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Gluten Free Buns

Baking gluten free bread can be quite challenging. The ingredient list is often so long (and expensive!) that I 9 times out of 10 give up after reading it. It often calls for many different flours, flakes and seeds, and the process always seems to be So Very Complicated. I recently made a gluten free rye bread that took 3 days(!) to make and the ingredients cost me a fortune (it tasted d-i-v-i-n-e though). So, I dedicated this month to try out a variety of different recipes and share the healthiest, most delicious and easiest with you. Meet the Blue Bun, our new family favorite! It is easy to make and the ingredient list can be adjusted to whatever you have at home. We have also been experimenting with some different flavors for it. My favorite was when I added vegetable juice and thyme. David was crazy about the cardamom and raisin bun. Elsa doesn’t seem to have an opinion, she eats them all. Next time we talk about trying lavender and rosemary. Let us know if you try them with some other flavors.

Elsa has got a terrible cold, so I also came up with this Pink Super Food Smoothie for her. It is filled with C-vitamins and antioxidants. She loved it and so did we!

Blue Buns
Makes around 12 buns

You can substitute the brown rice flour and amaranth flour for a gluten free flour mixture or other gluten free flours; amaranth, millet, corn …

4 tbsp psyllium seeds husks
2 tsp natural xylitol, honey or stevia

a pinch of salt
25 g active yeast
3 3/4 cups (9 dl) lukewarm water (or half vegetable juice and half water)
1 1/2 cup (200 g) brown rice flour
1 1/2 cup (200 g) amaranth flour
150 g mixed seeds (we used pumpkin, sesame, flax, sunflower)
75 g dried coconut flakes
1 tsp ground spice (cardamom, thyme or turmeric)

3 tbsp blue poppy seeds, to sprinkle

Combine psyllium, natural xylitol, salt and yeast in bowl, add lukewarm water (and vegetable juice) and stir around until you get a gel like consistency. Measure all flours, seeds, coconut and spices and mix well. Add the dry mixture to the gel and stir around with a spoon for a couple of minutes and then kneed it by hand. Make 12 round buns and place them on a baking sheet covered with parchment paper. Sprinkle with the poppy seeds. Let them rise for 30 minutes and bake them for 1 hour and 10 minutes at 350°F/175°C. Let them cool before serving. We always make two batches of bread and throw one in the freezer, for emergencies.

Pink Super Food Smoothie

1 1/2 ripe banana
2 handful blackberries/raspberries
2 inches ginger
1 tbsp goji berries
1 tbsp flax seeds
2 tbsp dried nettle
1/2 tsp ground vanilla
1/2 cup cranberry juice (unsweetened)
1/2 cup water or young coconut water
1 cup milk (soy, almond, rice or oat)

Just mix it up in a blender! Pour into bottles, add ice and serve!

Did you know that the clear coconut water from young coconut is full of electrolytes (mineral salt)? The electrolyte balance found in coconut water is similar to that found in our blood, therefore great as a hydrating drink when you are sick. If you don’t live in parts of the world where you can get young green coconut in the vegetable department, you can buy them in small boxes in health stores.

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59 Comments

  1. Posted 26 May ’11 at 22:56 | #

    Here’s the bread you’ve been talking about! It looks fantastic! And that smoothie… will definitely be giving it a try!

  2. Posted 26 May ’11 at 23:08 | #

    These buns looks easy and fun! I will definitely try this.

  3. Posted 26 May ’11 at 23:34 | #

    Aah, I was just wondering when you might be publishing a new post – and what a tasty looking one it is! They look delicious – I’ve never really tried preparing anything gluten-free before – I might have to try and crank some of these out!

  4. Posted 27 May ’11 at 00:35 | #

    Gluten free bread recipes always seem so daunting, so I can’t tell you how exciting it is to see a simple and beautiful one. These buns are just gorgeous – the next time I host a dinner for friends that eat gluten free, I know just what to try.

  5. Posted 27 May ’11 at 00:57 | #

    Lovely! I have always wanted to try making gluten free bread; but I’ve shied away because its seems so time consuming and expensive- this is perfect. Thanks:)

  6. Posted 27 May ’11 at 04:03 | #

    Your photos are stunning as usual. I just bought a bucket load of amaranth and can’t wait to try this.

  7. Posted 27 May ’11 at 08:52 | #

    What wonderful recipes! My daughter Vera has just had a cold as well, with high fever so I’ve also been making smoothies for her. Yours sounds absolutely delicious so as soon as I get home I’m gonna whip one up!

