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

  • 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 :)
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