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Sun-Dried Tomato and Basil Buckwheat Rolls: Gluten-Free Homemade Delight
Discover our gluten-free Sun-Dried Tomato and Basil Buckwheat Rolls. Perfectly savory, and nutrient-rich, these rolls bring a unique twist to homemade bread.
Welcome to a unique twist in the world of homemade bread with our Sun-Dried Tomato and Basil Buckwheat Rolls. These rolls are a delightful fusion of savory sun-dried tomatoes and aromatic fresh basil, combined with the nutty flavor of buckwheat flour. Unlike typical bread recipes, this gluten-free version offers a nutrient-packed alternative that's not only delicious but also suitable for those with gluten sensitivities.
Buckwheat is a highly nutritious, gluten-free seed that boasts a rich profile of essential amino acids, fiber, and antioxidants. When paired with the lycopene-rich sun-dried tomatoes and fresh basil, these rolls provide a healthful option that is bursting with flavor. Perfect for those seeking a wholesome, homemade bread option that doesn't compromise on taste or nutrition.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
340 kcal
per serving
Cuisine
Italian
Discover our gluten-free Sun-Dried Tomato and Basil Buckwheat Rolls. Perfectly savory, and nutrient-rich, these rolls bring a unique twist to homemade bread.
Ingredients
- • buckwheat flour: 2 cups
- • almond flour: 1 cup
- • psyllium husk powder: 2 tablespoons
- • baking powder: 1 tablespoon
- • salt: 1 teaspoon
- • warm water: 1 1/4 cups
- • olive oil: 2 tablespoons
- • sun-dried tomatoes (packed in oil, drained and chopped): 1/2 cup
- • fresh basil (chopped): 1/4 cup
- • apple cider vinegar: 1 tablespoon
Instructions
- 1 Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2 In a large mixing bowl, combine the buckwheat flour, almond flour, psyllium husk powder, baking powder, and salt. Stir well to ensure even distribution of the ingredients.
- 3 In a separate bowl, mix the warm water, olive oil, and apple cider vinegar. Gradually pour the liquid mixture into the dry ingredients, stirring continuously to form a dough.
- 4 Add the chopped sun-dried tomatoes and fresh basil to the dough, folding them in gently to distribute evenly.
- 5 Divide the dough into six equal portions and shape each into a roll. Place the rolls onto the prepared baking sheet.
- 6 Bake in the preheated oven for 25 minutes, or until the rolls are golden brown and firm to the touch. Allow them to cool slightly on a wire rack before serving.
Serving Suggestions
- • These Sun-Dried Tomato and Basil Buckwheat Rolls are a perfect accompaniment to a fresh garden salad or a bowl of hearty soup. For a balanced meal, serve them alongside a lean protein like grilled chicken or tofu. A drizzle of balsamic glaze or a side of olive tapenade can elevate the flavors even further. Pair with a refreshing herbal iced tea or a glass of crisp white wine to complement the savory notes of the rolls.
Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to two days. For longer storage, place the rolls in a freezer-safe bag and freeze for up to one month. To reheat, thaw at room temperature and warm in the oven at 350°F (175°C) for 5-7 minutes to restore their fresh-baked texture.
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