Quinoa bread rolls


  • 150 g quinoa flour
  • 100 g gluten-free brown bread flour
  • 1 tsp yeast
  • 1/4 tsp sugar
  • 1 tsp salt
  • 10g psyllium husk
  • 1 tbsp apple cider vinegar
  • 50g sunflower seeds
  • 150ml carbonated water
  • some gluten-free flour for shaping


  1. Mix all dry ingredients together and in your kitchen mixer (I use my KitchenAid) or with sheer elbow grease mix the water and vinegar into the dry mixture.
  2. Set aside for an hour to proof. A plastic container is ideal for gluten-free doughs, avoid metal bowls.
  3. Shape into bread rolls (whatever shape you want) and set aside for another hour. Lightly cover with a kitchen towel and pick a warm spot so your buns are all cosy and comfy.
  4. Preheat the oven to 200C. Bake the bread rolls (ideally on a bread baking tray, i.e. with small holes) for 20-25 minutes. Check them for colour after 20 minutes and knock against the bottom. If it sounds hollow, they’re done. If not, leave them in the oven for a bit longer.

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