Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Here is Florence Oustau’s recipe for gluten-free bread buns. Soft inside and crisp on the outside, they are ready in a few minutes with no resting time and no baker’s yeast. Perfect for your burgers or served as a side.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

2 eggs
100 g plain yoghurt (or plain soya yoghurt)
87.5 g ground almonds
12.5 g Lin des Pyrénées flaxseed flour
15 g blond psyllium
7.5 g baking powder
1 pinch of fleur de sel
Lin des Pyrénées flaxseeds for the topping

Step-by-step method

In a mixing bowl, whisk the eggs and yoghurt together.
In a second mixing bowl, whisk together the ground almonds, flaxseed flour, psyllium, baking powder and salt.
Pour the dry ingredients over the wet ingredients and stir with a spatula until you have a smooth dough.
Put on gloves and have a bowl of water beside you. Lightly moisten your gloves.
Shape 4 buns of 80 g (the total weight of the dough is 320 g).
Place them on a baking tray lined with baking paper. Sprinkle with flaxseeds.
Bake for 25 minutes at 175°C.
Leave to cool. They keep in an airtight container and freeze very well.

Florence’s tip

Psyllium is the key ingredient in this bread: it provides the elasticity that gluten would usually give. It is easy to find in organic shops.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: gluten-free bread, buns, flaxseed flour, psyllium, lactose-free recipe