These gluten free buckwheat rolls are chewy and soft - great for a weeknight dinner. They are gluten free, dairy free and vegan friendly. Furthermore, this buckwheat dinner roll recipe is made with just 6 ingredients and ready in less than 30 minutes.
I've kinda been on a buckwheat flour kick lately. I've been remaking a lot of my old buckwheat flour recipes to go alongside breakfast for my kids.
Buckwheat is a unique flour to work with - much more elastic than other grain free flours and it has an earthy, grassy flavor. Which doesn't sound desirable, but with the right ingredients can taste incredible!
These buckwheat flour rolls DO taste wonderful and they're a great addition to family dinner. We enjoy slicing them in half and eating them with butter or homemade jam. But really, they're great on their own too.
Why You'll Love these Gluten Free Buckwheat Rolls
- gluten free and grain free
- just 6 ingredients
- vegan friendly
- no dairy and no eggs
- nut free
Ingredients
Just 6 simple ingredients are needed to make these buckwheat bread rolls. Here's a list of what you need:
- buckwheat flour
- tapioca starch/flour (needed for texture)
- baking soda
- salt
- yogurt (I used coconut yogurt)
- maple syrup
How to Make Gluten Free Buckwheat Rolls
These gluten free buckwheat rolls take a few steps to make and they're ready to eat in under 30 minutes!
First, preheat your oven to 350 degrees F. Grease a muffin tin with butter or oil (I used palm shortening).
In a medium sized mixing bowl, combine the buckwheat flour, tapioca starch, baking soda and salt. Mix in the yogurt and maple syrup, stirring until the batter has a uniform, slightly sticky consistency.
Use a large cookie scoop (about 2 tablespoons in size) to scoop the dough into the greased muffin tin.
Place the rolls in your oven and bake at 350 degrees for 15-16 minutes.
After baking, take the rolls out the oven and let them cool a few minutes in the pan. Then transfer them to a wire cooling rack or serve warm.
My family enjoys slicing them in half and smothering them with butter or homemade jam.
Storage
Keep these vegan buckwheat rolls in a sealed container in the fridge. They last well up to one week.
Before eating, you can warm them in the microwave or toaster oven to soften them up.
FAQ
While some people don't consider buckwheat to be paleo, I do since it's gluten free and grain free. It's a seed that is collected from a flowering plant, closely related to rhubarb.
Some people with severe digestive issues cannot tolerate buckwheat, whereas some have no problems with it. So, listen to your body and do what's best for you 🙂
Buckwheat has a nutty, earthy flavor, whereas all purpose flour is pretty neutral in taste. Furthermore, buckwheat flour is gluten free and grain free.
Yes, any yogurt should work for this recipe. The only thing I suggest is that you use a plain, unsweetened yogurt.
More Recipes Using Buckwheat Flour
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Gluten Free Buckwheat Rolls (Vegan)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10-11 rolls 1x
Description
These gluten free buckwheat rolls are soft, chewy and great as a healthy side dish. They're gluten free and vegan friendly.
Ingredients
- 1 cup buckwheat flour (135g)
- ½ cup tapioca starch/flour (62g)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup yogurt (I used coconut yogurt)
- 2 Tbsp maple syrup
Instructions
- Preheat your oven to 350 degrees F. Grease a muffin tin with butter or oil (I used palm shortening).
- In a medium sized mixing bowl, combine the buckwheat flour, tapioca starch, baking soda and salt. Mix in the yogurt and maple syrup, stirring until the batter has a uniform, slightly sticky consistency.
- Use a large cookie scoop (about 2 tablespoons in size) to scoop the dough into the greased muffin tin.
- Place the rolls in your oven and bake at 350 degrees for 15-16 minutes.
- After baking, take the rolls out the oven and let them cool a few minutes in the pan. Then transfer them to a wire cooling rack or serve warm.
- Best stored in a sealed container in the fridge, up to one week. Warm leftover rolls in the microwave or toaster oven to soften.
Notes
For best results, measure ingredients by weight (when given)
Katie
My family and I love these buckwheat rolls! Enjoy!
Luena
Hi Katie! I have quite a few allergies which makes finding recipes a bit hard but I recently came across your page and spent quite a few hours saving recipes! This was the first one I tried it was amazing, easy and affordable (especially for me a broke college student hahah) can't wait to try a few more! Thank you very much!
Katie
Hi Luena! I'm so glad you found a few recipes that meet your dietary restrictions - I know all about food allergies, as my daughter has many. Thank you SO much for leaving a review. I hope you can find a few more recipes here that you love 🙂
Marnie
Do you think you could substitute potato starch for the tapioca starch?
Katie
I think that swap should work, but I haven't tested it myself.
Marge
I’ve read your notes several times but couldn’t find the answer to my question….Do these freeze well & if so, how long?
Katie
Hi! I haven't personally frozen them, as they get eaten quickly at my house. However, you should be able to freeze them up to one month. The texture probably won't be as good as fresh baked, but they should still taste good.
Annie
Hi, I’d love to make these but I don’t have any yogurt available. Could I maybe sub it for mashed banana, applesauce, coconut milk, or something else? I know it will alter the flavor, but I’d really like to try this recipe because I always have great results with yours!
Katie
Hi! I'm so glad you've been enjoying my recipes! I have not tried any substitutes for the yogurt and I'm afraid to give any suggestions, as I feel the yogurt is a crucial part of this recipe. If you try a swap, then I'd love to know how it turns out though!
Anant
Could we swap the tapioca starch with psyillium husk?
Katie
Hmmm, I'm not 100% sure because I have never baked with psyllium husk. I don't think you can swap it at a 1:1 ratio.