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.

66 Comments

  • 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
  • Emilie Theil Nielsen
    Hi Luise, David & Elsa, Thank you for all of the inspiration and recipes that work great! I made the gluten free buns, but with 9 dl of water I had to use twice the flour (i.e. 1 kg) that it said in the recipe. Apart from that I loved the recipe and I am happy that I can finally eat homemade bread again in spite of my intolerance. This is the first recipe I try. Keep on inspiring us:o) Love, Emilie
  • borja
    hi lovely people!! tusinde tak for this wonderful website, i really appreciate it, it is so inspiring! but, i have a problem... since i left denmark to go home (spain) i cannot find "husk" anywhere. it doenst "exist" here, then i would like to find a substitute to make GFbread-culture available to local families. does anybody ever try anything different?? please, any suggestion??
  • Stella
    This morning I made these buns with the three different kind of spices... They are wonderful, I just can't stop munching at them : ) mmmmm....
  • My son has been diagnosed with ADD, ADHD. For the last three years I have tried so many alternative therapies--I just don't want to "drug" him--but it seems that nothing works and now we are at a "do or die" kind of point with his schooling and I have to do what I can to help him clear his brain and be able to focus and work independently and succeed in school...so I have finally given in to some mild drugs. But I recently have found that some people have success with gluten free diets. Great, we are already vegan...add another thing to his "special qualities"!! Ha, ha! He loves everything bagels in multi-grain or pumpernickel. Thanks so much for this post--I think I can make these and sub them for bagels, simply adding the "everything" in addition to poppy seeds! I really admire you all. Makes me want to move to where you are, except for those winters!
    • Dear Susan! Thank you so much for your comment! I'm so sorry to hear about your son. I really hope he'll get better soon! Seing your children like that is unbearable! I just wanted to share a book with you, I think it really can help you and your son! "What´s eating your child? -The hidden connection between food and childhood ailments: Anxiety, recurrent ear infections, stomachaches, picky eating, rashes, ADHD, and more. And what every parent can do about it." by Kelly Dorfman. Good luck and please email again if you have any more questions!!! Hugs from (an already cold) Stockholm! Luise
  • Nimi
    I recently discovered your website with all these great recipes much to my delight especially since I follow a similar dietary lifestyle to yours. I was very excited about this recipe since I love nice seeded breads but I was wondering if there was a substitute to the psyllium seeds husks since that is the only thin I am having a bit of a hard time finding.
  • Line
    Hej med jer! Jeg faldt over jeres blog for nogle dage siden og den har siden hen nuppet mange af mine ellers kostbare timer! Vegetarmad har helt sikkert fået et ekstra plus i bogen! Jeg vil gerne høre jer, om vi evt. vil ''Oversætte'' opskriften her til dansk, og eventuelt komme med et fif, om hvor de forskellige lidt "specielle" ting kan købes her i danmark. (jeg bor på sjælland.). -Jeg er nemlig meget interesseret i at kunne bage disse boller til min glutenallergiske bedstemor, så ikke hun er tvunget til at spise sådan nogle ikke-særligt-lækre glutenfrie boller fra supermarkedet, når hun er på besøg. Jeg vil gerne TAKKE jer, for at have fundet på denne fantastiske blog. Er du vild, hvor er den bare god! MANGE TAK /line
    • Hej Line! Tak for dine fine ord <3 Dejligt du er vild med bloggen! Her har du en oversættelse af ingredienserne: 4 spsk psyllium frø "Husk" (kan købes i supermarkedet (ved bageartikler, gul/blåt brev) eller helsekosten) 2 tsk xylitol (birkesukker) eller honning en knivspids salt 25 g gær 9 dl vand (lunken) eller halv grøntsagsjuice og halv vand 200 g fuldkornsrismel (kan købes i supermarkedet eller helsekosten) 200 g amaranth eller quinoa mel (kan købes i helsekosten, kan du ik finde det prøv boghvedemel, det er også glutenfrit) 150 g blandet frø (græskar, sesam, hørfrø, solsikke) 75 g tørret kokos 1 tsp malet krydderi (kardemomme, kanel, timian, rosmarin eller gurkemeje) 3 spsk valmue frø (birkes) (kan købes i supermarket) Håber din bedstemor kan lide bollerne! Happy baking! Kram Luise
  • Hi guys! I've just stumbled over your beautiful beautiful (!) site yesterday and I'm already hooked! What a feast! Love the pics, the stories and also it gave me a lot to think about nutrition in general and of course my very own daily menu. There's just one question that I came up with almost immediately once I started to read: if you (read: I, them, anybody) don't suffer from celiac disease, where's the point of bothering with a gluten free diet? I understand wholemeal and variety of ingredients/flours but why does it have to be gluten free? I'm really curious about this so I would be happy if you could share some of your insights! Thank your for your wonderful site! With love from Hamburg, Heike
  • Berit
    Hi, I love all your receipes and am happy to have found an easy one for gluten free buns. I tried them today and followed all the instructions. I used fresh active yeast and carrot juice + water. But over 1,5 hours the oven the dough in the middle is still raw...do you have any idea what went wrong? I was so exited to make them...
    • Hi Berit! Oh, that's not fun! You could try to increase the temperature next, sometimes the result can vary depending on the oven. Good luck! /Luise
  • Angelie
    Hej Luise, David og Elsa :) Jeres blog er helt fantastisk! Elsker den. Er lige nu i gang med at bage en omgang af de glutenfrie boller og må sige at det ser højst lovende ud. Tak fordi i laver sådan en fin - næsten - gluten og mælkefri vegetarblog. Har anbefalet jer til min højgravide gluten og lactose intolerante vegetarveninde ;) I må have en dejlig sommer. Vh Angelie :)

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