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.




      • says

        There is enough sugar/starch in most flours that you don’t need to add any. The sugar used by most of our grandmothers in baking bread is used to “proof” the yeast. When yeast came in wax paper envelopes, it would frequently go bad before use. Proofing the yeast lets you know it’s good to go. I proof it when it’s my last bit of expensive flours, but typically we don’t need a proof with the modern drying and packaging methods.
        Yes, I’m about a year late in commenting, but I just found your amazing blog and can’t wait to dry this out! Thanks!

      • Jenna says

        I made them and they turned out bad :( I was so disappointed because I’ve made several of your other recipes and they were great. This one needs some work though. 8 tablespoons of psyllium is far too much and it turned my dough into glue.

  1. Jaël says

    Great! Thank you so much for this recipe. Finally a GF and healthy vegan bread which doesn’t contain so much fat or sugar! Finally bread is back! I really missed it. For healthy sandwiches or toast :) You don’t believe how happy I am! :P
    I have made bread with coconut flour before (as well with psyllium seed husks) but they didn’t turn out great :/

    According to this: What’s your opinion about coconut

    Thanks so much again!! <3 <3

    • says

      I am so glad to hear you are going to try this out! I hope you enjoy it and be sure to let me know how it goes.

      I look at coconut flour kind of like I would almond flour. It seems to be quite dense and high in fat, but I do think it a healthy flour. The only reason I do it have any recipes using it is because it is ridiculously expensive up here ;)

  2. Laura says

    I h ave been looking for a great tasting gluten-free, vegan bread recipe! I’m very excited to try this. I have a little food sensitivity to yeast, but perhaps I can try adding less or even none. Thanks for the great pics too!

  3. Gunnar says

    Thank you for another great recipe! :-) I wonder if you know how using gram, oat or quinoa flour would turn out? I normally do not keep brown rice flour, but might need to try it out :-) Hopefully not too expensive here in Norway..? Or iHerb is always an option…

    • says

      I can definitely say that using oat flour would not work! Quinoa might be worth a shot though. Brown rice flour is incredibly inexpensive here in Norway too. They usually have it in the gluten-free section of any well-stocked supermarket (like Centra/Ultra/Kiwi). Ordering from iHerb will cost a lot more..

      Hopefully you find a way to make it work and I hope you enjoy it!

  4. Mariell says

    Great recipe! Only changed it a little bit by adding the yeast first with salt and 1/4 ts cane sugar, and then the psyllium husk. Added the flour quickly ( I used jyttemel instead of rice and buckwheat flour), and must say the dough was easy to work with, although somewhat strange. The end result was really good, best glutenfree bread I have made! Thank you! :)

  5. says

    Thanks for the recipe! I have been on a lookout for a gluten-free bread recipe (sugar-free and oil-free too) , but the ones I’ve come across always have long complicated ingredient list. Love how your recipe is so simple, and the breads look amazing! I’m gonna have to try this real soon!

  6. bb says

    soo many good recipes!! I decided to get a cuisinart food processor from amazon, but it came with US electricity… of course! so i had to buy a transformator to make it work here in Norway, but it still doesnt work. huh! im so disappointed! But i see that you Solveig is using the same food processor and you live here in Norway, so i wonder how you make it. do you use a transformator? (thats the name in Norwegian, i dont know the name in english), or did you get one that has european electricity?
    hope to get some advice from you! thanks!
    looking forward to be inspired by your recipes!!

    • says

      Oh I am so sorry to hear that didn’t work out! Both my Vitamix and Cuisinart have a US cable but I just used an adapter I had at home. Both my parents travel a lot so we have plenty of them. My experience so far is that everything has worked perfectly.. I had one instance where I used the vitamix on too high and it cut the electricity, but that was simply a fault on my part for not paying attention.

      Hopefully you find a way to make it work out! The food processor needs a lot of power, so maybe you have too many appliances running at once? If all else fails, perhaps you should return it and buy a Kitchen Aid or Magimix in a retail store here in Norway instead. At least then you will know for sure that everything works here!

