Discover the delightful taste of Amazing Red Lentil Bread Rolls—gluten-free and nutritious, perfect for any meal or snack. Enjoy healthy goodness!
Deliciously Soft and Nutritious Gluten-Free Treats
These easy and quick gluten-free rolls are a nutritious option, packed with protein and fiber. They boast a soft and slightly chewy texture while still maintaining a crusty exterior. Notably, these rolls are free from grains, gluten, flour, dairy, eggs, yeast, oil, and sugar, making them suitable for various dietary restrictions. The recipe yields four rolls, which can serve as a wholesome addition to any meal.
The impressive nutritional profile of these rolls highlights their health benefits. Each roll contains approximately 230 calories, with 5 grams of fat derived from flax and lentils, 35 grams of carbohydrates, 20 grams of fiber, and 13 grams of protein. This makes them not only a satisfying snack but also a potential base for a complete meal when paired with vegetable toppings or sides, complemented by a fruit dessert.
Wholesome Delights: Soft and Savory Rolls That Redefine Gluten-Free Baking!
Hi I’m man Simonson I’m a whole food PR based culinary coach as well as health and lifestyle coach and I’ve got a question for you do you love bread I love bread but I can’t have gluten I have to go gluten-free have for what 10 15 years and most gluten-free bread may be gluten-free but it is also devoid of.
Most nutrients because it’s quite often just the refined flowers of things like tapioca or potato so it’s potato starch tapioca starch um uh you seldom get a whole grain well today’s bread comes from a recipe I just saw and I’m going to give it a try and you’re going to be here with me and at the end I’ll let you know unfortunately you be won’t be able.
To taste but I’ll let you know what I think so that you can run off and do it I’m going to include the link as well to where I got the video but the this was my copy of the recipe as it was printed from Ella vegan.com I’ll have that link the author of it is Michaela vce Vice V AIS s and this is brilliant it’s called red lentil rad rolls on her little video.
And you’ll you’ll see that when you get the link they look like a nice U I’ll call it spongy roll and um the beauty is one roll is 230 calories well okay but look what you get for 230 calories 20 G of fiber 13 g of protein that’s like a meal I can make a vegetable sandwich out of it just roasted bell peppers and some marvelous.
Um uh greens and some onion and some tomato and make a great I’m preheating my Rubble oven and make a great sandwich out of that and still have plenty of protein so let’s get started this is so easy the reason it has so much protein and one of the fiber elements is uh red lentils the red lentils that were soaked well first of all rinse rinse rinsed and.
Even after I rinse them in a seed when I put them in the bowl to fill the bowl with water I could still see it was cloudy so I kept pouring that off until I got a clear water pour one cup just one cup of red lentils gave me more than 2 and 1/2 cups of soaked lentils and I went ahead and soaked them overnight could have been 2 hours but I soaked.
Them overnight I wanted them to be nice and soft so that they would blend beautifully I have a Vitamix here to which I have their accessory um food processor I I just love this uh ta okay then I’m adding now think of bread you’ve made in the past I’ve made bread and they’re bread makers and all but.
Quite often it’s much more complicated than this soaked red lentils I have water I have flax seed that is ground you know that if you eat just plain flaxy like if something says oh we’re flax crackers and the flax are on the top of the cracker it usually goes right on through you it needs to be ground and then if it’s ground and baked.
Well then you’re losing the omega-3 fatty acids you’re still getting the fiber and the protein but the value of flax and so I don’t know how much omega-3 fatty acid we’re getting out of this but we’re certainly getting the protein and fiber of the flax and The Binding that it gives us and then this is Sil husk yes you have to look for and.
Buy psyllium husk it’s very inexpensive relatively inexpensive you don’t use a lot of it but there are some recipes that use it because it’s a wonderful emulsifier it kind of pulls things together and then a little bit of salt in here you could use a salt substitute and I’m going to be adding two more ingredients but after this is.
Blended this is how simple this is um let’s put this on this way and on and here we go I’m going to stir it down a couple of times because it’s a relatively dry mixture and it’s not a good idea to taste and think you’re going to get a representation of what it’s going to end.
Up being like because quite of and I’m sorry for the noise the legumes when soaked um don’t really represent their ultimate flavor very well okay one more time we’re getting a very good blending here okay then you’re going to think this is interesting this very last addition I.
Thought it was I think this is a wellth thought recipe I am not a recipe Creator I’d love to say oh come watch what I do and it took me five tries and da da da but I don’t do that but I cook well I create things but I don’t necessarily make rest peas out of them that I this is exactly where I want it did you see how it was kind of dancing.
