Gluten free mozzarella buns

.. and they are perfect with your soup or anything else you like.


We always eat them with loads of olive oil and sea salt. I sincerely hope you enjoy them.


Here you have the spelt version ­čÖé



My Recipe

Prep Time: 5-10 mins
Cook Time: 20 mins
Yields: 12-15 depending on size


  • 150g quinoa flour
  • 150g rice flour
  • 3 tsp wheat and aluminium free baking powder
  • 1 tsp sea salt or himalaya salt
  • 50-100g shredded mozzarella
  • 4 tbsp coldpressed olive oil and 2-3 pressed garlic cloves
  • 1 tbsp lemon juice
  • 200ml coconut milk (I buy organic)
  • 4 tsp fiber husk and 200ml boiled water = blend in a glass and pour into your mixture


  1. Heat oven to 200┬░C
  2. Blend first the dry ingredients and then add the rest (the fiber husk water last)
  3. Blend only as little as possible.
  4. Using two spoons, your baking tray and baking paper, place dots on your baking paper and bake until golden or for around 20-25 minutes.
  5. Enjoy with coldpressed olive oil and sea salt.

Additional Info

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