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.

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Bread Rolls Without Yeast (Vegan, Gluten-free, Oil-free)

Super easy bread rolls, that are not only vegan and gluten-free, but also without yeast.

Course Baking Savoury

Cuisine German

Diet Gluten Free, Vegan

Keyword bread rolls, gluten-free, oil-free, vegan, without yeast

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 5 piece

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

*I use a fairly old electric stove. Once I place the tray in the oven, the temperature drops down to 170°C and then slowly goes up to 200°C. I recommend an oven thermometer.

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.

With Easter around the corner, I decided to turn them into hot cross buns by adding some sweetness, spices and raisins. It worked out very well! Yay!

I’m still blown away how yummy these hot cross buns are, and how they are vegan, gluten-free, oil-free AND yeast-free.

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Hot Cross Buns (Vegan, Gluten-free, Yeast-free, Oil-free)

Super easy hot cross buns. Vegan, gluten-free, oil-free and yeast-free.

Course Breakfast

Cuisine British

Diet Gluten Free, Vegan

Keyword hot cross buns, oil-free, yeast-free

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6 buns

Ingredients

For the dough

• 120 g buckwheat flour
• 120 g rice flour
• 30 g corn flour
• 2-3 teaspoon mixed spice
• 1 1/2 teaspoon baking powder
• 100 g raisins
• 120 g cooked pumpkin
• 70 g coconut sugar
• 350 ml water
• 4 tablespoon psyllium fiber husk

For the glaze

• 1 tablespoon coconut sugar
• 1 teaspoon hot water

For the crosses

• 1 tablespoon rice flour
• 1 teaspoon buckwheat flour
• 2 pinches guar gum
• 1 pinch baking powder
• 2-3 tablespoon water

Instructions

• Preheat oven to 210°C (top-/bottom heat)*. Prepare the glaze by mixing the ingredients in s small bowl or cup until dissolved.
• In a separate bowl, mix the ingredients for the crosses. The texture should be fairly thick and pasty, but thin enough to be able to pipe it easily.
• Blend pumpkin, coconut sugar and water shortly in a blender. Then add psyllium fiber husk and blend until smooth. Set aside.
• Mix the remaining ingredients for the dough in a bowl. Add the blended pumpkin mixture. Stir and knead the dough until it is combined.
• Form buns with wet and cold hands and place on baking tray. Then brush with the coconut glaze.
• Transfer the mixture for the crosses into a piping bag or icing bottle. Should it have thickened up too much, add a few more drops of water.
• Pipe the crosses onto the buns. Place the tray in the oven and bake for approx. 25 to 30 minutes.

Notes

*I actually heat my oven to 220°C. After placing the tray into the oven, the temperature usually dips down to 180°C and then slowly reaches 200°C. It’s quite an old electric oven. results may vary with different stoves. I recommend using an oven thermometer.

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.

As it happened, my most favourite gluten-free flour, teff, was out of stock at my local bulk food supplier. So I (reluctantly) started to try things with buckwheat flour instead. Buckwheat has different characteristics and behaves differently than teff flour.

Gluten-free vegan burger buns with buckwheat flour

But when I tried my burger bun recipe with buckwheat flour, it turned out GREAT

I’ve used mini-pie tins which hold and shape the buns nicely.

The last time I had these buns I toasted them lightly before adding burger and veges – that was very good

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Rustic Gluten-free Vegan Burger Buns

For this gluten-free and vegan burger buns I used mini-pie tins which hold and shape the buns nicely.

Course Burger buns

Cuisine American

Diet Gluten Free, Vegan

Keyword Barbeque, bread rolls, Buckwheat, Buns, Burger, soy-free

Servings 4 burger buns

Equipment

• mini-pie tins

Ingredients

• 70 g buckwheat flour
• 40 g tapioca starch
• 70 g brown rice flour
• 1 tablespoon fiber husk
• 2 pinches salt
• 250 ml warm water
• 1 1/2 teaspoon dried active yeast
• 1/2 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1-2 tablespoon water
• some sesame seeds optional

Instructions

• Mix the yeast with 1 cup warm water. Stir well to dissolve and let then rest for approx. 10 minutes.
• Mix buckwheat flour, tapioca starch, rice flour, fiber husk and salt in a medium sized bowl.
• Add yeast mixture, olive oil and vinegar to the flour mix, stir well for a few minutes until the dough gets thicker. Scoop even portions into the pie tins.
  
• Place pie tins in a warm spot for approx 1 hour (or until the dough has risen twice its size).
  
• Switch on oven to 190°C (top-/botom heat). Sprinkle the top of the buns with sesame seeds and then very gently brush with a mixture of 1 tablespoon olive oil and 1-2 tablespoon water.
  
• Bake in the oven for approx. 15, covered with a sheet of baking paper or aluminum foul (which you can reuse). The bake another 5 minutes uncovered or until the top is golden-brown.
  

Notes

Enjoy !

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.