    • Posted 28 May ’11 at 15:47 | #

      Hi Ann-Louise.
      Thanks! Hope little Vera get better soon. Young Coconut water is also a hit to fight virus, fever etc. for the small ones (and adults)!
      /Luise

  8. Posted 27 May ’11 at 14:08 | #

    Så härligt inspirerande<3 text, bild, recept – allt!

  9. Rosie Kourian
    Posted 27 May ’11 at 14:15 | #

    Heyy,

    I just made the blue buns…substituting baking soda + lemon juice for the yeast, since we feel best avoiding yeast. These are absolutely fantastic! I have made a few other GF breads following the exact recipes but was never super impressed with the result. Thank you for finally an amazing GF bread recipe!
    Also, your photos are stunning as always. You are an inspiration! Thank you! Little Elsa, get well soon. :)
    Blessings!!!

    • Eva
      Posted 27 May ’11 at 19:30 | #

      How much baking soda and lemon juice did you use? I was just thinking about how to skip the yeast.

    • Posted 28 May ’11 at 15:44 | #

      Hey Rosie!
      I’m so glad you liked them! Thanks.
      /Luise

  10. Posted 27 May ’11 at 14:31 | #

    I do love learning about all the way to make different breads for different diets and conditions. The rolls look delicious and accompanied with the smoothie….perfect!

  11. Posted 28 May ’11 at 03:29 | #

    The bread looks delicious – nice and springy with a proper crust on it! I have to agree that many GF bread recipes seem a bit of a chore if you don’t need to eat GF, but this looks worth making just because it looks so yummy! Cheers for the heads up on the psyllium seed husks too. Always nice to find a natural GF bread improver.

  12. Tiffany
    Posted 28 May ’11 at 05:14 | #

    I love the wider mouthed flip top bottles you have. I cannot seem to find ones like that. Would you mind sharing where you got them/who makes them?

    • Posted 28 May ’11 at 15:43 | #

      Hi Tiffany.
      Thanks, I just bought them at an antique store in Stockholm. So I would recommend looking at antique markets or you can by new reproductions, I see them everywhere now.
      Good luck!
      /Luise

  13. Posted 28 May ’11 at 08:14 | #

    Your recipe sounds great. But rye does contain gluten, how could you possibly make a gluten-free rye bread?

    • Posted 28 May ’11 at 15:39 | #

      Hi Sweet Faery.
      It was not actually rye in the bread, it just looked and tasted a lot like a danish dark rye bread. Among a lot of other ingredients, I used carob instead of rye.
      /Luise

  14. Jennifer L.
    Posted 28 May ’11 at 20:15 | #

    Is there a difference in types of yeast? We can usually find packets of active dry yeast that are portioned into three segments of 7 g. For regular bread recipes, one packet is usually sufficient. Using nearly 4 packets seems like it would be a lot of yeast. We might try it with one and see how it goes. Does anyone else have experience with this?

    • Posted 28 May ’11 at 21:33 | #

      Hi Jennifer!
      Yes, there is difference in yeast. I used fresh active yeast, but dry will work too and I’m sure one will be fine. You can also use baking soda, I’m waiting for an email from a reader who made them with the correct measurement. If you make them with dry yeast, let me know how it went.
      /Luise

  15. Jennifer L.
    Posted 28 May ’11 at 23:25 | #

    I tried it with one 9 g package of active dry yeast and it seems to have worked fine.

  16. Posted 29 May ’11 at 14:12 | #

    These look and sound great! I’ve just come across your blog recently and love it. Such beautiful colours in your photographs. Lotsa love from Australia. Xx

  17. Sarah rock
    Posted 30 May ’11 at 02:32 | #

    Love your blog! Making these now… So excited to taste them :) thanks so much for making it possible for all these amazing dishes to make it to my table.

    You, your husband & daughter Rock!

  18. Anna
    Posted 31 May ’11 at 21:45 | #

    Hey you guys!

    I also tried your buns today and they taste VERY VERY VERY VERRY good (even my boyfriend thinks so, and he was a little sceptic at first because they didn’t taste like ‘normal’ bread with wheat)!!!

    I tried them with rosemary, a little oregano (since i was out of thyme ;-) ), added some (not a lot) carrot juice and i took agave-syrup instead of hone or stevia.

    Hope little Elsa is doing better now? I am a big smoothie-fan and i think they go for every mood and help a lot in case of illness.

