These Gluten-Free Vegan Teff Oat Rolls are full of whole grains and are still soft enough to enjoy the day after you bake them. They are great with soups and you can use them to make mini sandwiches too.
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products. If you can’t find them in your local store you can order Maskal Teff™ products on Amazon.
These Gluten-Free Vegan Teff Oat Rolls will look great on your table, and you’ll be beloved by any vegans or celiacs around your table. These rolls only need to rise once, so that makes your dinner come together fast.
Isn’t It Hard to Make Vegan Gluten-Free Rolls?
You may have avoided making gluten-free bread because you think that you’ll need a lot of expensive, hard-to-find flours. The base of these rolls is a mixture of teff flour and oat flour.
Here’s an Easy and Cheap Way to DIY Oat Flour
You may not have oat flour, but you probably have rolled oats in your pantry. Just throw some rolled oats into your food processor and process until small, and you’ve made your own oat flour!
What Holds These Gluten-Free Vegan Teff Oat Rolls Together?
The recipe has ground chia seeds and ground flax seed to act as a binder. I also added in some ground psyllium husk which keeps them moister and keeps them from crumbling.
More Vegan Teff Flour Recipes
- Gluten Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Vanilla Gluten-free Vegan Pizzelles
- Teff Chocolate Chip Cookies with Pecans
- Vegan Teff Gingerbread
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-free Apple Teff Pancakes
- Vegan Gluten-free Teff Crepes
Gluten-free Vegan Teff Oat Rolls
The best dinners have a little something for everyone. With so many people avoiding wheat and gluten, your gluten-free guests will get a warm and fuzzy feeling once they realize you made homemade rolls that they can actually eat. These are soft, moist and if you’re like me you won’t be able to stop eating them. Another plus is that these rolls taste just as fresh the next day!
Ingredients
Wet Ingredients:
- 1 1/2 cups very warm water
- 2 tablespoons maple syrup, or agave nectar
- 2 1/4 teaspoons active dry yeast, about 1 standard packet
- 3 tablespoon olive oil
- 2 tablespoons ground chia seed
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flax seed
- 1 tablespoon ground psyllium husk
Dry Ingredients:
- 1 cup Maskal Ivory Teff, or Brown Teff flour
- 1 cup oat flour, *see note at bottom
- 1/2 cup tapioca flour
- 1/2 cup arrowroot flour
- 1/4 cup brown rice flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and prepare a baking sheet with oil or parchment paper.
- Combine the warm water and maple syrup in a 4 cup measuring cup or small mixing bowl. Stir until sweetener is dissolved.
- Note: The water must not be too hot or it will kill the yeast. You can test the water on the underside of your wrist. If it’s too hot to touch wait until it cools a bit. If it’s winter and your house is freezing, you can put water from the tap into the microwave for about 45 seconds to warm it up.
- Sprinkle the yeast over the top of the water mixture. In a few minutes, you should notice some change as the yeast gets activated. Let sit for 10 minutes.
- Add the Maskal Ivory Teff flour, oat flour, tapioca flour, arrowroot flour, brown rice flour, baking soda, and salt to a large mixing bowl. Mix well and set aside.
- Go back to the yeast mixture and add in olive oil, ground chia seed, apple cider vinegar, ground flax seed, and ground psyllium husk. Mix well and let sit for about 5 minutes. The mixture will thicken into a slurry.
- After the 5 minutes are up, add the wet yeast mixture to the dry ingredients and stir with a wooden spoon. You can also do this in a mixer with the paddle attachment (not the dough hook).
- Mix the dough until the dry ingredients are completely incorporated with the wet ones. The dough will be more sticky than a traditional wheat bread dough. Let the dough sit for about 5 minutes before making the rolls.
- Form 10 rolls out of the dough, placing them on the baking sheet as you go. I also make a cut with a sharp knife down the middle for decoration. I made oval rolls, but you can make them any shape you want. If the dough is sticking to your hands, wet your hand a bit as needed.
