Whole Grain Gluten-free Bread Rolls

Whole Grain Gluten-free Bread Rolls

I have long tried to make the perfect gluten-free vegan bread that was 100% whole grain. It has definitely been the greatest challenge I have faced in the kitchen so far. It seemed I could never get it to rise properly without adding in a rather high amount of refined starches. My focaccia recipe for example calls for 1/3 cornstarch, making it a bit too processed for me to eat on a daily basis. On special occasions I really do not mind the starch at all, especially considering the fact that I very rarely eat bread.

The rest of my family is however not quite as ok with the lack of bread as I am. So after numerous tries I discovered an ingredient which ended this bad baking streak.

The answer to my plight was psyllium seed husk powder. About a year or so ago, one of my older sisters went through a gluten-free baking period and therefore bought a ton of weird products from the health food store near us. She did not last too long and the items were long forgotten until I went into our pantry and searched through it. That was where I found the psyllium seed husk powder I decided to give it a shot to see if it would make things easier.

It absolutely did. Now that I have tried baking with this, I will never go back. I sense a lot of awesome bread recipes are coming soon! If you are wondering about where you can find it, look around in a health food store near you. Another option is to buy it online from stores like iHerb or Amazon.


  • 3 cups lukewarm water
  • 1 1/2 cup rice flour
  • 1 1/2 cup buckwheat flour
  • 8 tbsp psyllium seed husk powder
  • 2 tbsp dry yeast
  • 1 tsp salt


  1. Place the fiberhusk and water in a large mixing bowl and stir, before adding in the salt and yeast as well. Lastly, add in the flours while stirring thoroughly.
  2. Using your hands, start to knead the dough for a minute or two. If necessary add more water until the dough looks like pictured below. Cover with a kitchen towel and allow for it to rise for 30 minutes.
  3. Once the 30 minutes are up, knead the dough for a few minutes again. If you find the mixture a bit too sticky, start to gradually add in more flour until it holds together nicely.
  4. Form about 20 bread rolls and place it on a baking tray lined with parchment (I was out of baking sheets and had to use a baking pan instead, which is what you see in the pictures). Let this rise for another 30 minutes. Brush a little bit of water on top of the buns before placing it in a pre-heated oven at 200 degrees Celsius. Bake for 30-40 minutes, or until they have a nice golden crust. It is paramount that you let them cool on a wire rack before serving! Otherwise the texture will be a bit odd. It tastes best within the first two days, but it will keep for at least 4. You can also choose to freeze them if you wish. If so, simply put them in the oven for 5-10 minutes before you serve them.



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