    Take care!
    Anna

  19. Posted 2 Jun ’11 at 02:02 | #

    beautiful photos as always guys :)

  20. Lilla
    Posted 30 Jun ’11 at 20:33 | #

    i’ve been meaning to make these as they look really tasty, and i pretty much like everything that has poppy seeds sprinkled all over! did you manage to figure out the yeast substitution (lemon juice+baking soda)? i’d really like to try it without ruining this great idea. thanks!

  21. Angelie
    Posted 12 Jul ’11 at 11:37 | #

    Hej Luise, David og Elsa :)
    Jeres blog er helt fantastisk! Elsker den. Er lige nu i gang med at bage en omgang af de glutenfrie boller og må sige at det ser højst lovende ud. Tak fordi i laver sådan en fin – næsten – gluten og mælkefri vegetarblog. Har anbefalet jer til min højgravide gluten og lactose intolerante vegetarveninde ;) I må have en dejlig sommer.
    Vh Angelie :)

  22. Berit
    Posted 3 Aug ’11 at 11:34 | #

    Hi,
    I love all your receipes and am happy to have found an easy one for
    gluten free buns. I tried them today and followed all the instructions.
    I used fresh active yeast and carrot juice + water. But over 1,5 hours the oven the dough in the middle is still raw…do you have any idea what went wrong? I was so exited to make them…

    • Posted 3 Aug ’11 at 20:49 | #

      Hi Berit! Oh, that’s not fun!
      You could try to increase the temperature next, sometimes the result can vary depending on the oven.
      Good luck!
      /Luise

  23. Posted 2 Sep ’11 at 20:51 | #

    Hi guys!
    I’ve just stumbled over your beautiful beautiful (!) site yesterday and I’m already hooked! What a feast! Love the pics, the stories and also it gave me a lot to think about nutrition in general and of course my very own daily menu.
    There’s just one question that I came up with almost immediately once I started to read: if you (read: I, them, anybody) don’t suffer from celiac disease, where’s the point of bothering with a gluten free diet? I understand wholemeal and variety of ingredients/flours but why does it have to be gluten free? I’m really curious about this so I would be happy if you could share some of your insights!
    Thank your for your wonderful site!

    With love from Hamburg,
    Heike

  24. Line
    Posted 22 Sep ’11 at 12:41 | #

    Hej med jer!

    Jeg faldt over jeres blog for nogle dage siden og den har siden hen nuppet mange af mine ellers kostbare timer! Vegetarmad har helt sikkert fået et ekstra plus i bogen!

    Jeg vil gerne høre jer, om vi evt. vil ”Oversætte” opskriften her til dansk, og eventuelt komme med et fif, om hvor de forskellige lidt “specielle” ting kan købes her i danmark. (jeg bor på sjælland.). -Jeg er nemlig meget interesseret i at kunne bage disse boller til min glutenallergiske bedstemor, så ikke hun er tvunget til at spise sådan nogle ikke-særligt-lækre glutenfrie boller fra supermarkedet, når hun er på besøg.

    Jeg vil gerne TAKKE jer, for at have fundet på denne fantastiske blog. Er du vild, hvor er den bare god!

    MANGE TAK
    /line

    • Posted 22 Sep ’11 at 13:00 | #

      Hej Line!
      Tak for dine fine ord <3 Dejligt du er vild med bloggen!

      Her har du en oversættelse af ingredienserne:

      4 spsk psyllium frø "Husk" (kan købes i supermarkedet (ved bageartikler, gul/blåt brev) eller helsekosten)
      2 tsk xylitol (birkesukker) eller honning
      en knivspids salt
      25 g gær
      9 dl vand (lunken) eller halv grøntsagsjuice og halv vand
      200 g fuldkornsrismel (kan købes i supermarkedet eller helsekosten)
      200 g amaranth eller quinoa mel (kan købes i helsekosten, kan du ik finde det prøv boghvedemel, det er også glutenfrit)
      150 g blandet frø (græskar, sesam, hørfrø, solsikke)
      75 g tørret kokos
      1 tsp malet krydderi (kardemomme, kanel, timian, rosmarin eller gurkemeje)

      3 spsk valmue frø (birkes) (kan købes i supermarket)

      Håber din bedstemor kan lide bollerne!

      Happy baking!
      Kram Luise

  25. Nimi
    Posted 4 Oct ’11 at 16:36 | #

    I recently discovered your website with all these great recipes much to my delight especially since I follow a similar dietary lifestyle to yours. I was very excited about this recipe since I love nice seeded breads but I was wondering if there was a substitute to the psyllium seeds husks since that is the only thin I am having a bit of a hard time finding.

