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Glutenfree Pizza Dinner rolls. Millet Oat bread rolls with Garlic, Sundried tomato, Capers for VVP 2012. vegan gluten-free recipe

November 1, 2012 By Richa 30 Comments


November 1 is World Vegan Day! To celebrate the day and to also connect with vegan bloggers online, today I am participating in Virtual Vegan Potluck with 105 bloggers from 14 different countries! You can find more about the Potluck here and The first Potluck here. Thank  you Annie, Somer and Jason for setting this all up.

I am bringing Whole grain Gluten-free dinner rolls to this Potluck. And since technically we are still in Pizza month of food, the dinner rolls have elements of Pizza in them. Some sun-dried tomato, herbs and capers and you have yourself some Pizza dinner rolls.



With Oats, cooked millet, garlic, sundried tomato and capers, these make a wonderful side with any soup and are flavorful enough to eat by themselves. Serve warm.
The pictured rolls have not risen to their full potential. Let them rise 5-10 minutes more. I was in a hurry since the light was fading quickly and I was frantic to take some decent pictures. These are dense as well as airy and soft. You can’t see from the pictures, but they squish quite nicely just like a regular bread roll.

Also, check out my all time Top 10 reader fave round up posted yesterday! Naans, Pizzas, chickpeas and more:)

Hubbs loves Sundried Tomato. Me not so much.. So he ate most of the rolls toasted and slathered with earth balance, with this 15 minute creamy Spinach Soup.


Looking for regular dinner rolls.. See these soft, fluffy beauties below.
Regular white with gluten Dinner rolls/Burger buns

Vegan Richa:White Dinner rolls

Some mini Plain pull apart Glutenfree rolls with sorghum, from the archives. Equally soft and squishy. gumfree too.



Now onto these whole grain rolls..

Steps:

In a bowl, add warm water,  yeast and sugar and mix well. Let sit for 10 minutes or until frothy.
In another bowl, add the dry ingredients(flours, starches, salt, spices, baking powder) and mix well.



Add the flours/starches to the yeast mixture. Add the cooked millet, sundried tomato, capers, evoo and mix into a thick batter.



Cover the bowl and let sit for an hour.



Mix the batter. (If it appears too thick/stiff add 2-3 teaspoons more water and mix. It should be very slightly stiff batter)
Spoon the batter into parchment lined muffin pan and fill not more than 3/4.
Spray water liberally on top and smooth the batter with a wet hand if needed.



Keep the muffin pan in a warm oven for 15 minutes. Cover the pan lightly with a foil without touching the tops of the batter.
Bake in preheated 375 degrees F for 20 minutes.
Turn the pan around and bake for another 6-7 minutes.



Vegan Richa: glutenfree dinner rolls

Millet Oat Dinner rolls with Garlic, Sundried tomato, Capers
Allergy Information: Gluten, dairy, egg, soy, corn, nut free
Makes 7-8 regular muffin size rolls

Ingredients:
2/3 cup warm water
1.5 teaspoons active yeast
2 teaspoons raw sugar

1 scant cup Oat flour
1/3 cup tapioca flour/starch
1/3 cup potato starch
1/3-1/2 cup cooked millet (1/2 cup makes the rolls denser)
1 teaspoon baking powder

1.2 teaspoon apple cider vinegar
2 teaspoons extra virgin olive oil
1/3 tsp salt
2-3 Tablespoons of chopped Sun-dried tomatoes
2 Tablespoons Capers
2-3 cloves of garlic minced or 1/4 teaspoon garlic powder
a generous pinch of mustard powder

Variations: Add some shredded vegan cheddar, Add fresh or dried herbs.

Method:
Cook the Millet and keep ready. (1/4 cup millet washed and cooked on low in 3/4 cup water will yield about a scant cup cooked millet)
In a bowl, add warm water,  yeast and sugar and mix well. Let sit for 10 minutes or until frothy.
In another bowl, add the dry ingredients(flours, starches, salt, spices, baking powder) and mix well.
Add the flours/starches to the yeast mixture. Add the cooked millet, sundried tomato, capers, evoo and mix into a thick batter.
Cover the bowl and let rise for an hour.
Uncover and Mix the batter. (If it appears too thick/stiff add 2-3 teaspoons more water and mix. It should be not too stiff batter)
Spoon the batter into parchment lined muffin pan and fill not more than 3/4 of the way.
Spray water liberally on top and smooth the batter with a wet hand if needed.
Keep the muffin pan in a warm place/oven for 15 minutes.(the rolls should rise atleast 1.5 times.)
Spray water on top again, Cover the pan lightly with a foil without touching the tops of the batter(just place it on, not seal, to trap a little steam that escapes the rolls during baking).
Bake in preheated 375 degrees F for 20 minutes.
Turn the pan around and bake for another 6-7 minutes.
Remove pan from the oven and remove the top foil. Let the muffins sit for a minute, then remove from parchment. Cool for another 5 minutes before slicing.
Slice, load with earth balance butter, eat.



These rolls are also being shared at Allergy Friendly Wednesdays, Ellas’ Friday Potluck



The Potluck is a chain of all bloggers linked up forwards and backwards.
To go to the Blog that precedes mine, click below

Go Back

To go the blog that follows mine, click below

Go Forward

To head to the start of the Potluck and for a complete list of blogs, click below.

Filed Under: gluten free, Gluten Free Baking, Gluten-free Bread, side, Vegan Bread Recipes Tagged With: multigrain, vegan, yeast



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« All time Reader Favorites Round up. Vegan
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  1. thehealthyflavor.com says

    November 1, 2012 at 6:57 am

    Those look amazing! So happy to discover your blog thanks to being apart of VVP! These look awesome…love the sundried tomatoes in the bread!!