  7. says

    Oh wow – I love how this uses so few ingredients. I also tend not to eat a lot of bread, but I do like it sometimes. I have tried making my own and it never turns out. So I buy store bought every once in awhile and it has ingredients I don’t normally eat and it doesn’t even taste that great. BUT this sounds great! I’m excited to try it out =)

  8. Kate says

    My brother really like pretzels. It would be cool if you had or knew of a healthy recipe for them. I know there’s a lot of salt but at least it would be better than him using white flour, egg and whatever else is usually it pretzel. Also when I say pretzels I mean the pastries not th same crunchy snacks. Thank you soooo much :)

  9. zuzu says

    Hi Solveig, thank you for a great recipe! I made several mistakes while baking this bread but it still turned out very tasty :D Can’t wait to try it again (without the mistakes of course!). Keep recipes like this coming please :) Zuzu

  10. Stine Haarløv says

    Finally a gluten free bread without 2938483 strange ingredients! Do you think I can replace the buckwheat flour with corn flour though ?
    All the best,

    • says

      Hi there Stine!

      Sorry for such an incredibly late response. You’ve probably already found a solution by now, but I figured I might as well answer it in case anyone else was wondering about the same. From my experience, substituting buckwheat flour with corn flour would not turn out well! You might be able to use additional rice flour, but I would then recommend using half and half of brown and white ;)

  11. Julie says

    wonderful, just the recipe I needed to start baking on a gluten free style! This looks easy and very yummy. Thanks!

  12. says

    Hi Solveig – thanks for this recipe – your bread rolls look amazing:) I love finding new GF bread recipes, they are the hardest ones to get right for me!

  13. Kellie says

    Hi, Im having alot of trouble getting psyllium seed husk powder here in Australia, would i get the same result if i used the psyllium seed husk?

  14. says

    I honestly feel like I have hit a gluten-free, vegan gold mine since finding your blog :-) I love all of your recipes! They’re simple, delicious, and made with ingredients that are easily found. I’m a new vegan (for ethical reasons) and also experimenting with gluten-free foods and it’s been so helpful to have a blog like this to refer to. Thanks so much for sharing your knowledge and experiences.

  15. elizabeth says

    I completely agree with someone up there that asked for a day in the life post. I would love to see what you eat daily, like… go through the day of what you eat for breakfast, lunch, dinner, snacks, drinks?

  16. Em says

    Hi! This is a lovely looking recipe but just had a question about the quantity of psyllium. I’ve never seen a recipe use so much – is it really 8 tablespoons?

    I did try it myself – the outside was crispy and delicious but the inside a little bit too soft (sounds strange for gf bread but a very unusual texture). It was a runny batter even though I used the same ingredients and double checked all quantities. I added more flour until it looked like your picture but wanted to check if there is anything else that could have gone wrong.

    Thanks for a lovely site and innovative recipe

    • says

      Perhaps it’s the particular brand of psyllium I used that caused so much of the water to be absorbed. I made it several times according to this recipe, and everything seems to work out fine for me! If you do decide to lower the amount of psyllium, you will definitely have to increase the amount of flour. If the insides was too soft, you might want to try increasing the baking time accordingly!

      Sorry I couldn’t be of any more help, hopefully it all worked out anyways. Best wishes.

  17. says

    I made these and they are fantastic! Except i had to use a heck of a lot more flour than the 3 cups you listed. My guess was that its because i used a random mix of flours. But thank you so much- a light, healthy bread that puts an end to my previous dense loaves! xx

  18. Jessica says

    This recipe definitely needs more than 3 cups of flour. In the middle of it now – will let you know how it goes!

  19. Hanna says

    I made these and they were amazing, thanks so much for the recipe! The texture is great, which is tricky when making gluten free bread! The only thing was that I had to use a lot more flour than what it said, I was first worried that I converted the cups of water to dl wrong, and that way had too much water, but when I googled it, 5 cups should be 11,8 dl. It worked out great when adding a lot more flour, but I didn’t think of adding more salt as I added more flour which I would have needed to. Did I do something wrong or is it really 11,8 dl water to only 7 dl of flour?

    • says

      I’ve been forced to take some time off to focus on my school work. My final exams are coming up in less than a month so my schedule is pretty full up until that! I am however hoping to get back into posting new recipes when those are finished ;)

  20. Ninnie says

    I’ve been a “silent follower” for a while, but really I can’t go on any longer. Solveig, you’re a complete genius. Just the fact that you share all these (perfect) recipes is so wonderful that one can burst out singing from happiness. A big thank you from me.

    • says

      Thank you so much for the lovely comment! I am so happy to hear you find my blog and recipes to your liking. Hopefully I will get back to posting new recipes regularly again very soon! Best wishes to you.

