Gluten Free Buns

Baking gluten free bread can be quite challenging. The ingredient list is often so long (and expensive!) that I 9 times out of 10 give up after reading it. It often calls for many different flours, flakes and seeds, and the process always seems to be So Very Complicated. I recently made a gluten free rye bread that took 3 days(!) to make and the ingredients cost me a fortune (it tasted d-i-v-i-n-e though). So, I dedicated this month to try out a variety of different recipes and share the healthiest, most delicious and easiest with you. Meet the Blue Bun, our new family favorite! It is easy to make and the ingredient list can be adjusted to whatever you have at home. We have also been experimenting with some different flavors for it. My favorite was when I added vegetable juice and thyme. David was crazy about the cardamom and raisin bun. Elsa doesn’t seem to have an opinion, she eats them all. Next time we talk about trying lavender and rosemary. Let us know if you try them with some other flavors.

Elsa has got a terrible cold, so I also came up with this Pink Super Food Smoothie for her. It is filled with C-vitamins and antioxidants. She loved it and so did we!

Blue Buns
Makes around 12 buns

You can substitute the brown rice flour and amaranth flour for a gluten free flour mixture or other gluten free flours; amaranth, millet, corn …

4 tbsp psyllium seeds husks
2 tsp natural xylitol, honey or stevia

a pinch of salt
25 g active yeast
3 3/4 cups (9 dl) lukewarm water (or half vegetable juice and half water)
1 1/2 cup (200 g) brown rice flour
1 1/2 cup (200 g) amaranth flour
150 g mixed seeds (we used pumpkin, sesame, flax, sunflower)
75 g dried coconut flakes
1 tsp ground spice (cardamom, thyme or turmeric)

3 tbsp blue poppy seeds, to sprinkle

Combine psyllium, natural xylitol, salt and yeast in bowl, add lukewarm water (and vegetable juice) and stir around until you get a gel like consistency. Measure all flours, seeds, coconut and spices and mix well. Add the dry mixture to the gel and stir around with a spoon for a couple of minutes and then kneed it by hand. Make 12 round buns and place them on a baking sheet covered with parchment paper. Sprinkle with the poppy seeds. Let them rise for 30 minutes and bake them for 1 hour and 10 minutes at 350°F/175°C. Let them cool before serving. We always make two batches of bread and throw one in the freezer, for emergencies.

Pink Super Food Smoothie

1 1/2 ripe banana
2 handful blackberries/raspberries
2 inches ginger
1 tbsp goji berries
1 tbsp flax seeds
2 tbsp dried nettle
1/2 tsp ground vanilla
1/2 cup cranberry juice (unsweetened)
1/2 cup water or young coconut water
1 cup milk (soy, almond, rice or oat)

Just mix it up in a blender! Pour into bottles, add ice and serve!

Did you know that the clear coconut water from young coconut is full of electrolytes (mineral salt)? The electrolyte balance found in coconut water is similar to that found in our blood, therefore great as a hydrating drink when you are sick. If you don’t live in parts of the world where you can get young green coconut in the vegetable department, you can buy them in small boxes in health stores.


