Gluten-Free Pumpkin Seed Roll
Elevate your bread game with these irresistible Gluten-Free Pumpkin Seed Rolls, a perfect blend of hearty textures and wholesome flavors! Ideal for those following a gluten-free diet, these rolls are crafted with a rich gluten-free flour blend and boosted by psyllium husk for a soft, chewy center. Packed with nutty pumpkin seeds both inside and out, they're high in nutrients and perfect for satisfying crunch lovers. These rolls are made with easy-to-find ingredients like apple cider vinegar and olive oil, and the recipe features a stress-free rising technique using instant yeast. Whether served warm with butter for breakfast or as a savory complement to soups and salads, these golden rolls bake up beautifully in just under an hour. Gluten-free baking has never tasted so good—try them today!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
In a large bowl, combine the gluten-free flour blend, instant yeast, sugar, and salt. Mix them well.
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.
Add the wet mixture to the dry ingredients and stir until the dough starts to form.
Beat the egg in a small bowl and add it to the dough mixture. Mix well until all the ingredients are fully incorporated.
Fold in most of the pumpkin seeds, reserving a few for topping.
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.
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
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.
Sprinkle the reserved pumpkin seeds on top of each roll, gently pressing them into the dough so they adhere.
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.
Remove from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 22.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 133 mg | 10% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
