Quinoa rolls without milk, flour, and gluten, a quick recipe to make small rolls with quinoa grains without using quinoa flour, which is known to be much more expensive than whole quinoa. You can bake the quinoa rolls in the oven or air fryer and use them instead of bread or filled. Like the fermented buckwheat bread this recipe is also low glycemic index. I know, you might be wondering how to create the gluten network in quinoa so that the dough binds and can be easily handled. The answer lies in psyllium, a plant that produces fiber-rich seeds that create a gel when mixed with water. You can buy psyllium in a pharmacy, online and in ethnic stores, I bought it at a very low price in a store selling Moroccan products. But let’s get back to talking about the quinoa bread recipe without milk, to make it I soaked the quinoa, it can also be done in the microwave and in the recipe, I’ll explain how, so you don’t have to wait hours to make the quinoa bread.

Try these low glycemic index breads too:

small rolls made with quinoa grains and psyllium with seeds on top

Difficulty: Very Easy
Cost: Medium
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 8 Pieces
Cooking methods: Frying, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making quinoa rolls without milk

150 quinoa
6.76 oz water
2 tbsp psyllium (about 20 g)
1 tsp instant yeast for savory preparations
1/2 tsp salt
1/2 tsp paprika
1 tsp mixed seeds (pumpkin and sunflower)
seed oil (for greasing hands)

What you need

1 Strainer fine mesh
1 Bowl glass
Plastic wrap for microwave
1 Blender powerful
1 Oven
1 Parchment paper

How to make vegan quinoa rolls

Pour the quinoa into the fine mesh strainer and rinse it under running water to remove the saponin. Spread it in the bowl and pour about half a liter of water. Cover the bowl with plastic wrap and make it adhere well, pulling it tight. Place the bowl in the microwave and start for 3 minutes at 800 watts, or until you see the film swell. Turn off and let the quinoa rehydrate for 30 minutes.
After resting, drain the excess water from the quinoa and put it in the blender jug. Add the psyllium, yeast, paprika, salt, and pour the 200 ml of water. Blend well the mixture and collect the dough that will have adhered to the walls. Blend a few more times and turn off. Gather the dough in a bowl and form a ball. Let it rest for 30 minutes, so that the psyllium gels the dough, making it elastic.
Preheat the oven to 356°F (180°C), take the dough, and with greased hands, form 8 pieces of about 1.76 oz (50 g). Shape them into rounds and place them on the baking tray lined with parchment paper. Distribute the seeds on top and bake for 30-35 minutes.
Line the internal grill of the air fryer basket with parchment paper. Arrange the quinoa rolls and cook at 338°F (170°C) for 13-14 minutes.