Baking without yeast? Yes, it is possible! I am super happy to be able to share this recipe with you!
Quite some time ago I saw this recipe for a yeast-free bread from German blogger Freiknuspern. I didn’t have most of the required ingredients, so I never made it. But I remembered how she used lots of psyllium fiber husk and baking powder.
Now, ever since I’ve baked the very good prototype of this a few weeks back, I’ve been trying variations. I am very happy with it now. And I still can’t quite believe how this is possibly vegan, gluten-free, oil-free AND yeast-free.
The texture is amazing! Soft, fluffy and moist. Just perfect! And you can bake them as pictured, dusted with some flour to create a rustic look. Or skip the flour to have a little more smooth surface, ideal for burger buns.
Bread Rolls Without Yeast (Vegan, Gluten-free, Oil-free)
Ingredients
- 70 g cooked pumpkin or kumara sweet potato, preferably orange
- 350 ml water
- 4 tbsp psyllium fiber husk
- 100 g rice flour
- 100 g buckwheat flour
- 30 g corn maize flour
- 1 tsp baking powder
- 1/2 tsp salt or to taste
Instructions
- Preheat oven to 220°C top-/bottom heat.*
- Shortly blend pumpkin with water. Then add psyllium fiber husk and blend again until smooth. Set aside.
- Mix the remaining ingredients in a bowl. Stir in the pumpkin mixture and knead until it forms a dough.
- Form the buns with cold, wet hands and place on baking tray. If you like, sprinkle with rice flour and lightly cut in length.
- Bake for 25 to 30 minutes or until they brown up lightly.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
Wow – amazing rolls! For the first time ever I could make vegan yeast- and gluten free rolls that are not rock hard or gummy or what not. Fantastic recipe. Thank you!
Hi Catarina,
wow, thank you so much for your comment and feedback. I’m so stoked to hear that 🙂
All the best
Jana 🙂
Is the corn/maize flour like a corn meal or a starch?
Hi Amber,
The corn/maize flour is like corn meal, made from the whole grain.
All the best
Jana 🙂
Really great recipe! I love how the outside developed a nice crispy crust. My favorite gluten free rolls I’ve made! Thank you for sharing
Dear Harmonee,
Thank you so much for your feedback. That’s lovely to hear 🙂
All the best
Jana 🙂
These are so good! I made some for my friend who has gluten allergy and can’t eat yeast. I usually don’t like glutenfree rolls, but yum! Definetely going to make some for us at home.
How long can they be frozen?
Dear Rakul,
Thank you so much for your feedback. I’m so happy to hear this 🙂
Regarding freezing them, I haven’t tried to freeze them yet. I imagine a couple of months should be on the safe side.
All the best
Jana