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!
Servings 6 buns
Ingredients
- 1 cup (90 g) oat flour (gluten-free if needed)
- 1/2 cup (80 g) white rice flour
- 1/2 cup (60 g) tapioca flour
- 3 tsp psyllium husk powder
- 2/3 tsp salt
- 1/2 cup (120 g) mashed potatoes
- 2/3 cup (160 ml) plant-based milk lukewarm
- 1 1/2 tsp dry instant yeast
- 3 tsp sugar
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 and also taste like soft pretzels!
- Make sure to also check out my Gluten-Free Vegan Bread recipe!
- Recipe makes 6 buns. Nutrition facts are for one bun.
Nutrition Facts
Gluten-Free Buns
Amount per Serving
Calories
182
% Daily Value*
Fat
1.6
g
2
%
Carbohydrates
34
g
11
%
Fiber
4.5
g
18
%
Sugar
2.6
g
3
%
Protein
3.7
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.