Gluten-Free Vegan Teff Oat Rolls

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!
Course side
Cuisine American
Keyword gluten-free rolls, Gluten-Free Vegan Teff Oat Rolls, oat rolls, teff rolls, Thanksgiving Roll, Thanksgiving side
Prep Time 30 minutes
Servings 10 rolls
Calories 240kcal
Author Kathy Hester


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


  • 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!


Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 226mg | Fiber: 5g | Sugar: 3g