Gluten Free Bread Rolls with Sesame Seeds & Chia!

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Chia & Sesame Seed Bread Rolls. Gluten Free

Words & Recipe by Karen Swan

Since reading Emma’s piece on sesame seeds from a few weeks ago, I’ve been quite addicted to the teeny tiny little seeds and they are ending up in everything!  Pair them with a sprinkling of sea salt and I’m in heaven!

These rolls are delicious, fluffy enough to be satisfying and ‘bready’, even on the second day, and freeze like a dream.

I started them off on a peaceful Sunday Mother’s Day morning and then got to enjoy them, sitting in the afternoon sun, while my husband kept our 4 year old son entertained.  I had the new Home Beautiful magazine, afternoon sunshine, and no interruptions!  It was bliss!

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Gluten free breads, I have discovered after much trial and error, will never have the same tactile satisfaction as their glutenous buddies.  You can’t knead a gluten free mix; it’s just too wet.  But I do find that seeing the dough rise and the *feel* of it as I divide it into bun shapes, is equally, if not more satisfying as I know how many rocks I’ve baked to get here!

I’ve once again used flour provided by Well & Good and I continue to be thrilled with the results!

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Ingredients:

3 cups self raising flour – gluten free

2/3 cup LSA

4 T psyllium husks

2 T chia seeds

3 T sesame seeds

2 T raw sugar or honey

Pinch salt

2 x sachets Tandaco Yeast

2 eggs

4 T light oil (I used macadamia)

650ml warm water

Chia & Sesame Seed Bread Rolls. Gluten Free09Method:

In a large, metal bowl, mix the flour, husks, LSA, sugar and seeds.

Dissolve the yeast into the warm water and leave a few minutes to activate.

Pour the yeast mix and eggs into the flour and mix well.

Leave in a warm spot to rise for around 30 minutes (it will be a sticky, wet mix)

Generously dust a work surface with rice flour and tip out the dough.

Using well floured hands, gently fold the dough in on itself to form a ball.

Stretch out the dough into a long sausage shape and divide into 10 to 12 rolls.

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Place in a well oiled tray (I used a lamington tray) and leave, uncovered, somewhere warm to rise again.  Oh, brush them with a little milk and sprinkle with sea salt and extra sesame seeds too.

Pre-heat the oven to 220 degrees.

Bake for about 35 minutes.

 

 

 

 

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