These gluten-free multigrain bread rolls (aka German Brötchen) with a crusty outside and tender middle are filled with whole grains. They’re perfect for breakfast and dinner, plus the recipe is 100% vegan (egg-free, dairy-free) and yeast-free- no proofing required!
You can watch the video in the post for visual instructions.Add the whole seeds to a small/medium bowl and pour hot water over them. Mix with a spoon and let it rest for about 10 minutes.
Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silicone mat.
Meanwhile, add the brown rice flour, chickpea flour, tapioca flour, psyllium husk powder, ground chia seeds, salt, and baking powder to a large mixing bowl.
Add the water, apple cider vinegar, and the wet seed mixture and stir with a spoon. Then use your hands to knead the dough for a few minutes. You can also use a hand mixer.
Divide the dough into 6 equal parts and shape each into a roll.
Sprinkle the parchment paper (or silicone mat) with a thin layer of seeds of choice and place the 6 rolls on it. Sprinkle the tops with more seeds.
Bake in the oven for 30-40 minutes and enjoy!
Notes
Chickpea flour: I made the recipe with once with oat flour and it turned out good, but the result with chickpea flour was even better.
Tapioca flour: You can use arrowroot flour instead.
Seeds: Use any whole seeds of choice. Pumpkin seeds are amazing too!
Nutrition Facts
Multigrain Bread Rolls (Brötchen)
Amount per Serving
Calories
194
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Carbohydrates
32
g
11
%
Fiber
7
g
28
%
Sugar
2
g
2
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.