Gluten-Free Seeded Breakfast Rolls

Knackige Frühstücksbrötchen mit Körnern
Course Bread, Breakfast
Keyword Bread, Bread rolls, Breakfast, Gluten Free
Prep Time 45 minutes
Servings 6 rolls


  • 3-1/2 oz ground almonds 100g
  • 3-1/2 oz finely ground flaxseeds 100g
  • 4 oz buckwheat bran 120g
  • 2 tsp baking powder
  • 2 tsp sea salt
  • quark or soy quark 300g
  • 6 eggs
  • 2 Tbsp apple cider vinegar
  • 3-1/2 fl oz sparkling mineral water 100ml
  • 2 handfuls small pumpkin seeds optional
  • 2 handfuls small sunflower seeds optional
  • 2 handfuls poppy seeds optional


  • Mix all dry ingredients in a bowl, then add in all wet ingredients and mix with a spoon. Knead everything well or mix with a hand mixer.
  • Let the dough rest for 5 minutes.
  • Line a baking sheet with parchment paper. Use your hands to fashion a palm-sized ball of dough into a bun shape and place onto the paper. Repeat with remaining dough, spacing evenly on the sheet.
  • Sprinkle with seeds if desired.
  • Bake at 200 ° F (150 ° C) convection oven or 325 ° F (170 ° C) in an electric oven for 30 minutes.
Adapted from


Calories: 280kcal