  26. Posted 12 Oct ’11 at 05:20 | #

    My son has been diagnosed with ADD, ADHD. For the last three years I have tried so many alternative therapies–I just don’t want to “drug” him–but it seems that nothing works and now we are at a “do or die” kind of point with his schooling and I have to do what I can to help him clear his brain and be able to focus and work independently and succeed in school…so I have finally given in to some mild drugs. But I recently have found that some people have success with gluten free diets. Great, we are already vegan…add another thing to his “special qualities”!! Ha, ha! He loves everything bagels in multi-grain or pumpernickel. Thanks so much for this post–I think I can make these and sub them for bagels, simply adding the “everything” in addition to poppy seeds! I really admire you all. Makes me want to move to where you are, except for those winters!

    • Posted 12 Oct ’11 at 20:47 | #

      Dear Susan!
      Thank you so much for your comment!

      I’m so sorry to hear about your son. I really hope he’ll get better soon! Seing your children like that is unbearable!

      I just wanted to share a book with you, I think it really can help you and your son!

      “What´s eating your child? -The hidden connection between food and childhood ailments: Anxiety, recurrent ear infections, stomachaches, picky eating, rashes, ADHD, and more. And what every parent can do about it.” by Kelly Dorfman.

      Good luck and please email again if you have any more questions!!!

      Hugs from (an already cold) Stockholm!
      Luise

  27. Stella
    Posted 16 Dec ’11 at 15:17 | #

    This morning I made these buns with the three different kind of spices… They are wonderful, I just can’t stop munching at them : ) mmmmm….

  28. Posted 1 Jan ’12 at 13:34 | #

    Makes me dream all those colors I wish I was in summer to bake that

  29. borja
    Posted 17 Jan ’12 at 14:27 | #

    hi lovely people!!
    tusinde tak for this wonderful website, i really appreciate it, it is so inspiring!
    but, i have a problem… since i left denmark to go home (spain) i cannot find “husk” anywhere. it doenst “exist” here, then i would like to find a substitute to make GFbread-culture available to local families. does anybody ever try anything different??
    please, any suggestion??

  30. Emilie Theil Nielsen
    Posted 17 Feb ’12 at 20:49 | #

    Hi Luise, David & Elsa,

    Thank you for all of the inspiration and recipes that work great! I made the gluten free buns, but with 9 dl of water I had to use twice the flour (i.e. 1 kg) that it said in the recipe. Apart from that I loved the recipe and I am happy that I can finally eat homemade bread again in spite of my intolerance. This is the first recipe I try.

    Keep on inspiring us:o)

    Love,
    Emilie

  31. Emilie Theil Nielsen
    Posted 17 Feb ’12 at 20:55 | #

    Ps. My buns are quite “heavy” compared to yours in the picture, but when I had added 500 gr of flour (brown rice and buckwheat) the dough had the consistency of porridge. With the 1 kg of flour it looked like a regular dough with wheat flour and I could form the buns easily without the dough sticking to my hands. I hope you can help so that I can make them perfect next time:)
    Emilie

  32. Terri
    Posted 11 Apr ’12 at 16:30 | #

    I was going to make these, but it looks like there is as much liquid as dry ingredients. Is that correct? A couple of posts made the comment that the dough was too wet. How many cups of seeds is 150 grams? Thank you, T

    • Posted 12 Apr ’12 at 13:39 | #

      Hi Terri!
      150 g is about 1 cup seeds. I bake these buns once a month to Elsa preschool. The dough do have a different consistency (more like gel) before baking than baking with gluten. Try to bake them a little longer if you think there are to wet inside.
      Happy baking :-)
      Luise

  33. Bonnie
    Posted 13 Apr ’12 at 03:57 | #

    Super congratulations on your book!! Wow, i won’t have to run back and forth between my computer and kitchen anymore : )
    I love love love this recipe! It is gluten-genius and a regular staple in our kitchen now, thank you so much. When I made this initially, I found there is a problem with the recipe translation. I had to work this out after many many batches. I live in Canada and so the commonly available yeast is ‘active dry traditional yeast’ and I’m not sure about how you are making it in europe, but the liquid volume doesn’t work out here too well…too wet. So I changed the water content to be 2 1/2 cups in total. I let it ‘gel’ for 10-15 min. I use 2 tsp yeast. I use loads of seeds like yours (about 2 1/4 cups) and use more quinoa flour than amaranth because amaranth is expensive here. I bake for 350 degrees but only for 30 min. Those are the only changes I made and Voila! Delicious and perfect every time!

