough has risen, divide it into 8 equal portions and shape each portion into a roll. Place them on the prepared baking sheet.
Step 9
Sprinkle the reserved pumpkin seeds on top of each roll, gently pressing them into the dough so they adhere.
Step 10
Bake in the preheated oven for about 25-30 minutes, or until the rolls are a light golden brown and sound hollow when tapped on the bottom.
Step 11
Remove from the oven and let them cool on a wire rack before serving.
Nutrition Facts
| Serving size | (796.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2168.7 |
| Total Fat 90.1g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 24.5g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2117.7mg | 0% |
| Total Carbohydrate 275.7g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 22.9g | |
| Protein 57.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 132.7mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 1347.6mg | 0% |
Source of Calories