Looking for an easy gluten-free bread recipe to start with? How about some soft, foolproof buns? These yeasted buns are a great beginner-friendly option—you can make them with almost any gluten-free flour you have on hand. The dough comes together quickly, especially if you have a stand mixer. If not, I recommend using an electric whisk to mix it thoroughly. Simply combine all the ingredients, let the dough rest for 4 hours, and then bake. You can even prepare the dough in advance and let it rest overnight in the fridge for added convenience.
Simple, Wholegrain, and Additive-Free
This recipe uses only wholegrain flours—no gums or additives like xanthan gum. I used a mix of buckwheat, millet, and teff, but you can also try rice flour, fine corn flour, or 100% buckwheat. My advice? Start by following the recipe exactly, then experiment with different flour combinations to find your favorite.
Tips & Substitutions
- Use a kitchen scale – As with most gluten-free baking, weighing ingredients is more precise than using cups.
- Psyllium husks vs. powder – If using psyllium husks instead of powder, simply double the amount (32g or about 3 tbsp). Mix husks with water first to create a gel before incorporating them into the dough. If using powder, mix it directly with the dry ingredients.
- Fresh yeast option – If using fresh yeast (usually sold in refrigerated cubes), double the quantity (2 tbsp).
How to make easy gluten-free bread buns, step by step:
- In a large bowl, mix the dry yeast with honey and water. Let it rest for 5 mins until the yeast starts to make bubbles.
- Then add the psyllium husks and let it rest for few minutes more.
- Add all the flours and salt.
4. Mix with a spoon or a stand mixer until the dough is smooth.
5. Scoop out each bun with an ice-cream scoop.
6. Place each scoop on a baking tray lined with parchment paper and dusted with some rice flour.
7. Roll each buns in rice flour and flatten it a bit.
8. Bake until golden brown.
Gluten-free bread buns
6
servings10
minutes35
minutes4
hoursKeep the screen of your device on
Ingredients
1 cup teff flour (160 g)
1 cup buckwheat flour (160 g)
1 cup millet flour (160 g)
2 cups lukewarm water (440 g)
1 tbsp dry yeast (5 g)
5 tsp psyllium husks (15 g)
1 tsp apple cider vinegar
3 tsp sea salt
1 tsp honey
How to
- In a large bowl, mix with a whisk all the flours together with psyllium husks and salt. You can also do this in the bowl of the stand mixer.
- In a second bowl, mix together dry yeast, honey, water and vinegar and then pour them little by little in the flours bowl, continue to mix it for 5-10 minutes. The dough should be sticky, soft and impossible to shape. It will become firmer while rising.
- Cover the dough with a clean towel and let it rise for 4 hours in a dry warm place or overnight in the fridge.
- Preheat the oven to 395°F/200°C. The dough will still be quite soft. Use a big spoon to scoop the buns directly on a baking tray lined with parchment paper. You should get 6 buns. Optionally, you can sprinkle some seeds on the buns before baking or even some rice flour.
- Bake the buns in the hot oven for approx. 30-35 minutes, until they have a nice brown color. Take the buns out of the oven and let them cool on a baking sheet before cutting.
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Looking for other recipes for gluten free bread, without using commercial blends? You might enjoy some other of the bread recipes here on the blog.
Check out this sourdough artisan style bread to find again the good taste of homemade bread, with a drizzle of oil and crushed tomatoes. >> CLICK HERE FOR THE RECIPE!
However, if you don’t have too much time to wait, you can try these quick gluten free buns made with a lot of seeds and instant yeast: CLICK HERE FOR THE RECIPE!
And don’t forget to follow me on Pinterest or Instagram: I usually publish video tutorials of most of my recipes.
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hi, I love your recipe , what flour to replace teff flour ？
Hi! You can replace it with rice flour or sorghum flour here!
Made them and they are amazing! I tried them with rapid rise yeast and a tsp of honey and they grew and tasted amazing! Thank you!
Hi Anna,
I’m so happy you enjoyed them! Hope you will try other recipes, too! Thank you 🙂
Pingback: Which flours are gluten-free? - Marta in the jar
Is it possible to use all amaranth flour for this recipe? Also with the psyllium husk do I add that to warm water and let gel before I mix it in with the other flours? Do I add the vinegar and water to the psyllium? Or just water while gelling?
I never tried 100% amaranth, maybe you can try half and half with buckwheat or teff?
For the psyllium husks, mix it in the water with the vinegar as well. Mix well and then pour this mix in the flours + yeast + salt bowl.
I’m gunna do 3/4 cup amaranth flour and 3/4 cup raw whey protein
I’m using psyllium husk powder so is that getting mixed with the flour? I dont have whole husk
Yes if you use powder, it’s better to mix it in the flours. I never used whey protein, let me know how it come out!