  34. Dyane
    Posted 26 Apr ’12 at 16:29 | #

    Hi Luise, David and Elsa,

    I want to tell you thank you for your wonderfull recipes!!! I Make the buns and I took the dry yeast instead because it’s not available in Canada, and i did exactly what you suggested for the rest, the buns just turn fantastic !!! I wanted to share with you because a lot of people failed.
    Keep on inspiring us :))

    Diane

  35. Posted 28 Oct ’12 at 07:00 | #

    Do you freeze the bread before or after it is baked? I would like to freeze it before so I can bake it fresh later. Would that work?
    Thanks

  36. Sydney
    Posted 7 Dec ’12 at 05:25 | #

    I see this question has been posted but not answered, what could I sub for the psyllium husks?! Thanks and I can’t wait to try these out

    • Posted 8 Dec ’12 at 18:49 | #

      You could probably use a chia or flax mixture. Mix 1 tbsp chia (or ground flax seeds) seeds in 3 tbsp water and let sit for 15 minutes ,then stir.
      Happy baking
      /Luise

  37. Posted 6 Feb ’13 at 09:44 | #

    I tried the recipe, it didn t work.I put only 5 dl water and it was more like batter for cake. I mean how you can put almost 1 liter of water for 400g of flour and dont get a liquide batter.What i did wrong?

    • Posted 7 Feb ’13 at 22:21 | #

      Dear Martina, I am sorry that the recipe didn’t work for you. May I ask you if you followed the instructions and used all the right ingredients? Sometimes even a small substitution can drastically change the recipe.
      The physillium seeds should absorb a lot of the water and turn the liquid into a gel. You should also know that many of our recipes are not as flour heavy as traditional recipes. We use other ingredients that helps absorbing the liquid, for example the 150 g of seeds in this recipes. But if it is still too liquid you can always just add more flour.
      I am going to try the recipe again this weekend, to make sure that the measurements are correct.
      /Luise

  38. Posted 7 Feb ’13 at 23:56 | #

    :))) Aaah i did not use physillium-never saw them in the natural shop, i thought its not imporant.Otherwise i used same ingredients as you and more flour.
    Is there something to remplace physillium?chia?
    I will try them again, they tasted nice, just too hard and dry.
    Thank you Luise

  39. kathy
    Posted 25 May ’13 at 00:50 | #

    Just made them, they are wet inside and very flat, about the height of a thin slice of bread. Maybe I’ll try again with less water.

    • Ágnes
      Posted 3 Jun ’13 at 15:36 | #

      Hi kathy,
      try to bake them in soufflé molds (with baking sheet)! :)
      Ágnes

  40. Elisabeth
    Posted 30 Jun ’13 at 15:48 | #

    love these buns and Im
    making my second batch later today! They are perfect to keep in the freezer, warmed up in the oven they taste as good as newly baked. Since some people here has had some trouble making these Im wondering if the psyllium husk-thing can be a bit confusing? It was for me reading the recipe for the first time. Took a while before grasping that it was not psyllium seeds, but rather husk. In Sweden its often sold as “Fiber husk” and I wasn’t aware that Fiber husk is actually made from psyllium seeds. Using whole seeds I guess there will be no gel-effect and a very loose batter. Thanks for sharing this recipe!

  41. Posted 14 Jul ’13 at 02:02 | #

    Heya i am for the first time here. I found this board and I in finding It truly helpful & it helped me out a lot. I am hoping to offer one thing back and aid others like you helped me.

  42. Shreya
    Posted 15 Aug ’13 at 18:03 | #

    Hi Luise and David,
    I have been following your website for quite some time now and absolutely love it! :D
    I have never baked a bread before, hence I would like to start with a small batch. So if I want to make dough for 6 buns, shall I just half all the ingredients? Please let me know. Thanks :)

  43. Juniper
    Posted 2 Nov ’13 at 05:06 | #

    Hi! I was so excited to make these. I have celiac disease and was looking for an easy bread recipe, but the inside never cooked. It was completely gooey and raw. What do you think I did wrong?

  44. Jenny
    Posted 10 Jul ’14 at 12:02 | #

    This is such an inspired recipe. I’ve made two batches now, following the recipe as it’s written, with the exception of using 7 g (1 sachet) dried yeast instead of fresh. For the first batch I used cardamom, and for the second batch turmeric and carrot juice (replacing 1.5 cups water). Like you said, they freeze brilliantly. They’re also wonderfully versatile: I’ve had them with goat cheese & tomato, labneh & raw beetroot hommus, butter and honey, topped with pesto to accompany soup, with butter to serve with baked eggs. And, it just has to be said … with all that psyllium husk they also keep you regular. :-)

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