These 3-Ingredient Quinoa Bread Rolls are super simple dinner rolls, bringing over 9 grams of complete protein with no egg, no dairy, and no oil!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Quinoa Bread Rolls
These 3-Ingredient Quinoa Bread Rolls are super simple dinner rolls, bringing over 9 grams of complete protein with no egg, no dairy, and no oil!
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Servings: 6 bread rolls
Calories: 259.8 kcal
Ingredients
- 2 ⅓ cups Self-Rising Flour - + extra 2-3 tablespoons to shape the dough (note 1)
- 1 ¼ cups Sparkling Water - (note 2)
- 1 cup Uncooked Quinoa - rinsed, drained (note 3)
Instructions
- Line a 9-inch baking sheet with parchment paper. Lightly oil the paper with a cooking oil spray. Set aside.
- Place the raw, uncooked quinoa in a sieve, rinse it under cold tap water to remove saponins.
- Transfer the rinsed, drained quinoa to a high-speed blender with sparkling water.
- Blend on high speed for a good 45-60 seconds until it looks grey and the quinoa is pulsed in smaller pieces.
- In a large mixing bowl, add self-rising flour, blended quinoa, salt, and sugar if used.
- Stir with a rubber spatula at first, then lightly oil your hands with olive oil and knead, adding seeds if you like, and more sparkling water gradually if too dry, or more flour if too wet. You should form a dough ball that is lightly sticky but holds its shape nicely. Set aside for 10 minutes in the bowl to relax the dough.
- Preheat the oven to 350°F (180°C).
- Flour the work surface, transfer the dough and knead 2-3 times max, then cut into 6 even portions.
- Lightly oil your hands again and roll each dough into balls and place them in the prepared tray, leaving an inch of space between each bread roll. They expand in the oven.
- Brush the top of each bread roll with water, press a few seeds on top if you like – I am using a mix of flaxseeds, sunflower seeds, and pumpkin seeds.
- Cover the pan tightly with foil, and bake it for 15 minutes at 350°F (180°C). Increase the oven temperature to 390°F (200°C), remove the foil, and keep baking for 10-12minutes until the outside of the bread is crispy and a toothpick inserted in the center of a bread roll comes out with a little to no crumb.
- Let them cool down on a cooling rack for 2 hours before slicing.
Notes
Note 1: You can make your own self-rising flour by stirring 2 cups of all-purpose flour with 3 teaspoons of baking powder. Use my gluten-free conversion guide to make them gluten-free.
Note 2: I am using unsweetened sparkling water. Soda water, plain kombucha works as well.
Note 3: Any quinoa color can be used. I like white quinoa to keep the bread rolls white in color.
Note 4: The sugar removes the light bitterness of quinoa in the bread. if you don’t mind the bitterness, skip the sugar.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Wrap the bread rolls in a clean kitchen towel and keep them at room temperature for up to 4 days. They harden with time, but you can slice and toast them in a bread toaster or rub water around the bread and air fry at 300°F (150°C) for 5 minutes.
Nutrition
Serving: 1roll (no seeds) | Calories: 259.8kcal | Carbohydrates: 49.7g | Protein: 9g | Fat: 2.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 0.5g | Sodium: 206.4mg | Potassium: 202.2mg | Fiber: 3g | Sugar: 1.5g | Vitamin A: 4.8IU | Calcium: 22.2mg | Iron: 1.7mg | Magnesium: 66.7mg | Phosphorus: 169.9mg | Zinc: 1.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need three simple ingredients to make this recipe. Here’s how to pick and swap them.
- Self-Rising Flour – This provides the structure and leavening for the bread rolls, so they get their soft and fluffy texture. You can also make your own by mixing all-purpose flour with baking powder and a pinch of salt.
- Sparkling Water – The bubbles in the sparkling water help the rolls rise, creating a light and airy texture. You can use soda water or even plain kombucha instead.
- Uncooked Quinoa – This ingredient is the star of the recipe, adding a complete protein and a nutty flavor. It also provides a unique, slightly chewy texture to the bread rolls.
How to Make Quinoa Bread Rolls
Carine’s Baking Tips
Let me share a few more tips for a perfect quinoa bread roll.
- Rinse Quinoa – Be sure to rinse the quinoa thoroughly before you use it. This removes the saponins, which are naturally occurring compounds that can give the quinoa a slightly bitter, soapy taste.
- Don’t Over-Knead – Kneading the dough too much can make the bread rolls tough. You only need to knead it for a few minutes until it holds its shape.
- Flour Your Hands – If the dough feels too sticky, a little extra flour on your hands can make it much easier to work with without changing the consistency of the bread rolls.
sugar, selfraising flour? It’s not diabetic friendly.
Nobody said it was!
Can we use whole spelt flour for this recipe? If so, what adjustments would be necessary?
Thank you 🙂
No, I am sorry, whole spelt will add way too much fiber, the breads will be dense and hard. Even if you add more liquid, the rolls won’t be as soft and not very tasty. White spelt will work, but don’t forget to add the extra baking powder as mentioned in the note! this recipe use self-rising flour that already contains the raising agent.
Can I make these recipes with gluten free self raising flour
No, you need to do a few more adjustment using my gluten-free converter here.
Could I use allulose instead of granulated sugar? Thanks!
Sure!
How do I make them gluten free?
Use my gluten-free converter HERE.
I haven’t made this recipe yet however I have a question regarding the sparkling water and blending it in a high speed blender for up to 60 seconds. Won’t the action of the blending pretty much negate the effect of the carbonation in the sparkling water??? I know, stirring a carbonated beverage pretty much kills the carbonation effect.
True, but even if some gas is lost during blending, the remaining dissolved CO2 creates immediate, microscopic air pockets throughout the dough. These act as “starter homes” for the gas produced by the self-rising flour once it hits the oven. Next, sparkling water is naturally slightly acidic because the dissolved carbon dioxide forms carbonic acid. The acidity of the sparkling water helps “energize” the baking soda in your self-rising flour more efficiently than plain, neutral tap water would. This ensures a faster, more vigorous release of gas during the early stages of baking. Finally, the bubbles in the water help to “aerate” the thick quinoa slurry, preventing it from becoming a gummy paste.
Easy to make! Followed the recipe! I’m always looking for more protein! Thanks
Thank you so much!
How to do this gluten free
As mentioned in the recipe note, use my gluten-free converter here.
Looks delicious
Thank you
Can I make this with quinoa flour? I’m trying to use mine up. If so, how much extra liquid would I need to add, and what I need to make any other adjustments?
I have never baked with quinoa flour, so I can’t recommend on quantity. It’s not exactly the same as blended raw quinoa, the absorbency of liquid ingredient will be different as the flour is thinner.