Gluten-free and Yeast-free Breakfast Buns
Here’s my favorite recipe for super-easy, soft, gluten-free, and yeast-free breakfast rolls that have become a staple in my kitchen.
Gluten-free and Yeast-free Breakfast Buns
- 500 g almond milk
- 20 g psyllium husk powder
- 200 g oat flour
- 45 g almond flour
- 65 g buckwheat flour
- 30 g olive oil
- 15 g apple cider vinegar
- 8 g baking powder
- 5 g fine sea salt
- sesame seeds or poppy seeds, for sprinkling on top (optional)
Instructions
- Mix the dry ingredients (flours, psyllium, salt, and baking powder) together thoroughly. In another bowl, mix your almond milk, apple cider vinegar, and olive oil.
- Pour the liquid into the dry mixture ingredients and mix well. You should be quite quick when mixing since psyllium starts to swell as soon as it comes into contact with liquids. You can also use a electirc whisk or a stand mixer. Let the dough rest for 20 minutes.
- Set your oven to 225 Celsius or 435 Fahrenheit. Shape the dough into six equally sized buns (with oiled hands) and bake on the middle level of the oven for 30-35 minutes. If you wish, you can sprinkle sesame seeds on top of the buns before popping them into the oven.
- After taking them out of the oven, cover the buns with a kitchen towel and let them cool for at least an hour.