Gluten-Free Crusty Seeded Rolls! Chewy, crusty, full of superfoods and EASY to make. Perfect for dipping in olive oil and any time you need crusty bread!
Sometimes you just need a warm, crusty piece of bread to make a meal feel complete. These rolls will amaze you with how much they taste like regular bread! They are chewy, crusty, full of superfoods and EASY to make.
If you need a good gluten-free roll recipe to have some crusty bread for dipping in soups or olive oil – this is the recipe you need!
Gluten-free bread dough has a very different texture than regular bread dough. So don’t be alarmed when this roll dough looks more like cookie dough. (See the video to get a look at the texture.)
I bake these rolls in a muffin pan for two reasons.
1. The dough won’t hold it’s shape on it’s own so the muffin pan helps these rolls turn out the right size/shape.
2. Baking the rolls in a muffin pan makes them extra crusty on the outside!
These rolls are full of healthy fats and fiber. The rolls get their chewy texture from a flaxseed/chia seed slurry. These 2 ingredients have elastic properties which bind the roll together and give that good chew bread needs.
I always use highly active or instant yeast when I make gluten-free bread. If you’re familiar with traditional bread-making you’ll know that most breads require 2 rises. However, gluten-free bread doesn’t need an extra rise and one quick rise will do the trick!
Gluten-Free Crescent Rolls from This Vivacious Life
Gluten-Free Crusty Seeded Rolls {Vegan}
Ingredients
For the seeds:
- Any mixture of seeds to equal 5 tablespoons will work
- 2 tablespoons pumpkin seeds finely chopped
- 2 tablespoons sunflower seeds finely chopped
- 1 tablespoon sesame seeds
Dry Ingredients:
- 2 cups brown rice flour
- 3/4 cup arrowroot powder
- 1 1/2 teaspoons salt
Wet Ingredients:
- 2 cups warm water 110F
- 1 packet highly active or instant yeast
- 1 tablespoon maple syrup
- 1/2 cup ground flaxseed
- 2 tablespoons ground chia seeds*
- 2 tablespoons olive oil plus more for brushing
Instructions
- Mix together the seeds in a small bowl. Set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the dry ingredients until evenly mixed.
- In a large measuring cup or bowl, mix together the water, highly active yeast, and maple syrup. Let sit for 3-4 minutes, then add in the ground flaxseed, ground chia seeds, and olive oil. Mix with a fork or whisk to thoroughly combine. Let sit for 1-2 (no more than 2) minutes to form a slurry.
- With the mixer running on low, slowly add the wet mixture to the dry. Add 2 tablespoons of the seed mixture. Mix on medium speed for 3-4 minutes. The dough will look like thick cookie dough.
- Grease a nonstick metal cupcake pan with cooking spray. Using wet hands or a wet kitchen scoop, fill each muffin cup 3/4 of the way full (see video). Brush the tops with olive oil and sprinkle with the seed mixture. Let rise for 30 minutes.
- Preheat the oven to 375F. Once the rolls have risen, bake for 35-40 minutes, until they sound hallow when you tap them. Let cool for 20 minutes before serving. Enjoy!
Notes
Nutrition
Would like to try but don’t have a high speed blender to grind up the chia seeds. Any substitutes?
Do you have any advice on freezing/reheating these rolls?
I have been making these for a few months alternating them with crusty white flour yeast rolls but have decided to just make these from now on.
Saw a series on how most Americans don’t get enough fiber and how fiber is transformed into short chain fatty acids in our gut and those fatty acids basically control our micro biome and can help our immunity from common colds to hypertension to cancer!
So these rolls are more than delicious!
Bon appetit!
Had to try these rolls after having great success with several of your G-F recipes. Didn’t have arrowroot, but cassava root flour subbed just fine. Now here is the kicker: It was 113 degrees here in AZ today and I don’t like to turn the oven on in these conditions, so I baked these rolls in a muffin tin, on a cookie sheet elevated 3 inches (which is how I bake your Best G-F Pizza Crust), on my grill at 350-375 degrees for 35 minutes, and wallah, perfect crusty rolls. This is huge because yeast breads have never come out right for me until using your recipes. Thank You, Thank You!!
I wonder if this recipe could be used to make a rustic round loaf of bread.
These are really good! I made a batch this morning and ended up with 14 good sized rolls. My husband said he wouldn’t know they were GF if I hadn’t told him. Thank you for a great, easy recipe. I’m going to try your soft sandwich bread next!
Can I substitute something else for the arrowroot flour?
Hi! I was so excited to try making these, and just went for it this morning. The batter turned out completely runny. Any thoughts? I am using a food processor with the dough blade. Decided to pour into muffin papers and bake. Thanks!
I’m making two batches of these for the gang this year. Last thanksgiving I made them specifically for my husband’s gluten free diet and everyone else enjoyed them so much they disappeared quickly and he only got one!
So glad everyone liked them!
These are a favorite at my house. I am gluten free, and two of my adult children and one grandchild are vegan. When the family gathers for a soup night, it would not be complete without at least one batch of these (sometimes two, because even those who don’t have dietary restrictions love these).
Thank you for a crusty, hearty roll. I almost feel like I am having a whole wheat again!
I’m so happy the hear you like them! So great they work for your family!
I am from Australia and I love the sound of this recipe, and am keen to try it.
Can you please tell me the quantity of yeast in the packet.
Thanks so much.
Julie.
Yes! The amoutn is 2 1/4 teaspoons. I hope you like them!
Thank you so much, will try them today 🙂
Yummy!
Love fresh rolls!!