Make the dough

• Whisk the gluten-free flour blend, psyllium husk powder, instant yeast and salt in a mixing bowl.
• Add the lukewarm water, olive oil and honey and mix until a smooth, sticky dough forms.
• Cover and let the dough rest until visibly puffed.

Roll out and cut

• Turn the dough out onto a lightly floured surface and roll it into a large rectangle.
• Cut the rectangle into 6 equal pieces and place them on a lined baking tray.

Second rise

• Cover the rolls and let them rise until puffy and slightly doubled.

Bake

• Bake the rolls in a preheated oven at 230 °C until golden and hollow-sounding on the base.
• Transfer to a rack to cool before slicing.