This is one of the most popular recipes from our cook alongs.  Finally, a seeded bap recipe that works!! This is a lovely soft roll, easy to make and perfect for lunches or as an accompaniment to soups. They can also be frozen so you can make up a big batch and keep them in the freezer for up to 3 months.  Using Psyllium husks is a great way to help bind the mixture as well as adding plenty of fibre to this recipe. Watch our You Tube video to show how to make these

Gluten Free Bread Rolls

Difficulty – Medium

Time – 20 minutes preparation plus proving time, 30 minutes cooking

Makes 6 rolls

What’s good about it?

Many gluten free rolls and breads are low in fibre – adding seeds and psyllium husks is a great way to improve the nutrition of these rolls and increase soluble fibre.



  1. Place the yeast in the warm water with the sugar and leave for 5 minutes to froth slightly.
  2. Place the flour in a food processor with the xanthum gum, baking powder, bicarbonate of soda and pysllium husks and mix well.
  3. Mix all the wet ingredients together then add with the yeast mixture to the food processor. Beat well to form a moist slightly sticky dough. Stir in the seeds if using.
  4. Place the dough in a lightly greased bowl, cover with cling and leave for 1 hour to rise.
  5. Divide the mixture into 6 or 8 pieces. Shape into rolls and place on a lightly greased baking tray.
  6. Leave for 30 minutes to rise.
  7. Preheat the oven to 200C, Gas mark 6.   Brush the rolls with beaten egg or almond milk then sprinkle with seeds if wished.
  8. Bake in the oven for 20-30 minutes until golden brown and cooked through.
  9. Allow to cool on a baking tray.


Did You Know?

You could try to make these vegan by replacing the eggs with a little apple puree – this will make them slightly sweeter. Instead of the seeds for a fruit roll use raisins in the recipe.

Makes 6-8 rolls


120ml water (luke warm)

2 x 7g sachets of fast action dried yeast

1tbsp caster sugar

1tsp xanthum gum

2tsp baking powder

1tsp bicarbonate of soda

20g ground psyllium husks

430g Gluten Free Bread flour (I use Doves Farm)

250ml almond milk or other dairy free milk

2 eggs

3tbsp olive oil

1tsp lemon juice

30-50g mixed seeds (depending on how seedy you like them)

2tbsp sesame seeds for topping (optional)

Almond milk or beaten egg for glazing