Gluten Free Pumpkin Seed Bread Rolls


  • 250g tepid water
  • 1 tbsp oil
  • 1 tsp vinegar
  • 250g Freee Plain White Flour
  • 40g Freee Chickpea Flour
  • 1 tsp Freee Xanthan Gum
  • 2 tsp Doves Farm Quick Yeast
  • 1ml sugar (or maple syrup)
  • ½ tsp salt
  • 50g pumpkin seeds


  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.