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Gluten Free Pumpkin Seed Bread Rolls

Makes 8

You can use any oil and any vinegar to make these delicious rolls. These rolls are free from gluten, milk, egg, nuts and dairy, and you can make them free from refined sugar using our suggested ingredient swap. These rolls go beautifully with fresh houmous.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts


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  1. Oil 8 Yorkshire or muffin tin holes and pre-heat the oven.
  2. Put the water (and syrup if used), oil and vinegar into a jug.
  3. Sieve the two flours and xanthan into a large mixing bowl and stir to combine.
  4. Add the yeast, sugar (if used), salt, half the pumpkin seeds and mix well.
  5. Pour on the prepared liquate and mix to a sloppy dough.
  6. Divide the dough between the holes of the prepared tray or put small piles on a parchment lined baking tray.
  7. Brush the top of each with water and sprinkle over the reserved pumpkin seeds.
  8. Cover loosely with cling film and leave to rise in a warm place to double in size, about 45-90 minutes.
  9. Bake for 30-35 minutes.
  10. Transfer the rolls to a wire rack and allow to cool completely before slicing.


8 hole Yorkshire pudding or muffin tray


200°C, Fan180°C, 400°F, Gas 6

Cooking time

30-35 minutes

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