  21. Renee says

    So, I love love love your blog. I want to start a food blog of my own, actually. What host and theme did you use? Any tips you have for starting a beautiful, successful blog would be greatly appreciated. :D Thanks for all your work!

    • says

      I am so happy to hear you like my blog! I would highly recommend you start with a free blog on WordPress.com. They have plenty of beautiful and easy customizable themes, and it’s the perfect place to start. Best wishes on starting up a blog of your own. Be sure to leave me the address, I would love to check it out! ;)

    • says

      I cannot vouch for the result myself, perhaps someone else have tried it and can share their results doing so. I have to say that I do think this recipe would not make an ideal sandwich bread, due to not having a firm enough crust! I am working on making a separate recipe for that, but it has shown to be quite tricky to make!

  22. Trine says

    I made these yesterday and they are great! I did however reduce the amount of water in the recipe. I have also
    made the hearty vegan lentil soup and it has become a favorite of both my husband, and me. Delicious!!! The
    secret ingredient brownies are the best! We didn’t taste any cauliflower in them at all. You truly are talented!
    Good luck with your studies!

  23. kristen says

    I made these a couple of days ago. I decreased the water to about 3 1/2 – 3 3/4 cup and it was perfect. These are amazing gluten free buns with great, whole food ingredients. We LOVED them, I love the texture too. They kind of remind me of an english muffin. They are SO good!! Also made the seedy crackers and they’re a HUGE hit in my house as well! Thanks so much for all your great, whole food, plant based recipes. I only came across your site about a week ago, and it’s become one of my go to’s for recipes. Love it!!

  24. 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.

  25. 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!

  26. 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!

  27. 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

  28. 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.

  29. 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

  30. Alysha says

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

  31. 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

  32. 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!

  33. 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!

  34. 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

  35. 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 ;)

  36. 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! :)

  37. 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. ;))

  38. shoba says

    my hubby is on a low-no-grain diet with both of us intolerant to psyllium husk :D i tried the above recipe substituting brown rice flour with almond-cashew nut powder and coconut powder. i didnt make bread rolls, but i ended up with two loaves of bread with a nice crust. the notes i made were:enough water to soak dry yeast, then add 6T coconut powder instead of 8T psyllium husk. adding lukewarm water enough to cover the mixture. then add 1/2C by 1/2C each buckwheat, nut powder and coconut powder, lukewarm water. and salt. till you get to that stage where solveig directs us to knead. the rest of it is the same. i went for all 3C of water so the batter was really watery. i have loaves of bread instead of rolls of bread :D, equally happy! next attempt will definitely be with less water.thank you for all that you do solveig, Blessings Be!

  39. says

    These are AMAZING and I am so grateful for this recipe. Thank you! I tried them yesterday. For those wanting to do these without yeast, I used my sourdough starter (which is usually fed with brown rice, so gluten free). I used 2.5 cups of water and half a cup of starter to make up the 3 cups of liquid in total. I also halved the amount of psyllium husks, using 3 Tbs. This was ample. They did not rise much (my starter was probably not quite active enough, though if I’d left them overnight they may have), yet when cooked remained spongy and aerated! I was overjoyed–any gluten free sourdough I have made so far needs to be a cake batter consistency before cooked if it’s not to turn out like a door stop, but it seems that this amount of psyllium makes all the difference. My 3 year old ate these with relish. I’ll use and reuse this recipe. Thanks so much again! Love Sarah (Australia).

  40. sam says

    Interesting blog you have there. Only thing I wanted to comment on was about mixing psyllium with water. Don’t just drop the psyllium powder into the water, it won’t make a smooth texture like it should. It’ll clump into an uneven mess. Psyllium should always be sieved first and preferably mixed together with the other flours before sieving. The psyllium is what ties the water into the dough, so each psyllium fiber particle should be as evenly spaced in the dough as possible and then an optimal amount of water particles would be retained, making the bread stay moist longer. You can mix it by hand if the dough is small like in this recipe and you’re not looking for absolute perfection. Using a good mixer for maybe 2 minutes for a dough of this size will make it smoother and you can notice the difference 24-48 hours after the bread has come out of the oven. I usually bake only enough GF bread that I can eat it fairly quickly before they dry up.

    I’m a baker by profession and have baked gluten-free breads for a living, and this technique is what gave the highest quality product in psyllium-based breads that I have seen.

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!