Gluten-free and Yeast-free Breakfast Buns

14/06/2023

Here’s my favorite recipe for super easy, soft, gluten-free, and yeast-free rolls that have become a staple in my kitchen. I enjoy eating these bread rolls for breakfast, pairing them with a variety of toppings 🫶🏽. These can also be used in homemade hamburger buns 🍔

The rolls stay soft for about 2-3 days, and should be stored in a closed minigrip bag in the refrigerator. You can also throw the rolls into the freezer as soon as they cool and you can always grab a few from there and thaw them whenever you feel like a fresh roll 😍

The rolls are also vegan and FODMAP-friendly 🥰 And you don’t even have to knead the dough, which makes them wonderfully mess-free!

GLUTEN-FREE AND YEAST-FREE BREAKFAST BUNS

Cooking time 50 min

Makes 6 buns

Ingredients

3 dl of water
2 dl or 0,8 cups plant-based milk (oat milk or almond milk work great)
2 tablespoons of psyllium husk powder
4 dl or 1,7 cups oat flour
1 dl or 0,4 cup almond flour
1 dl or 0,4 cup buckwheat flour
2 tablespoons of olive oil
1 tablespoon of apple cider vinegar
1 teaspoon of baking powder
1 teaspoon of fine sea salt
Sesame seeds (optional)

Instructions

Mix the dry ingredients (flours, psyllium, salt, and baking powder) together thoroughly. In another bowl, mix water, plant-based 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 because psyllium starts to swell as soon as it comes into contact with liquids. Let the dough swell for about 20 minutes.
Set your oven to 225 Celsius or 435 Fahrenheit. Shape the dough into 6 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 the buns cool under the towel for about 30-60 min.

Tips and notes

No worries if the dough seems a bit loose initially – it’ll actually puff up as it rests and becomes easy to shape.

It’s important to let the rolls cool down before cutting them, as they’ll keep cooking a bit due to the residual heat.

Oh, by the way, the recipe yields 6 rolls, but guess what? Doubling the batch works like a charm! Toss the extras in the freezer for those upcoming breakfast joys 😍. Before freezing, a quick tip: slice them in half first. Thawing becomes a breeze this way! 😊