Gluten Free Vegetable Buns + Amsterdam


As you can see from the photo above, we have been quite busy baking bread this weekend. These vegan and gluten free mini buns have been a family favourite for a while now. Some of you might remember seeing two photos (uno | due) on instagram at the start of the summer. These buns are perfectly tiny in size, very easy to prepare and contain no egg, butter or nuts nor any yeast or baking powder. Miracle bread, really. They don’t even need any kneading or leavening time. When baked right, they get a nice crust and a softly textured crumb without being gooey or dense. Since we always try to sneak in vegetables in every dish, we have done three different versions here: carrot & parsnip, spinach & banana and beet & date. And that is just the start, you can easily add whatever vegetables you have at home.

We are not dedicated gluten free in our family, but this recipe is great as a lighter bread to mix up with rye bread, crisp bread and whatever else that makes it into our kitchen. The psyllium seed husks are very good for your gut, containing loads of fiber and the gluten free flours are also more easily digested than regular wheat flours. The buns have a touch of sweetness and are so great on a brunch or breakfast table with a slab of butter or some avocado slices. And they’re perfect in kids lunch boxes too. Even babies can enjoy them as there are no allergens in this recipe, just leave out the salt.



A few notes about this recipe

  • Don’t skip the psyllium! Not only is it really good for your gut, but psyllium is also the magic glue that holds the bread together, making it soft and not crumbly at all. There are lots of gluten free recipes using xantham gum or chia seeds but we encourage you to stick with psyllium on this one. Depending on where you live, it can usually be found in larger supermarkets, health food stores or online. It is also a lot cheaper than chia seeds.
  • First time? If you’ve never baked or tasted gluten free bread before, don’t expect that it will taste exactly the same as when you use wheat flour. The texture is slightly different and so is the flavor. Not in a bad way, just a bit different. However, this recipe is truly one of the easiest and tastiest that we have tried.
  • Gooey? Sometimes the inside texture of the bun can end up a bit gooey. The most common reason for this is if you slice them open too early, you should always let the bread cool off a bit first so the inside will set properly. If they are still gooey, then either you have used too much liquid in the dough or the buns need longer baking time. If you have a baking thermometer you can stick it inside one of the buns, they should reach approx. 210°F / 100°C when they are done inside. We have experienced that the baking time can vary between 35 minutes and up to 60 minutes, depending on the oven, the size of the buns and how many sheets you are baking at the same time. If your bread ends up gooey, a last minute solution is always to put the slices in the toaster :)


Gluten Free Vegetable Buns
Makes 12-14 buns
The recipe is inspired by the gluten free buns in this book by Anette Harbech Olesen

3 tbsp psyllium seed husks
2 cups / 1/2 liter lukewarm water or plant milk (plant milk is optional but gives the bread a slightly richer flavour)
150 g vegetables of choice, see note below
2 tbsp olive oil
1 tsp flaky sea salt
1 1/2 cup / 150 g rolled oats, choose cert, gluten free if intolerant
1 1/4 cup / 150 g buckwheat flour
1 1/4 cup / 150 g rice flour

Vegetable add-ins, choose one of these flavourings:
EITHER 1 carrot + 1 parsnip, grated (150 g)
OR 1 packed cup / 70 g fresh spinach, chopped + 1 banana, peeled and mashed
OR 1-2 beetroots, grated (130 g) + 6 dates, mashed and stones removed

1/4 cup / 30 g seeds of choice (sesame seeds, poppy seeds, chopped sunflower seeds or pumpkin seeds)

Set the oven to 375°F / 190°C. Mix psyllium and water in a large bowl, stir to combine and leave for 15 minutes to thicken. Then beat the psyllium gel vigorously with a hand whisk for a few minutes to get as much air as possible into the gel. Add vegetables, salt and oil and whisk for another minute or until all is combined. Fold in the oat and flours. You can use your hands to work the flours into the dough. Roll the dough into a log (it might be a bit sticky) and divide into 12 equal pieces. Use the palms of your hands to form them into small buns, dip your hands in warm water to avoid the dough to stick to them.
Brush with olive oil, sprinkle some seeds on top and bake for about 45-60 minutes (depending on the size of the buns and oven), they are ready when the crust is golden and firm and the inside sounds hollow when you knock on the bread. If they have a soft crust, they need more time. Let cool before slicing them open. Enjoy with a slab of butter, nut butter or some avocado slices. Store in a bread jar or paper bag in room temperature. Or freeze, if you make larger batches.



UPDATE: OMG, all tickets sold out in the first hour! We’re looking into adding an extra session. Send an email to with the subject: “Green Kitchen waiting list” and you’ll be the first to get more information if we add an extra event. Meanwhile, you can also enter the competition on Jamie Magazine website for a chance to win 1 of their 10 tickets.  Thank you for your enthusiasm!


And while we are on the subject of brunch recipes. We are really happy to announce that we are coming to Amsterdam next month and will teach two brunch workshops at the beautiful SLA Zuidas. The first session is between 10-12 and the second session between 14-16. The events are arranged by our Dutch publisher Becht and they have set an amazing price to make sure that everyone can afford this – only 45€! We will talk about our approach to food and demonstrate six delicious new brunch recipes. There will be lots of tasting, handouts, Q&A time and information about the ingredients. We will also be selling and signing our books and take some time to chat with you. So, if you are in Amsterdam next month, we’d really love to meet you. Click here to get your tickets!


