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)
- 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
- 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.