soft vegan gluten-free buns recipe egg-free oil-fre
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Gluten-free buns

Soft gluten-free buns (bread rolls) which are vegan (egg-free, dairy-free), oil-free, and also gum-free (no Xanthan gum)! This recipe is easy to make and perfect for a burger or sandwich! Do you love the pretzel taste? If yes, definitely check out the recipe notes for a soft pretzel bun variation!
Course Bread, Breakfast, Snack
Cuisine American
Keyword banana bread, buns, gluten-free, homemade, rolls, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 45 minutes
Servings 6 buns
Calories 182kcal
Author Michaela Vais

Ingredients

Instructions

  • 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. Put a heat resistant container into the oven and fill it with water (it will release steam during baking which will make the buns soft).
  • 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!

Notes

  • For the pretzel taste, mix 1 cup (240ml) hot water with 2 tbsp baking soda.
  • Pour the mixture into a spray bottle and spray each bun with this mixture before baking! The buns will brown a little bit and also taste like soft pretzels!
  • Recipe makes 6 buns. Nutrition facts are for one bun.
Nutrition Facts
Gluten-free buns
Amount Per Serving
Calories 182 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Carbohydrates 34g11%
Fiber 4.5g18%
Sugar 2.6g3%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 182kcal | Carbohydrates: 34g | Protein: 3.7g | Fat: 1.6g | Fiber: 4.5g | Sugar: 2.6g