Sourdough Oat Rolls with Seeds

These gluten-free sourdough rolls are crispy on the outside, soft on the inside, and bring back something many people miss: real bread texture. The sourdough and mixed seeds add depth of flavor and a beautiful, natural structure.

Perfect for breakfast, on the go, or simply fresh from the oven with a bit of butter.

 

Ingredients

For the starter

• 150 g oat sourdough starter
• 85 g filtered water (approx. 24–29 °C / 75–84 °F)
• 70 g teff flour or millet flour

For the dough

• 20 g psyllium husk powder
• 7 g flaxseed meal
• 325 g filtered water (approx. 24–29 °C / 75–84 °F)
• 12 g extra virgin olive oil
• 160 g tapioca starch
• 120 g oat flour
• 35 g sorghum flour
• 12 g sugar
• 8 g salt

For the topping

100 g mixed seeds (e.g. oats, millet, flaxseeds, sesame, poppy seeds, or sunflower seeds)

Preparation

Prepare the starter

In a bowl, mix the oat sourdough starter with water and flour until smooth. Cover and let it rest for 3–4 hours, until the mixture has risen and has a light, slightly mousse-like texture.

 

Make the dough

Prepare the psyllium gel: mix psyllium husks and flaxseed meal in a bowl. Add water, olive oil, and salt, and stir until it forms a thick mixture.

Let it sit for 5 minutes to thicken.

In a separate bowl, combine tapioca starch, oat flour, sorghum flour, and sugar.

Add the starter and psyllium gel, then knead everything into a smooth, elastic dough (about 3–4 minutes).

 

Shape the rolls

Transfer the dough onto a work surface and knead briefly. Divide into 8 equal portions and shape into firm balls. The dough should hold together well but still feel slightly moist.

 

Coat with seeds

Mix the seeds on a plate. If the dough pieces feel too dry, lightly spray them with water. Roll them in the seed mixture and place on a baking tray. Lightly score the top of each roll, cover, and let them rest for 2–3 hours.

The dough will not rise much — this is normal. The rolls will expand more in the oven.

Prepare the oven

Preheat the oven to 250 °C (480 °F).

Place a baking tray in the lower third of the oven and allow it to heat for at least 15 minutes.

Bake

Place the rolls in the oven, reduce the temperature to 230 °C (450 °F), and bake for 25–30 minutes until crispy and golden brown.

Optional: Add steam at the beginning of baking or place an ice cube in the oven to improve the crust.

Let cool

Transfer the rolls to a wire rack and let them cool for at least 30 minutes before slicing.

Storage

Best enjoyed fresh.Alternatively, store in a paper bag for up to 2 days or freeze and reheat in a toaster.