It took me so long to come up with a recipe for vegan AND gluten-free buns (bread rolls). But finally, it’s here! And I love how the buns turned out. They are soft, oil-free, dairy-free, egg-free, gluten-free, and tasty!
SOFT GLUTEN-FREE BUNS WITHOUT EGGS
Well, it’s not easy to create a vegan and gluten-free recipe for bread buns which actually tastes good and which is furthermore soft. It happens quite often that gluten-free buns (without eggs) turn out like brick and/or taste…well…not too good! If you are a gluten-free vegan, you know what I am talking about. Most soft gluten-free yeast buns contain eggs which means they aren’t vegan. Most soft vegan yeast buns contain all-purpose flour which means they contain gluten… Ugh! Making soft vegan gluten-free yeast rolls without eggs is a difficult task. But it’s doable!
THE SECRET INGREDIENT FOR SOFT GLUTEN-FREE BUNS?
Is there a secret for soft gluten-free rolls? Well, I don’t know if it’s a secret but I remember I tried this trick for the first time about 10 years ago. I made a pizza and added mashed potatoes to the dough! The pizza crust came out soft and crispy at the same time. I really loved the result! After countless failed attempts at making soft gluten-free bread rolls which are also vegan I somehow remembered this mashed potato trick. And it seems this was the missing piece of the puzzle because finally, the buns turned out soft!
PSYLLIUM HUSK POWDER
Gluten-free recipes often contain Xanthan which is a gum that isn’t very healthy. It might make the dough rise a little bit more but I heard that many people have allergies and try to avoid “gums”. Therefore, I don’t use any Xanthan gum, however, I love to add psyllium husk powder. It is not only a great ingredient for gluten-free doughs, but it’s also very beneficial for our gut health! Psyllium husk powder provides elasticity and structure for gluten-free doughs. It’s basically fiber that’s why it binds a lot of liquid, so you really shouldn’t leave it out.
I rarely use store-bought gluten-free flour blends because they are very expensive where I live. That’s why I make my own gluten-free blend by simply mixing rice flour with tapioca flour, sometimes cornstarch and sometimes oat flour (ground oats). I also use chickpea flour quite often, which is also the main ingredient of my homemade gluten-free tortillas and homemade gluten-free gnocchi. However, when I used it in these gluten-free buns the result wasn’t too good. The yeast rolls turned out rather dry and brittle. I had the best result with a mixture of oat flour, rice flour, and tapioca flour.
I believe buckwheat flour (and maybe also sorghum flour) would be another good substitute for oat flour, however, I didn’t try it out yet. You could try using a store-bought mixture but the result will probably be different from my result since gluten-free flour blends often contain different gluten-free flours. But if you try a different blend, then definitely let me know which one it was, as I would love to add it to the recipe notes!
THESE GLUTEN-FREE BUNS ARE:
- Vegan (egg-free, dairy-free)
- Gum-free (no Xanthan gum)
- Easy to make
- Great for a burger or sandwich
This recipe is fairly easy to make and I hope you will give it a try. Should you recreate these burger buns, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Also, one more thing before we get to the recipe. I have made some recipe testing with soft pretzel buns and I actually included the variation to the recipe notes. So if you love the pretzel taste, definitely check out the recipe notes below. Here you can see a photo of the pretzel buns. Also, click HERE if you would like to check out my Sloppy Joes recipe.
- Peel a big potato and cut it into 2-inch pieces. Cook it in a pot of salted water until tender (about 15 minutes). Drain the water and mash the potato with a potato masher (you will need 1/2 cup/120 g of mashed potatoes for this recipe). Let cool.
- In a small pot, dissolve the dry yeast with the sugar in the lukewarm milk (about 100°F/38° C). Let the yeast proof for 10 minutes. It should get frothy and rise a little bit.
- Put all flours into a bowl, add the psyllium husk powder and salt and stir with a whisk.
- Pour the yeast mixture into the bowl and also add 1/2 cup of mashed potatoes.
- Mix everything together with a spoon or your hands and knead the dough for a few minutes. It should be moist and not dry. If it's too dry add a little bit of water. If it's too sticky, add a little bit more tapioca flour.
- Divide the dough into 6 equal parts and roll each piece into a ball with your hands.
- Place the buns onto a baking pan, lined with greased parchment paper or into a burger silicone pan (see pictures above in the blog post) and score a cross on the buns.
- Cover the pan with a wet kitchen towel and let them rise in a warm place (e.g. in a 100°F/38°C oven) for about 60 minutes. They will rise a little bit (not as much as a dough made with wheat flour though).
- After 45 minutes, preheat oven to 360°F/180°C. Add a heat resistant container into the oven and fill it with water.
- Bake the buns in the oven for about 25 minutes. Enjoy warm!
- They taste best on day one. You can store leftovers in the fridge but since this is a gluten-free buns recipe they will become a bit drier on the second day. That's why it's best to reheat them in the microwave for 30-45 seconds when you eat them the next day. Check the recipe notes below if you want these gluten-free buns to taste like soft pretzels!
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