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!


  • Kit
    I just made the spinach and banana version. Didn't have buckwheat or rice flour so I substituted with quinoa flour and coconut flour - the taste is addictive! And I love how similar they are to regular buns. Beautiful recipe!
  • I'm so impressed by this. Truly, truly impressed. I love all the detailed tips and suggestions. I love that you made three different kinds of buns. I love the colors, the photos.. Such a win. Thank you.
  • These are beautiful! (Then again, when is anything you make not beautiful ? :) The kid loves anything carrot cake-like so I'll have to try these out with him. Though beetroot and date sounds ace too, maybe I'll just have to make all three...
  • I love the colours & the photography! I would love to try this gf vegan bun & I'm glad you mentioned that they were baby friendly...I haven't been able to really get in the kitchen since my sweet boy was born but this might be great motivation!
  • First of all those are really amazing food photos. Those buns also look delicious. I had a light lunch so they look even more tasty now. Thanks for the recipe.
  • Wow, they really look delicious! As my son has an egg allergy, I am also very happy that it is a vegan alternative. I am going to save this blog. :-)
  • Both the rolls and photos look absolutely stunning! I've never seen anything like this before and can't wait to try out the recipe - love the snuck in veggies.
  • Nyomi
    Wow, these look delicious!! would love to make the beet and date ones. Could these be eaten like a scone or are they more like a bread roll??
  • Cornelia
    Great recipe! I only have psyllium husk powder and I was wondering how much I would need to substitute for the husks
  • Maria
    Yum! I made the banana/spinach version and used a mix of sorghum, quinoa and buckwheat flours. They were spot on! Thanks so much for the recipe.
  • These look magnificent. I love how you sneak the veg into everything. It's truly brilliant and you guys always pull it off! I can't wait to try these gorgeous buns. Step 1 will be to get my hands on some psyllium husk! Thanks for the recipe :) xx Sydney
  • Didn't have rice flour, so I replaced it by amaranth flour and the buns turned out perfectly! It baked them for about 55 minutes. Thanks for the recipe!
    • And I only had psyllium husk powder, I used 2 tbsp of that!
  • Absolutely amazing dish..especially the dressing of the recipe is just too good. Really eager to prepare the recipe especially the carrot and parsnip one, my all time favorite.Thanks a lot for this really delicious dish.
  • Nana
    Hi! Would these still work if I substituted the rolled oats for rolled buckwheat? Thank you so much for sharing your recipes with all of us!
  • Wow! Love the pictures and the little hand, so cute! These little buns look delicious! Always a huge huga fan of your photography!
  • Majken Rasmussen
    Yummi, but where Can I buy buckwheat flour in Denmark?
  • The colors for this are stunning. One of these sounds with some salted butter sounds like a great addition to breakfast. I'm particularly curious about the beet and date one- I'm working on liking beets and these buns look like a creative and fun way to try them.
  • Wow, love the colours! These would be perfect for a dinner party side plate (or just for my lunch!). Plus, I can't eat yeast so this is a fabulous addition to my bread repertoire! Thanks! Nicola
  • What beautiful buns, you make everything look out of this world! Such a good idea to use beetroot. Big thumbs up for using psyllium husk too, definitely on board with that. Thanks for a lovely post! :)
  • This recipe looks really amazing. I really would like to make these buns, but I have a question: Could I use more buckhweat flour instead of the rice flour? Or is rice flour in this case important to add?
  • I can't wait to try the carrot and parsnip version but these all look so good! I love psyllium, it's such a wonder ingredient!
  • Vera
    Hi there!! :) I would love to try this recipe, but are there any subs for psyllium? Thank you/ Obrigada!! :)
  • Ooh wow, this recipe is just genius! Those are the cutest little buns I've seen. Your photos are getting more and more gorgeous every day! I LOVE that you've added veggies in there. I can't wait to try making them with different flavour combos. <3
  • Andge
    Hi there. What are your thoughts on using juicing pulp in these buns instead of the vegetables?
    • Andge
      Just an update to anyone else trying to re-use juice pulp: I did try these buns with a lemongrass/cucumber/celery/spinach/apple juice pulp. The texture turned out great but the flavor was not excellent (though still edible). Next time I will try to use some fresh produce to flavor the buns and some juice pulp.
  • Just brilliant. I love how you give different versions and the use of veggies in these too! And yay for psyllium, excited to see it used more and more instead of the gums. Excited to try out that carrot and parsnip!! Have a blast in Amsterdam <3
  • Loes
    There in the oven now...I'm so curious how it will turn out! Thanks for sharing the recipe.
    • Loes
      Too quick :-) Sorry for the spelling errors :-)
  • Anna B
    I can't wait to try these! Quick question: can you use psyllium seed powder instead of the husks? If so, would it be a one to one sub? Thank you!
  • I have all the ingredients at home. Can´t wait to try them. They look so beautiful. Im a big parsnip fan. So the buns with parsnip will be the first ones I will bake. Wish you will come to Cologne one day!
  • Cristina
    Hi Luise and David, what a pitty. Both sessions are sold out... I wonder if you could fit in a 3rd session... I'd love to see you in Amsterdam! :-)
    • Lisa
      Hi Cristina! 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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