- Cover the newly formed rolls with a clean dish towel and put in a warm place. In the winter I put it on top of the stove because it’s warmer since the oven is on. Let them rise for 20 minutes. They won’t quite double in size, but they should grow a little bit bigger.
- Uncover the pan and place it in the preheated oven. Cook for 20 to 30 minutes, or until the bottoms have turned a dark brown and the tops of the rolls are solid.
- Store any leftover rolls in an airtight container.
- *You can make your own oat flour by processing rolled oats in your food processor. It easy and cheap too!
Nutrition Information
Amount Per Serving Calories 240Saturated Fat 1gSodium 226mgCarbohydrates 41gFiber 5gSugar 3gProtein 5g
Kate says
These look great. My daughter is gluten intolerant and I can’t wait to try them for her next time she visits. Do you know if they freeze well?
Kathy Hester says
We ate them all so I’m not sure. But maybe try baking them 3/4 of the way, then freeze and cook the rest of the way. The dough is too sticky to freeze the raw rolls easily.
Christiana says
These look so yummy! Do you think I can sub potato starch in place of the arrowroot flour? They’re both starches, so I was thinking it might work.
Kathy Hester says
I think it would work, but I’ve never tried it.
Jill P says
These were GREAT ! I realized after doing most of the mixing that I was out of Arrow Root, so I tried it with the Potato Starch. So glad this comment was here 🙂
Patrizia Galli says
Very good recipe, thanks! This bread is delicious…
Amy Katz from Veggies Save The Day says
I’m really excited to try these roll! It’s so difficult to find good store-bought vegan gluten-free rolls.
Dianne's Vegan Kitchen says
These rolls look amazing! I love baking with teff flour!
Becky Striepe says
Ooh these look lovely! Way more fun than white flour rolls.
Nancy Potvin says
Any substitute for psyllium? I’m very sensitive to it.
Kathy Hester says
You could use ground chia seeds or extra flax. I used psyllium just for it to hold moisture a little longer. Let me know what you use and how it turns out.
Cadry says
What beautiful rolls! I always love injera, which is made with teff. So I’m sure that I would be all over these!
Cara O'Sullivan says
I am going to make these today. Have any of you tried freezing the fully baked rolls and then defrosted them for later use? How did that turn out?
Kathy Hester says
I have frozen the baked rolls and they came out pretty good.
Pongodhall says
Perfect except…… it’s the yeast problem for me.
I usually just out a tsp,of bicarb I , am hesm the bread/rolls are flatter, dense but better that than be ill,with it.
But…if you have any other bits of advice I am all ears.
Kathy Hester says
That sounds like a good sub to me.
Jo Parsons says
Hi what could I use instead of tapioca flour ? I find it so hard to get and expensive If I do find it
Could I put more arrow root in maybe , I know I would need to halve the amount if I do.
Thanks very much
Kathy Hester says
From looking around it seems that you could use almond or chickpea flour. I haven’t used these and gluten-free baking can be a little sensitive, so I can’t guarantee that they will work the same as the tapioca. But if you use it please report back on your results!
Jo Parsons says
I will do ! I use all sorts in my experiments !!! Some have worked , some haven’t but doesn’t stop me trying !! Lol
Thanks x 😊
Es says
Looking forward to using this recipe.
Is there another flour that can be substituted for the rice for? I am trying to keep things low glycemic. Thanks.
Kathy Hester says
You should be able to try any flour you can use since it’s a small part of the recipe.
Roxanne says
Do you have a suggestion for what to use in place of the olive oil for those of us that are oil-Free?
Kathy Hester says
You could use aquafaba or nondairy milk.
Maggie says
These turned out great
A bit flatter than the picture as my dough was quite wet. Makes a great burger bun
I follow a plant based oil free diet and so I just added a bit of apple sauce to relace the oil. Thanks so much for the recipie Kathy
I so appreciate all these wonderful people creating and sharing yummy healthy recipies