30-MINUTE GLUTEN-FREE NO-YEAST SEEDED BUNS
on Mar 10, 2025
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Finally, a gluten-free, yeast-free seeded bun recipe that is easy enough to make any time of day! Homemade bread is less than 30 minutes away thanks to this simple recipe.
The gluten-free aisle in the grocery store has seen an upgrade, but still finding a decent option is hard to come by.
Many brands are filled with unnecessary seed oils and additives which I try to avoid.
So what’s a food content creator to do? Come up with my own recipe of course! The answer to all my (and now yours!) bread woes are these Easy 30 Minute Gluten-Free No-Yeast Seeded Buns.
Like all of my recipes, I wanted these to be easy to make, so much so that you wouldn’t even break a sweat if you wanted to whip them up in the morning to use them as a breakfast sandwich.
These buns have the right structure to support your weighty fillings without being too dense.
The addition of oats and flax meal gives them a nice nutty taste, while everything but the bagel seasoning topper adds the salty bite we all know and love.
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Made in one bowl in under 30 minutes with staple pantry baking ingredients, these buns NEED to be on your must-bake-now list! Enjoy!
Ingredients for Gluten-Free, No-Yeast Seeded Buns
If the thought of baking intimidates you, just look at the ingredients below. There’s nothing out of the ordinary about these pantry staples! Give it a try and I promise you’ll be very pleased with yourself! Here’s everything you’ll need.
- Eggs: In baking, eggs provide structure and act as a key binding agent. See the FAQs below about an egg replacement.
- Dairy-Free Yogurt: I’ve tried this recipe with both @culinayogurt and @cocojune_organic! If you aren’t dairy-free, Greek yogurt will also work well.
- Honey: A bit of natural sweetness pairs well with the nuttiness of the flax.
Pin this recipe for later!
Pin It- Flax Meal: Ground flax seeds add texture (and fiber) to seeded bread. They are full of omega-3 fatty acids which is great for the skin — an added bonus!
- Flour: I’ve tested this recipe with almond flour, paleo flour, or gluten-free flour blends and they’ve all turned out well!
- Gluten-Free Quick Oats: Make sure to pick quick oats as opposed to rolled or steel-cut oats. It makes for a smoother, finer texture. See the FAQs below about a substitute.
- Baking Powder & Baking Soda: You’ll need both of these leavening agents to give the buns their rise.
- Salt: A must in all baking.
- Everything But the Bagel Seasoning: A fave seasoning of mine! A sprinkle on top of the buns adds a nice salty crunch.
- Avocado Oil: A spray of oil ensures the buns don’t stick to the parchment-lined baking sheet. In my book, double assurance is always needed when baking!
How to Make Gluten-Free Seeded Bread
First, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a large mixing bowl, add the eggs, yogurt, and honey and whisk to combine.
Add the flax meal, flour, oats, baking powder, baking soda, and salt. Stir until thoroughly combined.
Divide the dough into 7 buns and place on the prepared baking sheet.
The dough will be quite sticky! I find it easiest to oil my hands slightly before rolling into balls. Flatten the buns to about 1-inch thickness and add to the parchment-lined baking sheet.
Sprinkle the prepared buns with everything but the bagel seasoning.
Bake in the preheated oven for 18 to 20 minutes. Remove from the oven and allow to cool completely before slicing. Enjoy!
Tips and FAQ for Gluten-Free Buns
I have not. If you do try a substitute — such as a flax egg — let me know. I don’t think they’ll rise as much, but they could be just as good!
I haven’t tried substituting gluten-free quick oats for another type of flour, but more almond flour may work. Let me know if you give it a try and how it turns out!
While these are best enjoyed fresh, you can also freeze them. I suggest baking them and slicing each bun in half. Then, to keep them super fresh, add a piece of parchment paper between the top and bottom halves. Add the buns to a freezer-safe storage bag and freeze them for up to three months. When ready to defrost, you can toast them frozen or let them sit out and thaw before toasting.
Use These Buns For:
- Chicken Bacon Green Goddess Ranch Wraps
- Curry Chicken Salad
- Slow Cooker Pulled Chicken Sandwich with Cabbage Slaw
- Miso Tuna Salad Handrolls
- No Mayo Spicy Tuna Salad
EASY 30-MINUTE GLUTEN-FREE NO-YEAST SEEDED BUNS
Ingredients
- 4 eggs
- ⅔ cup dairy-free yogurt
- 2 tablespoons honey
- 1 ½ cups flax meal (ground flax seeds)
- 1 cup almond flour, paleo flour blend, or gluten-free flour blend
- ⅔ cups gluten-free quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- Everything But the Bagel seasoning (to sprinkle on top)
- Avocado oil (to grease the parchment and your hands)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- To a large mixing bowl, add the eggs, yogurt, and honey and whisk to combine. Add the flax meal, flour, oats, baking powder, baking soda, and salt. Stir until thoroughly combined.
- Divide the dough (it will be quite wet and sticky) into 7 buns and place on the prepared baking sheet. Because the dough is sticky, I find it easiest to oil my hands slightly before rolling into balls. Flatten the buns to about 1-inch thickness.
- Sprinkle the buns with everything but the bagel seasoning.
- Bake in the preheated oven for 18 to 20 minutes.
- Remove from the oven and allow to cool completely before slicing. Enjoy!
