Abby’s Gluten-free Seeded Bread Rolls

Abby’s Gluten-free Seeded Bread Rolls

Gluten-free bread has gained a bit of a reputation for being crumbly and tasteless.

Because of this, many gluten-free home bakers have taken matters into their own hands and created their own delicious recipes.

Step forward Reg. Nutritionist Abby Foreman and her gluten-free seeded bread rolls!

As a Coeliac, Abby knows only too well the pitfalls of gluten-free breads. In the quest for better breads, she’s created these seeded bread rolls packed with fibre, vitamins, and minerals. They can even be batch cooked and frozen. Simply reheat in a warm oven – perfect for when you really need a bread bun with your lunchtime soup!


1 cup quinoa flakes

1 cup buckwheat flour

1 1/2 cup pumpkin seeds

1/2 cup sunflower seeds

3 tbsp psyllium husks – this is the vital ingredient for making the dough sticky and held together

2 tbsp mixed herbs

2 tbsp whole chia seeds

2 tbsp whole flax seeds

2 tbsp salt

600ml fresh water


Put the quinoa flakes and 1 cup of the pumpkin seeds in a food processed. Blend into a fine flour. Place all the dry ingredients into a bowl with the flour and combine well. Stir in the water, and mix everything together well. Let the mixture sit for an hour to absorb the water.

Preheat the oven to 180 c fan and line a baking tray (or two) with some greaseproof paper. Take a fist full of the dough and shape into a bread roll before placing it on the baking tray.

Bake the rolls for around 45 minutes until golden and crispy on the outside.

The rolls are best eaten when warm. You can store in an airtight container in the fridge for a few days, or in the freezer for a couple of months. Simply place the roll in the oven to heat through.

For more recipes from Abby and to find out about her 1-1 consultation services and online packages go to

Flaxseed Flatbread

gluten free, vegan, dairy free

2 cups ground flax seeds

1 tablespoon baking powder

1 teaspoon salt

1-2 tablespoons Agave syrup (or Xylitol sugar alternative)

5 beaten eggs (or Egg Replacer or 50ml soya milk if avoiding eggs)

½ cup water

1/3 cup olive oil

Preheat oven to 200*C, prepare a 10” X 15” baking pan with oiled greaseproof paper.

Mix the dry ingredients together well.  Add wet ingredients and mix thoroughly.  Let it set for 2-3 minutes to thicken slightly then pour into the pan.  Bread will rise slightly in the centre so spread out more towards the sides to allow for this.  Bake for 20mins until it springs back when you touch the top and/or is visibly browning.  Allow to cool then cut into slices.