Make Light and Fluffy Chickpea Rolls: Vegan & Gluten-Free! ✨🍞☁️
Ingredients:
2 cups / 240g chickpea flour (besan)
2 tablespoons / 16g psyllium husk powder (ensure finely ground)
1 tablespoon / 12g sugar or agave nectar
1 teaspoon / 4g instant yeast
1 teaspoon / 6g salt
1 1/4 cups / 300ml warm water (around 110°F / 43°C)
3 tablespoons / 45ml olive oil, divided, plus more for bowl/pan
Directions:
1. Grease a standard 12-cup muffin tin or an 8-inch round cake pan well with olive oil.
2. In a large bowl, whisk together the chickpea flour, psyllium husk powder, sugar, instant yeast, and salt. Make sure the psyllium husk is well distributed.
3. Add the warm water and 2 tablespoons (30ml) of the olive oil. Mix with an electric mixer on low speed (or vigorously with a spatula) until a smooth, thick, elastic batter forms. It will be quite sticky.
4. Cover the bowl and let the batter rise in a warm place for 45-60 minutes, until noticeably puffy.
5. Stir the batter gently. Using an oiled spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups or spread into the cake pan.
6. Cover loosely and let rise again for another 20-30 minutes.
7. Preheat the oven to 375°F / 190°C.
8. Gently brush the tops of the rolls with the remaining 1 tablespoon (15ml) of olive oil.
9. Bake for 20-25 minutes (for muffin cups) or 25-30 minutes (for cake pan), until golden brown and firm to the touch. A tester should come out clean.
10. Let cool in the pan for 5-10 minutes before transferring to a wire rack. Best served warm for ultimate fluffiness.
Recipe Information:
Preparation Time: 15 minutes | Rising Time: 1 hour 15 minutes | Cooking Time: 20-30 minutes | Total Time: Approx. 1 hour 50 minutes | Calories per Serving: Approx. 120 per roll (if making 12) | Number of Servings: 10-12 rolls
#GlutenFreeRolls #ChickpeaFlourRecipes #VeganBaking #FluffyRolls #HomemadeBread #EasyVeganBaking #PsylliumHusk #PlantBasedBread #SoftRolls #AllergyFriendly