Mix the gluten-free, all-purpose flour, carob flour, chia seeds, flaxseed, sesame, salt, and yeast in a large bowl.
After dissolving the honey in lukewarm water in a second bowl, add the mixture to the bowl with the dry ingredients.
Mix with a spatula until the mixture becomes a homogeneous, soft, and sticky dough.
Cover the bowl with cling film and a towel, and let the dough rise for about two hours.
Preheat the oven at 200° C.
Divide the dough into two parts with the spatula. Remove the two pieces of dough from the bowl with the help of the spatula (the dough is too soft to hold and handle by hand).
Place each separate piece of dough on a baking tray that you have coated with parchment paper. With a floured spatula (so that it does not stick to our dough) give the rolls a round shape.
Score each bun with a knife to a depth of about ½ cm in a cross pattern.
Bake in the preheated oven for 40 minutes and enjoy!
To best preserve it, I keep the bread wrapped in foil and in a food bag. To freshen it up, I cut and toast it.