Gluten Free Garlic Mini Rolls

Serves 6 small rolls
Time 40 minutes


2 cups chickpea flour
50mL water
2 tbsp olive oil
1 tsp baking powder
1 tsp sea salt
4 cloves garlic, roughly crushed
A few rosemary sprigs, cut finely


In a large bowl whisk chickpea flour, baking powder and salt. Pour in the olive oil and combine well, slowly pour in the water whilst mixing until soft breadcrumbs form.

Once the mixture comes together, knead into a smooth ball and set aside for 20-30 minutes. Once ready, bread into smaller balls and roll into circles, repeat with remaining dough.

Pre-heat the oven to 180°C.

Place on a baking tray lined with baking paper. Brush with olive oil, spread each piece with crushed garlic and a sprinkle of rosemary, season.

Place in the oven at 180°C for 15-20 minutes until golden, remove from oven and roughly chop into serving portions.