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.
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.