    Reply
  2. alexanderwillowharvey says

    November 1, 2012 at 7:55 am

    yummy!!!

    Reply
  3. lornastearoomdelights.com says

    November 1, 2012 at 2:03 pm

    This post is like a potluck all on its own! Your millet oat dinner rolls look very tasty.

    Reply
  4. anunrefinedvegan.com says

    November 1, 2012 at 3:02 pm

    Haha, Lorna is right! Richa, those rolls look wonderful and it’s so cool you kept the pizza theme going!! You rock the Potluck!

    Reply
  5. Allison (Spontaneous Tomato) says

    November 1, 2012 at 3:32 pm

    These rolls sound so good! I’ve still never cooked anything with millet, but I keep seeing tempting recipes like this one… I love the presentation with those fancy muffin tin papers, too.

    Reply
  6. ANU says

    November 1, 2012 at 3:46 pm

    these rolls looks awesome…
    “DIWALI FOOD FEST” Nov 1th to Nov 30th
    “Bake Fest #13” Nov 1th to Nov 30th
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS – Cook With SPICES” Series
    South Indian Cooking – July 15th to Sep 15th

    Reply
  7. Dena 40 Fit In The Mitt says

    November 1, 2012 at 4:04 pm

    I love millet, but have only made breakfast muffins, I cannot wait to make these! Thanks

    Reply
  8. vedgedout.com says

    November 1, 2012 at 4:08 pm

    Oh Richa! I love these rolls! I can’t wait to delve into more gluten free baking. You’ve really inspired me to give it another go! Thanks so much for being a part of this. It really means a lot to me! xx

    Reply
  9. CJ - Food Stories says

    November 1, 2012 at 4:40 pm

    Just making my way through the VVP & wanted to say hey 🙂

    Reply
  10. Kristy says

    November 1, 2012 at 7:06 pm

    These are totally up my alley! I imagine they were great with that soup too! Great contribution, Richa! 🙂

    Reply
  11. Shira says

    November 1, 2012 at 7:54 pm

    Yum Richa – these look wonderful! I’d love to try this recipe and anything with millet is a win in my books 🙂 Happy VVP!

    Reply
  12. GiGi says

    November 1, 2012 at 8:12 pm

    Oooh what a great way to kick off the virtual pot luck party, Richa! I brought dessert but I am so going eat these before hand. garlci and capers, I am so there.

    Reply
  13. Andrea says

    November 1, 2012 at 8:42 pm

    The soft puffy rolls look wonderful, and the GF rolls look interesting. I wish there were a way to make the soft puffy ones gluten-free. 🙂

    Reply
  14. atablespoonofliz.com says

    November 1, 2012 at 9:45 pm

    These look so good! I love how they have a pizza flavored theme! I recently went gluten free, so any time I see something g-Free that looks amazing I get really excited.

    Reply
  15. VeganFling says

    November 1, 2012 at 11:00 pm

    Ooh pizza dinner rolls? Sounds amazing! Love the idea Richa!

    Reply
  16. thecrueltyfreereview says

    November 2, 2012 at 2:07 am

    Awesome rolls! It’s nice to have something besides a plain ol’ white roll with dinner.

    Reply
  17. Tiffany says

    November 2, 2012 at 2:55 am

    Looks delicious! Glad to have found your blog! 🙂

    Reply
  18. Thom says

    November 2, 2012 at 7:45 am

    looks great the rolls look yummy 🙂

    Reply
  19. Caitlin says

    November 2, 2012 at 10:33 am

    how did i miss this post?! the rolls look extraordinary! i can’t wait to make them!!

    Reply
  20. Cadry says

    November 2, 2012 at 1:38 pm

    Yum! It all looks so delicious!!

    Reply
  21. deliciouspot says

    November 2, 2012 at 4:35 pm

    Yumm…….. they are so adorable! Gotta surely try these :)Thanks!

    Reply
  22. cauldronsandcupcakes.com says

    November 2, 2012 at 6:35 pm

    Mmmm… I want some of those to go with my soup!

    Reply
  23. [email protected] says

    November 3, 2012 at 1:23 am

    Richa, these look phenomenal!

    Reply
  24. Veganosaurus says

    November 4, 2012 at 5:43 pm

    The rolls look super yum, Richa. I can’t believe you don’t love sun dried tomatoes! Bread and sun dried tomatoes are the best combo eva! 🙂

    Reply
  25. Veggie V! @ Veggie V's Vegan Adventure says

    November 5, 2012 at 2:09 am

    Um….bread….

    Reply
  26. Bex @ Vegan Sparkles says

    November 5, 2012 at 6:56 am

    Ohhhh they are adorable and I love that they’re gluten-free to boot! The perfect way to make dinner guests feel welcome. 🙂

    Reply
  27. Sunday Morning Banana Pancakes says

    November 6, 2012 at 6:59 pm

    I could totally eat three of these in one sitting with a big bowl of soup- love this recipe Richa!

    Reply
  28. [email protected] says

    November 6, 2012 at 11:29 pm

    Yum!these look sooooo good Richa! whata great way to use millet :)xo ella. Ps. Thanks for sharing these atmy party!

    Reply
  29. Terra says

    November 9, 2012 at 2:50 am

    I love enjoying your bread recipes, I always learn how to make bread gluten and vegan! I am always nervous to make bread without my trusty gluten bread flour, LOL:-) Your addition of capers is a fun idea, and great flavor combo:-) Hugs, Terra

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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