  • Sue
    Hi, Thanks for the recipe . I'm not sure where I went wrong but instead of rising they just collapsed into one big blob! I used Doves Farm gluten free flour and 25g of Doves Farm quick yeast. Perhaps I should have stuck to brown rice flour and used less yeast? Would love your advice as the buns look delicious.
  • Elena
    Hi, thank you for the wonderful recipes! I'm about to try this gluten-free buns, but I don't understand what "active yeast" means exactly. Is it the one dried that you have to activate? If so, does it mean I have to use 25g of dry active yeast and activate it? Here where I live I can find fresh yeast in cubes (supermarket refigerator). Is that what you mean? Or I can also find yeast in powder - like the regular one to make cake (Royal Brand, for exmaple)... I would appreciate some help in this point, as it is crucial to get the right mesures. Thank you so much for sharing your wisdom!
  • Mary
    I don't have coconut around. Is it possible to leave it out? Or what can it be substituted with?
  • DKennedy
    Wow, these look and sound fantastic. Our family is GF and I am always looking for a bread recipe that I can throw together easily and still tastes like bread. I think this might finally be that dream recipe!!!! Everyone's comments were really helpful. I have pulled cardamom, turmeric, rosemary and oregano and will try making several batches using a different combination of spice blends. I wish I had some veggie juice on hand for today. One question, I saw mention of baking in soufflé dishes. If you don't have a sufficient number of soufflé molds on hand, how do you suggest forming these buns? Free form?
    • DKennedy
      Update: I made these buns free form and though mine flattened out quite a bit, they were still delicious. I have them in the freezer,ready for a quick snack. For next time, any thought on why mine are flat rather than how yours look? Do I need more yeast? Fresher yeast? Higher oven temperature?
      • Jenny
        I have made these buns lots of times and, yes, I find they do flatten out a bit ... so I don't think you're doing anything wrong. I agree they're so handy to keep in the freezer. Thanks David and Luise! :-)
  • Irene
    Hello, I love reading your blog. I just tried making this bread recipe today, and sadly, it didn't turn out. I substituted wheat bran for th psyllium seeds husks and it was super watery. I had to add another 4 cups of rice flour to get it to bread consistency, and it just didn't turn out the way I had hoped. Did you really use 3-3/4 cups water? Thanks for your input, and keep up the nice photos and good recipes!
    • Hi Irene, the psyllium seeds are essential in this recipe and they absorb a lot more water than wheat bran which is probably why the recipe didn't work out. Try psyllium seeds next time and I hope you will get a better result. /David
  • Jenny
    This is such an inspired recipe. I've made two batches now, following the recipe as it's written, with the exception of using 7 g (1 sachet) dried yeast instead of fresh. For the first batch I used cardamom, and for the second batch turmeric and carrot juice (replacing 1.5 cups water). Like you said, they freeze brilliantly. They're also wonderfully versatile: I've had them with goat cheese & tomato, labneh & raw beetroot hommus, butter and honey, topped with pesto to accompany soup, with butter to serve with baked eggs. And, it just has to be said ... with all that psyllium husk they also keep you regular. :-)
  • Juniper
    Hi! I was so excited to make these. I have celiac disease and was looking for an easy bread recipe, but the inside never cooked. It was completely gooey and raw. What do you think I did wrong?
  • Shreya
    Hi Luise and David, I have been following your website for quite some time now and absolutely love it! :D I have never baked a bread before, hence I would like to start with a small batch. So if I want to make dough for 6 buns, shall I just half all the ingredients? Please let me know. Thanks :)
  • Heya i am for the first time here. I found this board and I in finding It truly helpful & it helped me out a lot. I am hoping to offer one thing back and aid others like you helped me.
  • Elisabeth
    love these buns and Im making my second batch later today! They are perfect to keep in the freezer, warmed up in the oven they taste as good as newly baked. Since some people here has had some trouble making these Im wondering if the psyllium husk-thing can be a bit confusing? It was for me reading the recipe for the first time. Took a while before grasping that it was not psyllium seeds, but rather husk. In Sweden its often sold as "Fiber husk" and I wasn't aware that Fiber husk is actually made from psyllium seeds. Using whole seeds I guess there will be no gel-effect and a very loose batter. Thanks for sharing this recipe!
  • kathy
    Just made them, they are wet inside and very flat, about the height of a thin slice of bread. Maybe I'll try again with less water.
    • Ágnes
      Hi kathy, try to bake them in soufflé molds (with baking sheet)! :) Ágnes
  • :))) Aaah i did not use physillium-never saw them in the natural shop, i thought its not imporant.Otherwise i used same ingredients as you and more flour. Is there something to remplace physillium?chia? I will try them again, they tasted nice, just too hard and dry. Thank you Luise
  • I tried the recipe, it didn t work.I put only 5 dl water and it was more like batter for cake. I mean how you can put almost 1 liter of water for 400g of flour and dont get a liquide batter.What i did wrong?
    • Dear Martina, I am sorry that the recipe didn't work for you. May I ask you if you followed the instructions and used all the right ingredients? Sometimes even a small substitution can drastically change the recipe. The physillium seeds should absorb a lot of the water and turn the liquid into a gel. You should also know that many of our recipes are not as flour heavy as traditional recipes. We use other ingredients that helps absorbing the liquid, for example the 150 g of seeds in this recipes. But if it is still too liquid you can always just add more flour. I am going to try the recipe again this weekend, to make sure that the measurements are correct. /Luise
  • Sydney
    I see this question has been posted but not answered, what could I sub for the psyllium husks?! Thanks and I can't wait to try these out
    • You could probably use a chia or flax mixture. Mix 1 tbsp chia (or ground flax seeds) seeds in 3 tbsp water and let sit for 15 minutes ,then stir. Happy baking /Luise
  • Do you freeze the bread before or after it is baked? I would like to freeze it before so I can bake it fresh later. Would that work? Thanks
  • Dyane
    Hi Luise, David and Elsa, I want to tell you thank you for your wonderfull recipes!!! I Make the buns and I took the dry yeast instead because it's not available in Canada, and i did exactly what you suggested for the rest, the buns just turn fantastic !!! I wanted to share with you because a lot of people failed. Keep on inspiring us :)) Diane
  • Bonnie
    Super congratulations on your book!! Wow, i won't have to run back and forth between my computer and kitchen anymore : ) I love love love this recipe! It is gluten-genius and a regular staple in our kitchen now, thank you so much. When I made this initially, I found there is a problem with the recipe translation. I had to work this out after many many batches. I live in Canada and so the commonly available yeast is 'active dry traditional yeast' and I'm not sure about how you are making it in europe, but the liquid volume doesn't work out here too well...too wet. So I changed the water content to be 2 1/2 cups in total. I let it 'gel' for 10-15 min. I use 2 tsp yeast. I use loads of seeds like yours (about 2 1/4 cups) and use more quinoa flour than amaranth because amaranth is expensive here. I bake for 350 degrees but only for 30 min. Those are the only changes I made and Voila! Delicious and perfect every time!
  • Terri
    I was going to make these, but it looks like there is as much liquid as dry ingredients. Is that correct? A couple of posts made the comment that the dough was too wet. How many cups of seeds is 150 grams? Thank you, T
    • Hi Terri! 150 g is about 1 cup seeds. I bake these buns once a month to Elsa preschool. The dough do have a different consistency (more like gel) before baking than baking with gluten. Try to bake them a little longer if you think there are to wet inside. Happy baking :-) Luise
  • Emilie Theil Nielsen
    Ps. My buns are quite "heavy" compared to yours in the picture, but when I had added 500 gr of flour (brown rice and buckwheat) the dough had the consistency of porridge. With the 1 kg of flour it looked like a regular dough with wheat flour and I could form the buns easily without the dough sticking to my hands. I hope you can help so that I can make them perfect next time:) Emilie

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