Recipe Video: Flaxseed Buns

The holy grail of gluten and grain-free baking, these high-protein, low carb buns look and tastes like real bread! Made with nutrient-rich flaxseeds, butter and eggs, they’re great for baking in big batches and frozen (pre-sliced) for later.

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(use organic where possible)
Makes 6 buns

150g flaxseeds, ground or whole
1 tsp bicarbonate of soda
1/2 tsp sea salt
pinch black pepper
3 eggs, beaten
1/2 tbsp maple syrup
2 tbsp lemon juice (you can also use apple cider vinegar)
3 tbsp butter, melted (you can also use melted coconut oil)
3 tbsp water
1/2 tsp dried herbs (such as thyme, bruised fennel or caraway seeds)
1 tbsp white sesame seeds, for sprinkling (optional)


1. Preheat the oven to fan 180ºC/350ºF/Gas Mark 6 and line a baking tray with baking parchment.

2. Mix the dry ingredients together in a bowl using a fork. Beat in the remaining ingredients (except the sesame seeds) and leave the batter to rest for 5 minutes to thicken up. If using whole flaxseeds, mix with just the water and beaten egg first then allow to stand and thicken for 30 minutes before mixing with the rest of the ingredients.

3. Take 4-5 tablespoons of batter and shape into a bun with your hands. Place on the prepared baking and use wet hands to shape/smooth the top and to press down lightly so that the bun is 5mm-1cm thick. Repeat with the rest of the batter, sprinkling the tops with sesame seeds (if using) and gently pressing them in.

4. Bake in the oven for 20-22 minutes until the buns spring back to touch. 5. Remove from the oven, transfer to a wire rack to cool completely, then slice in half and fill.