Bread has to be top of the list of Most Missed Things when going gluten-free.

Many shop bought gluten-free breads are crumbly, stuffed with preservatives, and taste disappointing to say the least.

Step forward Reg. Nutritionist Abby Foreman’s recipe for gluten-free seeded bread rolls!

As a Coeliac, Abby knows only too well the unappealing taste of many gluten-free breads. These seeded bread rolls are packed with fibre, vitamins, and minerals, and can be batch cooked and frozen. Simply reheat in a warm oven – perfect for when you really need a bread bun with your lunchtime soup!

INGREDIENTS

1 cup quinoa flakes

1 cup buckwheat flour

1 1/2 cup pumpkin seeds

1/2 cup sunflower seeds

3 tbsp psyllium husks – this is the vital ingredient for making the dough sticky and held together

2 tbsp mixed herbs

2 tbsp whole chia seeds

2 tbsp whole flax seeds

2 tbsp salt

600ml fresh water

Put the quinoa flakes and 1 cup of the pumpkin seeds in a food processed and blend into a fine flour. Add all of the dry ingredients into a bowl with the flour and combine well. Stir in the water, and mix everything together well. Let the mixture sit for an hour to absorb the water.

Preheat the oven to 180 c fan and line a baking tray (or two) with some greaseproof paper. Take a fist full of the dough and shape into a bread roll before placing it on the baking tray.

Bake the rolls for around 45 minutes until golden and crispy on the outside.

The rolls are best eaten when warm. You can store in an airtight container in the fridge for a few days, or in the freezer for a couple of months. Simply place the roll in the oven to heat through.

For more recipes from Abby and to find out about her 1-1 consultation services and online packages go to www.afnutrition.co.uk