🥖 Red lentil and psyllium rolls
Ingredients
- 200 g dried red lentils
- 25 g psyllium husk
- 160 g water
- 1 tbsp olive oil
- 1 tsp baking soda
- 1 tbsp cider vinegar
- 4 g salt
- Sesame seeds for the top
Method
- Soak the red lentils in cold water for at least 4 h, or overnight.
- Preheat the oven to 180 °C (350 °F) and drain the lentils thoroughly.
- Blend everything together except the seeds, until you have a thick, even dough. Psyllium sets within minutes: work briskly.
- The baking soda and the vinegar only meet in the blender: that reaction is what lightens the crumb, with no gluten to hold the air.
- Spoon out 8 to 9 rolls onto a lined baking tray and scatter them with sesame seeds.
- Bake about 25 min, until golden and firm to the touch.
- Cool on a wire rack. They keep a few days in the fridge in a bread bag, and freeze very well.
Adapted from Chloée Cuisine Sans Gluten
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