Whole Grain Gluten-Free Bread Rolls

Whole Grain Gluten Free Bread Rolls

Good morning my lovelies! Since the past two recipes I have shared has simply been updates of some of my previous ones, I am incredibly excited to be sharing a brand new recipe with you all.


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.


Whole Grain Gluten Free Bread Rolls


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.


Whole Grain Gluten Free Bread Rolls


UPDATE: I’ve finally been brought aware that there was a typo in the recipe in terms of the amount of water! I have fixed it now and apologise profoundly for any confusion this has led to!


Whole Grain Gluten-Free Bread Rolls

makes 20-25 rolls


  • 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.


Whole Grain Gluten Free Bread Rolls


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.


Whole Grain Gluten Free Bread Rolls


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.


Whole Grain Gluten Free Bread Rolls


On a completely different note, I finally got my mac and camera back after they had to be sent off to be repaired! This means I will be able to start posting more frequently again, so stay tuned for that.




  1. Sonja says

    Well I tried the bread recipe tonight. Doubled it for my guests. It was really liquid. I added way more flour.. Never got to the knead it stage. Turned some of them into muffin tins. Should the water have been added slowly as needed? What are the possibilities

    • kristen says

      I’m the one who’s comment is above yours. I started out adding just three cups of water, then continuted to add until I got the right “dough” consistency. I only ended up using 3 1/2 – 3 3/4 cups of water, not 5. I also proofed the yeast in a little warm water with a 1/4 tsp sugar, but other than that, followed the recipe exactly. I did add just a little flour when it came time to knead the dough. The dough is a little sticky, but not liquidy. Mine looked just like the it is pictured in the recipe and I was able to form nicely shaped buns. Hope that helps a little.

  2. Tordis says

    Oh Solveig, could you pleeeeeeeaaase try gluten free vegan skoleboller for me? You know, the buns with the vanilla pudding? i never found them outside of Bergen, but I guess you still know which ones I mean. I’m in desperate need!(but that of course still can wait until after your exams ;)
    I wish you all the best for your exams!

  3. Carrol says

    I follow the Forks Over Knives lifestyle that is plant based, whole foods based, and have been doing so since April of last year. I do so because of all the cancer and heart disease in my family history. I recently found out that I have a gluten sensitivity and have been weening myself off the bread. I live in Indiana, USA where I’m also trying to eat as organically as possible.That is hard on the bank account here to get fresh fruit and veggies, but I try. I have several heath food stores in the area, but I’ve never heard of psyllium seed husk powder. Is it similar to Arrow Root?

    I’ve read through several of the comments about the water difficulty and I was wondering if the difference in latitude and longitude as well as altitude makes a difference. All our recipes here make a point to note difference in high altitude baking.

    Thank you that most of your measurements on in cups and spoons. I had to Google the temp difference, but that was easily enough changed. Your site will be a permanent fixture in my bookmarks and a first search for a new recipe. Well done.

      • Carrol says

        Indy has two Whole Foods markets. We’re getting a Terre Foods co-op next year in Terre Haute, which is very close. Kroger here in my town said they will order it, but I must provide a UPC number. So, I’m going to research that next! Thanks again!

  4. Julie says

    Dear Solveig,
    I am still trying to figure out which kind of lifestyle is right for me.
    I am a vegetarian but I really want to become a vegan. I just fear that I will end op eating too much starch to feel full and then end up gaining weigt insteed of losing the last 2 kilo.
    Do you want to make a post about your daily eating habits and how to eat vegan without feeling hungry?
    It would really help a lot. :)

    • Bård Kjelling says

      Hello Julie,
      I have an important message for you! :) Starch is not your enemy, but has been the main constituent of the human diet in history as long as we know. If you want more information about a diet with lots of starch, check out the webiste drmcdougall.com. A lot of free information with the scientific references to back it up. The diet is very easy. It is starch-based with the addition of fruits and vegetables.

      Potatoes are a great example of a healthy starch. It will provide all nutrients you need (except B12), and because it doesn’t have much calories per pound will fill you up without too many calories, unlike sugar-laden or fatty foods tend to do. Solveig wrote a great article about potatoes here: http://www.gluten-free-vegan-girl.com/category/real-superfoods

  5. Drew says

    hello I was just curious I tried the recipe at home and I couldn’t quite get my dough to rise much and it kind of stayed sticky the whole time even upon adding flour. I wasn’t sure if i didnt mix the water and the husk powder enough or what but if you have any suggestions I’m all ears.

