Flourless Gluten-Free Buns

These no-flour buns are made with just a handful of pantry staples, no rising time required. The result? A fibre-rich roll with a golden crust and soft, chewy middle—perfect for sandwiches, soups or toast toppings.

Easy Flourless Gluten-Free Buns with Chia, Flax & Psyllium

Ingredients

• 2 cups ground Tony Ferguson Flaxseed
• ⅓ cup ground Tony Ferguson Chia Seeds
• ½ cup Tony Ferguson Psyllium Husk
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¾ cups hot water (not boiling)
• Mixed seeds (for rolling)

Directions

1. Preheat your oven to 180°C.
2. In a mixing bowl, whisk together flaxseed, chia, psyllium, baking powder, and salt.
3. Add hot water and stir quickly until a thick dough forms.
4. Wet your hands and shape the dough into round buns. Roll in seeds.
5. Place on a baking sheet and bake for 40–45 minutes, until golden and the base sounds hollow when tapped.
6. Cool completely on a wire rack before slicing.

Serving Tip: These buns are delicious warm, sliced and topped with smashed avo, a poached egg, or even almond butter and banana for a sweet twist. They also make a great base for burger patties or veggie sammies!

Whether you’re gluten-free, low-carb, or just looking to switch up your bread routine, these flourless buns are a no-fuss solution. Store extras in the freezer and toast as needed—your gut and taste buds will thank you.