Around in the bowl of the um processor if I didn’t have a processor I could have used well I could have just used the Vitamix but I wouldn’t have had quite as much um oh of a of a wide birth for all of this to be working around in but that is something that could be done now what I’m adding is I’m adding baking soda and.
Baking powder and what am I activating it with some lemon juice now what’s funny about this is her quantities because and it’s starting to Fizz and and bubble and that’s what we want but we don’t want it to use up all of its activity before we put it into so what I was saying about the.
Um the measurements this called for 34 of a tablespoon of lemon juice or apple cider vinegar I thought that was really funny because that’s very exacting uh and and a little tricky because what is a tablespoon it’s three teaspoons if she had asked for 2/3 of a teaspoon oh sorry tablespoon.
I’d know what that is 2 teaspoon but if it’s 3/4 that means it’s 2 tpoon plus a little bit that’s very exacting and I don’t know if I was that exacting I just filled up a tablespoon with a little less I think it’s going to be fine so now we’ve got a good blend and get this out of the way and we’re.
Going to make some rolls okay I’m going to dampen my hands I’ve already washed them but I’ll dampen them let’s get this out of here I’m going to make them directly from here might have been easier and might be easier if I put it in a bowl but I’m not going to do that right now wet my hands because I saw the little video that she.
Produced for this and she just um used well actually this could be a good way I’m going to smear it on the bottom and then divide that in quarters that’s a good idea because we’re making four rolls okay so that’ll be roll number one right there and I may have to wet my hand more.
Because I don’t know if you saw what I did I wet my hand and then I dried it and this is you can see this is a little bit sticky okay so what I’m doing is I’m forming this roll and I’m going to get this for her instructions into the oven it’s 360° that’s another one of those kind of interesting things.
360 um with the brel I could do that otherwise if you’re using a regular oven might you just might end up with 350° and then okay here’s my pretty little roll and then I can put it in like this or I can dip the top in a bowl of seeds and in this case as pictured in her photo I’m going to dip it into a bowl.
Of pumpkin seed and sunflower seed okay there’s number one now I’m going to do this I’m not going to keep filing you’ve seen what I’ve done I’m going to do this four times I want to get this done quickly get it into the microwave to kind of seal up that well that expansion of air that you get when you use a um baking soda baking powder uh situation.
And um I think that’s that all right I’ll be back to you oh shoot I’m looking for okay is I’ll be back to you with the finished product we’ll slice it open we’ll take a look and then I get to taste be back hello I’m back and I’m so excited so you saw me make the one um roller this is the way they came out of.
The oven I made four of them I waited until they were cool per instructions I sliced one of them and look at this look so I’m going to read off again what the nutritional facts for these are and quite often these are not 100% accurate they’re as accurate as they can be um and what Mikela vase said.
Is 5 grams of fat and that is naturally occurring there’s no fat added to this um carbohydrates 5 G fiber 20 G protein 13 g 1 g of sugar Again Naturally occuring this is a very nutritious roll again if I made this into a little sandwich if I ate it all by itself for the 230 calories I would get either a very substantial wonderfully balanced.
Snack or I could make a lunch out of this and or have a simple salad and have this and have the protein and the fiber covered I’m so excited about them they sliced beautifully I used the serinate knife and what I haven’t done is I haven’t taken a bite cuz I don’t want to mess it up but I’m going to because if it tastes sful I’m going to tell.
you look at the crumb in this this is this is just terrific there is a um H there’s the Nuance of a grain because the entire process except for the psyllium husk and um flax seed is grain and oh the fat would have come from the flax.
Seed um this is really really nice I could even see putting peanut butter and jam on this um or or fruit anyway give them a try you may have a couple of questions uh she acknowledged that somebody had asked if they could make it into a loaf and she said I don’t know I haven’t done it my thought was because when I make a mess I want to make a mess.
Worth well worth a cleanup and I like to do volumes and this is four rolls I don’t know no um I will try it I’m I don’t have this will be posted and I will be away when it’s posted and so I don’t have time to experiment with doubling the recipe and trying that but if I do it I will show it on the description uh as a note but in any case.
I’m giving these a a huge thumbs up I think that she’s come up with something I’ve been waiting for and that is a way to have a great piece of bread a roll this could be toasted along with other people who are having bread and not feel that I am being um cheated really nice texture and wonderful.
Flavor yay if you like what you see give me a thumbs up subscribe to my channel I talk about Whole Food plant-based low oil salt and sugar no sugar we usually look at date past in things and um I talk a lot about lifestyle as medicine I’m 73 and my goal is to go on another one two or three.
Decades with vibrant health I’m working on it one meal at a time byebye e
