Quick gluten free buns

Quick gluten free buns


This quick gluten free buns recipe is the perfect solution to have fresh homemade gluten free bread in less than 1 hour. These buns are also quite healthy thanks to the high percentage of seeds. Thanks to the instant rise with the baking powder, they develop a crispy crust with a soft but dense crumb on the inside. And so yes, they are made without yeast.

These bread rolls are delicious with both savory or sweet toppings. For example, these multi-seeds buns pair perfectly with some hummus and avocado for a gluten free brunch. The color of these multi seeds gluten free buns can vary a lot, depending on the type of seeds you use. If using black sesame seeds and dark flax seeds, the buns will come out a bit darker.

Thanks to their wholesome ingredients, these bread rolls are naturally gluten free, vegan, low-carb and high in proteins and fibers. They are made without eggs, xhantan gum or any commercial blends.

Quick gluten free buns

5 from 1 vote
Course: SidesDifficulty: Easy


Prep time


Cooking time


Total time



For this gluten free buns recipe I highly recommend to use a scale to get precise weights of ingredients.


  • 60 g 60 / 6 tbsp of Rice flour

  • 60 g 60 / 8 tbsp Buckwheat flour

  • 100 g 100 / 1 cup Rice flakes (or gluten-free Oats)

  • 90 g 90 / ¾ cup Flax seeds (whole) or Chia seeds

  • 65 g 65 / ½ cup Sunflower seeds or Sesame seeds

  • 60 g 60 / 1 cup Psyllium husk

  • 1.5 tsp 1.5 gluten-free baking powder

  • 1 tsp 1 salt

  • 3 tablespoon 3 tablespoon olive oil

  • 500 g 500 / 2 cups + 2 tbsp hot water

How to

  • Preheat your oven to 180° C / 360° F.
  • In a large bowl, put all the dry ingredients together: rice and buckwheat flour, rice/oat flakes, flax seeds/chia and sunflower seeds, powdered psyllium, baking powder, salt. Mix well with a whisk or in a stand mixer on low speed.
  • Add the olive oil and mix until it’s absorbed by the flours.
  • Start pouring the hot water into the dry ingredients and mix until you get a smooth and sticky ball. You could not using all the water or needing one/two tbsp more, depending on your ingredients. Gluten free buns dough
  • With the help of a spoon, form balls of about 100 g each, you should get 10 balls. Wet your hands to shape the buns more easily.
  • Place them on a baking sheet covered with baking paper. Space them out and flatten them out a bit.
  • You can score your buns by making a cross on the top with a cutter. This will help the bread to rise.
  • Bake for 40 minutes at 180° C / 360° F.
  • Take them out of the oven and let cool on a rack.

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Substitutions and storage for these quick gluten free buns

The psyllium husk is quite essential in this recipe and I would not suggest to omit it. Its role is to act as binder and to hold the dough together. However, you could try with some xanthan gum, but I don’t normally use it.

The rice and buckwheat flours (that are naturally gluten free) can be replaced by other type of flours very easily. Sorghum, millet, corn and also nut flours (such as almond meal) can work well.

This type of bread keeps its softness up to 2 days. Starting from day 3, you can slice the buns in half and toast for a few minute to make them soft again. However, they can also freeze very well and defrost in 5 minutes in the already hot oven. Or you can freeze them sliced in half and unfreeze directly on a hot pan.

Looking for other gluten free breads recipes?

Check out this recipe for an artisan bread with only naturally gluten free flours. Moreover, I also wrote a list of my favorite recipes from other bloggers, you can find it here.

And to not miss out on the new recipes, follow me on Pinterest or Instagram!​​


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  5. Hi Marta, these look fantastic 🙂 just want to check that the amount of psyllium is correct, 60g? It seems a lot of psyllium, want to make sure it’s not a typo 🙂

    • Hi Emilye,
      Yes it is correct, it’s thanks to this amount of psyllium that these buns are soft! Let me know if you try the recipe 🙂

      • Thanks for getting back to me!
        I made them with a few modifications (based on what i had): sorghum, corn and chickpea flour; and a mix of whole chia seeds and coarsely ground flax. I decided to weigh out 1/2 cup psyllium and it was 30g (instead of the 60g in the recipe), so I used only 30g of psyllium and found it to be sufficient to bind everything.
        I ended up adding a total of maybe only 400g water. I wasn’t sure how wet the dough was supposed to be, so couldn’t tell how much water I should be adding. Mine was a bit sticky but not too wet, maybe a bit dry even? Is it normal that the dough has a few cracks?

        They turned out very good though, love the flavor. Also not sure how the texture is supposed to be like, but mine was hearty and dense, like German bread. I love it though. And, they also make fantastic crackers!

      • Thanks for getting back to me! I made it with a few modifications (based on what I had): sorghum, corn and chickpea flours, and a mix of whole chia seeds and coarsely ground flax. I weighed out 1/2 cup of psyllium and it was 30g (instead of 60g in the recipe), so I used only 30g of psyllium.
        Wasn’t sure how wet/sticky the doughnuts supposed to be; I ended up using only about 400g or so of water. Is it normal for the dough to have some cracks, or does this mean it’s too dry? My dough was sticky but not very wet.

        Great flavor! Also not sure how the texture is supposed to be, but mine was hearty and dense, which i like (reminds me of German bread). This dough also makes excellent crackers!

        Would double the amount of psyllium make it softer? I’m a little confused by the US equivalent, as it doesn’t match up to the metric – at least for the psyllium.

        • I think this depends on how fine your psyllium husks are. But yes the metric weight is more precise in this case, and probably this can be the cause of cracks on the surface. Another reason I see is the lack of buckwheat flour, that has a good binder effect in this dough. But they definetely are quite dense! To recap, in order to make them softer, you could use more psyllium husks, use more water, or try with buckwheat flour. But I’m happy you like them!

          • Thank you for the suggestions Marta, I will definitely be making them again 🙂 absolutely love the hearty texture and flavor

      • Sorry for posting the comment twice! It didn’t appear the first time so I thought there was a glitch with the system, and wrote the comment again. So sorry!!

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  8. Just made these as the buns to go with Green Kitchen Stories Beet and Feta burgers. Really excellent texture and flavor. Particularly liked the seeds. My son is allergic to buckwheat so we subbed oat flour and we split it into 8 instead of 10 for a slightly larger bun. Thanks so much for your recipe. As a recently diagnosed celiac and a baker your blog is giving me hope that I can still enjoy baking!

    • This sounds amazing James, I will try with oat flour next time then! I hope you will find on the blog many other recipes that make you happy 🙂

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  10. Hi, I have made the rolls but found they didn’t it rise despite the baking powder being added.
    Also the chia seeds did not dissolve.
    Apart from this the taste was lovely. If you can tell me how to rectify this I would much appreciate it. Thank you.

    • Hi Ruth, they don’t rise very much (don’t expect holes in the middles). They rise just enough to make them soft. You can always try to double the baking powder or the baking soda next time. If using chia seeds, I suggest to put them apart with some water, let them create the jelly texture, and then add them to the rest of ingredients.
      Thank you for your comment!

  11. These is just amazing ,already done few times ,experimenting with different flour,
    Just delicious, healthy ,easy to make , thank you so much for wonderful recipes

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