These rice rolls are my latest gluten free baking highlight! They are made quickly. You can freeze them and bake them up quickly when needed. Here I have added some turmeric powder for nice color in the dough. And on top i sprinkled black sesame seeds, gluten-free rolled oats and fleur de sel. Of course, you don’t have make them like that. You can bake them completely plane or with nuts, dried fruits or flaxseed etc..
As you like. Yesterday I baked some with small yellow violet blossoms. They were left over from a job and also do quite well on the small buns. (I will post a picture of it on my Instagram account post). Soon I would like to try a sweet variant. With some coconut blossom sugar and chocolate chips or berries. I’m looking forward to it.
I’m happy when you give me feedback on how you baked the rolls and whether everything worked out well. You can find a little stop motion video about the making. There you can see that I sprinkle the seeds / salt and roll out again briefly, so that they hold on to it better. Then I brush them carefully. Of course you can also do it the other way around: first cut out, then brush and sprinkle. For me, too many grains fall off after baking, which I want to prevent with the first method. But with the second variant it looks prettier.
Once they’re baked, they’re used pretty much everywhere: for breakfast, at lunch as a side dish with roasted vegetables, or in the evening with a spread and cucumbers/tomatoes, etc. for supper. Or to take along in a paper bag or lunchbox. I am a fan! 😉
As I said, I’m happy if you leave your feedback in the comments. Also happy about whether you (especially in other countries) can get the ingredients and whether you have baked the rolls.
Rice Rolls with black sesame seeds
- round cookie cutter approx. 7 cm ø
- 100 g almonds ground
- 150 g rice wholemeal flour
- 100 g food starch (potato starch) glutenfree
- 10 g ground psyllium husk
- 20 g cream of tatar baking poweder
- 1 Tsp xanthan glutenfree
- 1 pinch of salt
- 1 pinch of curcuma powder as desired
- 80 g margarine (alternatively butter) vegan, cool
- 200 g apple pulp unsweetend
- 1 tbsp black sesame seeds
- 1 tsp fleur de sel
- 2 tbsp plant milk ‑alternatively water or milk glutenfree
- Mix the dry ingredients in a bowl. If desired, use a little turmeric powder for color. Fold in butter in small pieces. Knead between fingers with flour mixture to form a crumbly dough. Add apple pulp and knead briefly until smooth. Wrap in an airtight container and chill for 30 minutes (in the refrigerator or outside if it’s cold enough where you live).
- Roll out dough on a lightly floured surface to about 2 cm thick. Sprinkle evenly with sesame seeds and fleur de sel and roll over again lightly with rolling pin. Using a round cookie cutter, cut out several circles and place on a baking sheet lined with baking paper Brush with the vegetable milk. Alternatively, you can first cut out the circles, then brush with “milk” and sprinkle with sesame seeds and salt.
- Bake in a preheated oven at 180 degrees convection (top/bottom heat 200 degrees) for 15- 20 minutes. The buns do not need to be dark browned, just lightly browned. Let them cool on a cooling rack. They taste best lukewarm. You can cut them in half the next day and toast them up. Or you can freeze a few rolls directly, cut in half horizontally. This way they fit in the toaster and can be quickly defrosted/toasted as needed.