  6. Patti says

    I just made this recipe again for a second time. After proofing the yeast in 1/2 cup warm water with just a sprinkle of organic sugar, I added it to four more cups of water. I mix the remaining dry ingredients together, and then poured the water/yeast mixture into it. I used a wooden spoon to mix it altogether pretty quickly, and let rise for one hour. I just used a 1/4cup ice cream scoop to scoop the dough onto the parchment paper, and I’ll let it rise for another few minutes. I got exactly 20 rolls. Can’t wait to eat them again. I made them for Thanksgiving and sent some of them home with my friends, much to my regret later! They are quite delicious. Thank You for this recipe

  7. Alysha says

    Great Blog! Just wondering if there is a substitute for yeast? I have a food sensitivity to bakers and brewers yeast

  8. Agnes says

    Now I got the X-Factor in gluten-free bread! It works perfectly with psylium seed husk! Even though I added a little bit less psyllium (because it’s quite expensive where i live) and definitely less water (because so many cups of water… were too many for my dough), it turned out really good. I am not gluten-free, but I try avoiding gluten, and, seriously, isn’t buckwheat-brown rice flour bread healthier than the white thing one can find in the shops? And most important thing Solveig, these rolls are ELASTIC, and my previous gluten-free breads definitely weren’t :D

  9. says

    Just wanted ro say even a non-vegan can really appreciate your awesome recipes. I can’t tolerate the texture of too much bread since my gastric bypass 14 years ago – a few bites here and there- but my husband went GF and sugar free over a year ago (me too on the sugar). The cost of a loaf of GF bread was so ridiculous that I bought a breadmaker at a garage sale (not sure what you call it there – it’s a carboot sale in Engaand) for $5 and have made my own since then from GF bread mix. He only goes through a loaf or so a week, so it’s not bad. But I wanted to make him rolls for hamburgers, or just as a change of pace. I will definitely try this out. I love to cook and I am a basic baker an willing to try anything! Thanks again for the wonderful service you offer to people!

  10. anna says

    Hey! Your recipes are just awesome! I am so happy I found your blog!
    But I cannot find pysyllium powder..and I really tried hard to find it here :-) But they don’t even know it :-)
    Do you know any substitute?
    Thank you so much! I would really love to make these!

  11. christine says

    hi, im just wondering, what kind of flour are you referring in the step 3? where you have to gradually add more flour if the dough becomes too sticky. is it the rice flour or buckwheat? this is my first time trying to bake knead bread and excited too because its GF! :D

  12. says

    I just made them. Mmmmmm!!! :-)
    I did have to add quite some extra flour and psyllium, maybe it has to do with using sticky rice flour instead of brown rice flour and using psyllium husks instead of powder. I did forget to add extra yeast and it came out fine.
    It was also a sticky dough at the end, which made them flat-ish on the tray whick is great bcause I like to eat sandwiches with little bread and loads of veggies :-) I made them sandwich size. Will be going to a friend that lives on bread and cheese so this will save me this time (I had to survive on eggs the other time, no shops around and I didn’t have time to go to the shop here…). Will take lettuce and ajvar (bell pepper spread, Balkan/Turkish delight, availabl in ethnic shops, I highly recommend) to complete it. I have been trying to find a decent bread for ages. You are really a baking genius!

    Thanks a lot and greetings from Belgium

    • Lyonrose says

      Thanks for this ;) i have tried with 5 cups and did not work out. I like the recipe though so I wanted to try again. You saved a lot of my time trying ;)

  13. says

    I made a teeny (single serving) batch of these into pancakes. I also made a single roll. Both times, I just stirred all ingredients except psyllium together, to allow yeast to dissolve, then added psyllium last little by little to get the right consistency. I only rose once, about an hour, and never kneaded. Turned out great! My partner gobbled them up.
    1/2c plus 2T water
    3T sprouted brown rice flour
    3T sprouted buckwheat flour
    1 1/2t psyllium husk (This is half what the original recipe calls for. I used whole husks, not powder)
    3/4t yeast
    1/8t salt
    Thanks so much for the inspiration and boldness to guve this a go, Gluten-Free-Vegan! :)

  14. Lyonrose says

    Yes!! It worked. 3 cups of water is what it takes! I have used gluten free brown bread flour blend – 3 cups. It is delicious. Looks amazing as well and really healthy. I don’t really eat bread as it feels heavy but these ones should get a reward. Being vegan celiac could have been much more challenging if I didn’t find your website. Love it, thanks so much. ;))

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!