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!
For the chia seeds, I usually grind 1 cup of chia seeds into a fine flour in my high-speed blender. Then I keep the ground seeds in a jar in my fridge and use them for recipes like this or for topping oatmeal.
- (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
- 2 cups brown rice flour
- 3/4 cup arrowroot powder
- 1 1/2 teaspoons salt
- 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
- 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!