Monsoons have arrived in Bangalore and for the past fortnight or so it’s been grey . This weather is unpredictable – it can go from sunny to grey in a matter of minutes, very much like the British summer . So I have decided we just need to have more soups since the weather calls for it and the fact t a lot of carrots lying around the other day I zeroed in on making a carrot soup. Since we were having a soup dinner we needed something to go with it, so rolls it was .

I have made lot of them over the years but I just mix things up and bake them. I don’t really bother making a note of measurements. Yes, thankfully I am at the stage in my gluten free baking journey where creating recipes is not a challenge at all, unless it of course for a croissant ( more about that in the coming month) .

So here’s my recipe for the gluten free dinner rolls, pav, pao, bun…whatever you want to call it. The rolls were an accompaniment for the soup and the next day they were the bun to our bun omlette breakfast. That’s the beauty of a good roll, super versatile.

Gluten Free Buns/ Rolls

These rolls are Soy and Nut Free. In the notes I have mentioned the vegan substitutes that can be used and this recipe can be doubled as well. Just make sure you use a bigger baking tray if you decide to double it.

  1. Prep time – 15 minutes
  2. Baking time – 20 minutes
  3. Equipment needed : An oven or microwave on convection mode
  4. A square 8 inch baking tray , whisk and 2 bowls.
  5. Servings – 9 rolls



  • White Rice Flour – 75 grams
  • Brown Rice Flour – 65 grams
  • Sorghum/Jowar Flour – 55 grams
  • Tapioca Starch – 100 grams
  • 1 egg *
  • 1.5 tsp instant yeast
  • 2 tbsp oil
  • 2 tsp honey
  • 280 ml dairy or non dairy milk **
  • Salt – 1/4 tsp
  • 1.5 tsp psyllium husk ***
  • 20 ml of any milk and rice flour for brushing the rolls
  • Add ins – dried rosemary or minced garlic ( optional)


  1. Lightly grease the pan. Sift the flour , yeast, psyllium , dried rosemary and salt into a large bowl. Heat the milk so it is lukewarm, then add the honey, egg and oil and whisk together with a fork.
  2. Make a well in the centre of the dry ingredients , pour in the wet ingredients and mix until you have a soft, workable dough. Knead it for a minute or so or until smooth. Divide the dough into 9 balls and place on the baking tray. Cover loosely with wet tea towel or oiled cling film. Leave in a warm place until doubled in size. For me it took 40 minutes – it could less or more time depending on the weather in your location.
  3. Towards the end of the proofing time , pre heat the oven at 200 degree Celsius. Brush the rolls with milk and dust with a little rice flour.
  4. Bake rolls for 20 minutes. Remove from the oven and cool for 5 minutes and then carefully transfer to a wire rack to cool completely.
  5. The rolls are best eaten fresh but they can be stored in an airtight container for 1 day or refrigerate them.
  6. They can be toasted and buttered. Perfect for a desi pao/pav bhaji or a dinner roll.

Notes :

  • For the egg you can use 1/4 cup yoghurt , 1 tablespoon powdered flax seed or powdered chia seed with 3 tablespoons of hot water. You can also use a commercial egg replacer.
  • Use any non-dairy milk in place of milk.
  • If you don’t have psyllium husk, you can the same quantity of xanthan gum or powdered chia, flax or aliv/garden cress seeds. You can also use an extra egg.
  • If you don’t have the above mentioned flours , you may use a commercial gf mix but keep an eye on the dough, there might be a minor change in the liquid ratio . If the dough is too sticky and not coming together at all you will have to add a tbsp of flour.
  • If the commercial mix already contains xanthan gum please omit using the psyllium husk.
  • You can use white or brown rice flour in place of each other.
  • You can use potato starch and corn starch in equal quantity to replace the tapioca starch if you don’t have tapioca starch.

Carrot Soup ( Nut Free, Grain Free,Vegetarian, Gluten Free, Eggless )


  • Oil – 1. 5 tablespoon ( please do not use peanut or mustard oil, other than that any oil can be used)
  • Butter – 10 gram
  • 1 onion, coarsely chopped
  • 500 gm carrots – peeled, cut into thin vertical strips
  • 1 potato – peeled and cut into cubes
  • Salt to taste
  • 800 ml of vegetable stock or chicken stock
  • 1 tsp pepper
  • 1 teaspoon of fresh or dried herbs like thyme or oregano
  • Optional – when serving drizzle 1/4 tsp of lime juice
  • Add ins- any kind of cooked protein can be added just before you serve the soup – chicken, chickpea, lamb strips. Ensures its a full meal with an added protein source.

Method :

  • In a heavy saucepan, heat the oil and butter. Add the onion and reduce the heat to low. Cook till it softens then add the carrots, potatoes, and salt. Cook for 10 minutes more. Then add the 800 ml stock.

Making the Vegetable Stock

Heat a 1 teaspoon of oil in the pan and then add a chopped onion, and garlic. Once its slightly translucent add in beans, potato, bayleaf, and cook for a few more minutes. Once the vegetables are par cooked add in a tomato, a pinch of salt and pepper and saute. Then add 800 ml of water and let it slowly cook on simmer and come to a boil. Once the mix comes to a boil , pick out the vegetable or just put it through a strainer so you get a clear stock.

  • Once the stock is added to the soup mix, put the gas to a simmer and cook till the vegetables are tender. Put the mixture in a blender/food processor/wet grinder. Once puréed, add it back into the saucepan to adjust salt or any other seasoning. When you serve the soup, top it with crushed pepper and dried herbs or any cooked protein and a drizzle of lime juice .

If you have liked these recipes and do try them out please tag me @jagglutenfree on Instagram/ Twitter, Facebook on or my personal FB profile.

More bread recipes here –

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