Fodmap/ Breads & Baked Goods

Black Sesame and Pepper Dinner Rolls ( Gluten-Free)

Black Sesame and Pepper Dinner Rolls ( Gluten-Free)

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Serves: 12 Cooking Time: 1 hr 30 min


  • 300 g gluten free flour ( mine was from Trader Joes)
  • 2 tbsp Mastic Flavored Olive Oil
  • 2 tbsp honey
  • 1 cup lukewarm water
  • 1 packet active dry yeast
  • 1/4 cup black sesame seeds
  • fresh ground black pepper
  • dash of salt
  • Raspberry flavored salt ( optiona)



Place 1/2 lukewarm water and add the honey, a dash of salt and sprinkle the yeast on top. Let sit for 10 minutes.


Measure out the flour into a glass bowl and add 1 tbsp of the mastic olive oil, the black sesame seeds, and a ton of freshly ground pepper. Pour in the yeast mixture and use the back of a spoon to incorporate. Cover with a dish towel and let proof for about 30 minutes.


Preheat the oven to 350 F and take the dough in 1" balls to form patties and place each patty in a non stick baking pan. Bake for 30 minutes and shut the oven.


While the bread is still hot, place the remaining oil in a dish and use a pastry brush to coat the top of each dinner roll. Sprinkle on salt or spice of your choosing ( such as oregano) and return to the oven to cool down or serve immediately.


The Mastic flavored olive oil was made by mixing 1 tsp mastic powder with extra virgin olive oil. As for the raspberry flavored seat salt? Regular will do as well. Feel free to get creative with toppings on the dinner rolls.

Gluten free is starting to look pretty good to me if it continues this way. After whipping up the most amazing chocolate Madelines, I went rogue and decided to stay with the mastic flavor profile but used it in a savory way. Gluten free flour will never yeild the same results as good old wheat will, its just chemically impossible, however this is a pretty damn good replacement. Since non-gluten products dont stand up very well to at home loaf making, its easier to make dinner rolls or english muffin type rolls in a muffin pan. Bonus to that is you can zip them up in a container and pop them out when needed. The oil that gets added at the end of baking helps crisp up the outside and gives it some color because sometimes we all really needed a bit of a tan. You can go knife crazy without fearing its going to resemble oatmeal, and it stand up well to toasting or making some homemade croutons out of the leftovers. Happy baking!

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