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Quinoa rolls

Rich in protein and with less gluten. Simply perfect for breakfast or with the soup!

Preparation time 15 minutes .. Rising 60+20 minutes .. Baking 20 minutes


  • 560 g of wheat flour T80
  • 250 g quinoa flour
  • 1 block fresh yeast
  • 2 tsp salt
  • 2 cups of water
  • 1 tbsp acacia honey
  • 10 g soft butter


Preheat the oven to 220°C (convection ovens -20°C).

Sift the flour, add the salt and make a well in the center. Pour the honey, in the middle. Crumble the yeast add some lukewarm water and mix until the yeast dissolved in water in a glass. Add the yeast to the flour, add the rest of the water and process into a soft dough.

Let the dough rise for an hour under a plastic sheet. After an hour cut of the dough pieces of 80 grams. Incorporate this further in the rolls, put them on the baking sheet lined with parchment paper or baking foil and let rise for another 20 minutes.

Bake the rolls after the rise in the preheated oven for 20 minutes.

Let them after baking cool on a rack. After cooling, you can also freeze them.

If you do not have quinoa flour, add the quinoa grains in a blender and grind them until soft flour.

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