  • Helen portas
    These look wonderful. Could I use chia seeds, soaked in the same way, instead of the husks? I have loads of chia seeds and wondered if they would work?
  • These look wonderful. Would these still work if I substituted the buckwheat flour for rice flour as my sister is allergic to buckwheat? H x
  • Iris
    I work at SLA! It's such a great place! I'll also be joining the workshop, can't wait! These buns are the cutest!
  • Tilly
    Would the dough hold to make bigger buns or a loaf even? Oh, and thanks for inspiring me to lead a far more vegetable loving life.
  • Eva
    Amazing photos! I can't wait to try the recipe. How do you serve the buns? Just as they are or with a spread?
  • OMG those look absolutely amazing! I love how fuss free they are! Quick question though, is the rice flour you used brown rice flour or white rice flour? Thanks! X
  • I love that these vegetable buns are vegan!! Using the psyllium husk to hold the dough together was genius. :)
  • They look absolutely delicious! I just love it when you can eat and enjoy gluten-free treats that looks this beautiful.
  • Casey
    Hi! These look amazing. I was wondering if I could substitute the rice flour with spelt flour? If not, are there any other substitutions you might recommend? Thanks:)
  • These look SO good! Love the colors! Going to give these a try this week, thanks for sharing!
  • These vegetable buns are GORGEOUS--all of them sound so good!
  • Holly
    Sounds absolutely delicious - I even think of making them now ;-)
  • Wow, these look and sound incredible! I can't wait to try them <3
  • Sara
    Hi! I don't know if it's just me but I couldn't find any suggestion of temperature for the oven? Would 175 C be good? Looking forward to baking these though, they look tasty!
    • Hi Sara, so sorry, it must have disappeared somehow but I have added it know. It's supposed to be 190°C. /David
      • Sara
        Thank you! I made two of the versions today and they turned out delicious. Instead of dates I put honey with the beets, which worked fine, and with the carrot/parsnip one I just followed the recipe completely. I did alter the heat to a few degrees lower since I had the fan turned on and two baking sheets. All in all - great recipe!
  • These buns are beautiful! Such elegant colors and flavors-- yum. I can't wait to make these and slather them in coconut butter and avocado slices for breakfast.
  • Kelly Payton
    This recipe sounds divine!Can not wait to make them! One question thou what's the oven temperature. Thanks for a lovely bread recipe.
    • Hi Kelly, thanks for letting us know. I think that first line got about the temperature got accidentally erased, but I have added it know. It should be 375°F / 190°C. /David
  • I have been searching for more fun and practical ways to use psyllium seeds and this is definitely it!! You guys always come to the rescue. And love those pictures, especially with the 3 varieties in a row and labeled. One question about the oats though. If I double up on buckwheat and rice flour to replace oats will it alter the desired texture too much?
    • Andrew
      I have recently discovered your beautiful book in New Zealand. I have not made this recipe, but I substituted 1 cup of Quinoa flour for the 1 1/2 cups of rolled oats in the Quinoa and Cauliflower Pattie Recipe in Vegetarian Everyday and they worked fine - held together well and great flavour. It may be worth trying this here.
  • Nanna
    I have mine I the oven now, but I'm not sure how many degrees the oven should be at? Right now I have it at 200
  • Oh wow, this is again such a very amazing recipe! I would really loooove to come to Amsterdam (as I live in Belgium), but sadly (or not so sadly) I'll be in Thailand at that time. Hopefully I'll meet you somewhere in the future, in the meantime I'll be busy cooking about everything from your blog and books ;)
  • My enormous addiction to bread made me love these buns just by looking at them! And I am looking forward to meeting you guys in Amsterdam next month. I am super excited!
  • Irene
    Hi! Do you think you would be able to organize other workshops in Amsterdam? The tickets were sold out soon after publishing this and it looks like I'm one of the many disappointed people who didn't make it on time ;) Thanks!!
    • Lisa
      Hi Irene! I had two friends cancel so I have two tickets for sale for the 19th of sept. You can send me a message or buy them here:
  • Loedja
    Oh, soldout :(. I was so looking forward...
    • Yes, it sold out a lot quicker than we anticipated. Sorry about that! I will check with our publisher if there is a waiting list or any possibilities for us to do another event. All best, David
  • Marieke
    ooh too bad it's already sold out. I was looking forward to this!
  • those buns look absolutely gorgeous! i love the colour in the beet one! and thank goodness it is a no-knead gf loaf, cos MAN ain't nobody got time for that :)
  • I love the idea to add veggies in bread, in gluten-free bread! I'll totally try your recipe ^_^
  • I'd love to try these buns as I have everything to make them in my pantry, excepted the psyllim husks... I know you said not to skip them, but I don't really want to go shopping just for them, so do you think I could replace them with chia or flax? Thanks!
  • anne
    Oh bummer... sold out already!
  • Those buns are such beauties! I love the vegetable add-ins as natural dyes and sweeteners.
  • Renate
    Oh I can't find the ticket link. Our the tickets already sold out? I would really love to see you guys in Amsterdam.
    • Hmm, there should still be some tickets left. Here is a link to the first session: And here is to the second: Hope to see you there! /David
    • Lisa
      Hinthere! I had two friends cancel so I have two tickets for sale for the 19th of sept. You can send me a message or buy them here:

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