There are several reasons to avoid gluten: personal beliefs, intolerances (or celiac disease, though it's quite rare), skin reactions, adherence to a therapeutic protocol, or simply enjoying a variety of grains and pseudo-grains.

I tested this recipe three times before writing it down. The first time, I followed the original method: 80% nut flour, 20% alternative flour, and whole eggs + egg whites. The buns turned out soft and airy. The second time, I adjusted the ratio: 50% nut flour (coconut, almond), 50% other gluten-free flour (I had amaranth, banana, and buckwheat flours available; I chose amaranth). I also replaced egg whites with a whole egg for simplicity. The buns became slightly denser but just as delicious.

The core principle remains: this is the fastest gluten-free bread recipe I know. Keto- and paleo-friendly.

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Chickpea & Nut Flour Buns

• 50 g almond (or any nut) flour
• 50 g chickpea flour
• 2 eggs
• 1 tbsp. psyllium husk
• 1/2 tsp. baking powder
• salt
• a pinch of turmeric
• a sprinkle of sesame seeds (optional)
• 3 tbsp. coconut oil
• 4-7 tbsp. water

Mix all the ingredients together with softened (room temperature) coconut oil. Spoon the dough into silicone or paper muffin molds and bake for 25 minutes at 180°C. Super easy!

Important: Psyllium cannot be substituted.

Important: It’s better to use butter or ghee instead of coconut oil; otherwise, the buns will have a strong coconut flavor.

lternative Gluten-Free Buns (More Spices & No Molds Needed)

• 50 g coconut or sesame flour
• 50 g amaranth flour (or buckwheat, chestnut, lentil, rice flour)
• 2-3 tbsp. psyllium husk
• 1 tsp. sesame seeds
• 1 tsp. pumpkin seeds
• 1/2 tsp. dried garlic (powder, granules, or minced — any form works)
• optional: cumin, za’atar, or a pinch of turmeric
• sea salt
• 1/2 tsp. chia seeds or ground flaxseed (optional)
• 1 egg
• 2 egg whites (or simply another whole egg)
• 1 tbsp. apple cider vinegar (or lemon juice, or white wine vinegar)
• 3 tbsp. melted butter (can be replaced with coconut oil)
• 5 tbsp. water

Preheat the oven to 180°C. Melt the butter (you can place it in a small bowl inside the preheating oven).

In a separate bowl, mix all dry ingredients: two types of flour, psyllium husk, salt, baking powder, dried garlic, and spices (my current favorite blend: amaranth flour + coconut flour + cumin + garlic + za’atar + sesame).

In another bowl, whisk together the eggs (or egg + whites), vinegar, and warm melted butter.

Gradually add warm water while mixing the dough with a silicone spatula. The dough should not be too wet but should still be sticky and absorb water well.

Shape the dough into small balls or patties and place them on a parchment-lined baking sheet. Brush the buns with water, sprinkle with sesame seeds, and bake for 30 minutes. They store well in airtight zip-lock bags for 4–5 days.

These little ones are made exclusively with coconut flour, flavored with turmeric, za’atar, sesame, and cumin.