In Estonia we have a tradition to have buns with whipped cream on Shrove Tuesday. This year I came up with gluten free yeast free buns recipe because I can’t use yeast as leavening agent. Should you prefer traditional buns, go check out my spelt buns with yeast. Also, go read about Shrove Tuesday, Mardi Gras, Pancake Day from the same post.
So, moving on to the recipe, I took my vegan gluten free cinnamon rolls as a base and modified the dough a bit. I basically used less flour to make my gluten free yeast free buns softer. After all, there’s no rolling involved, so less flour doesn’t create any problems. The gluten free flours I use are brown rice, raw buckwheat and oat. Leavening agents are baking soda and baking powder. And finally, psyllium husk powder acts as binder to hold the dough together.
This bun recipe is not only for those intolerant to yeast and/or gluten, but also for all of you lazy cooks out there! Don’t worry, I’m actually one of you 🙂 It’s nice to be able to bake those buns quickly instead of waiting for the dough to rise. Do you agree?
I find this recipe so versatile because you can also use it to make gluten free bread or sandwich and hamburger buns. Have them for breakfast, with your main meal or as snack and they even are suited for dessert when served with my vegan ricotta cream cheese or caramel sauce or healthy chocolate sauce.
To sum it all up, my buns are so great because they are:
- gluten free
- vegan
- sugar free
- yeast free
- dairy free
- egg free
- oil free
- guilt free
- absolutely delicious!
I’d love to know if you’re making those gluten free yeast free buns! Please leave a comment below or tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Gluten Free Yeast Free Buns
- Total Time: 20 minutes
- Yield: 8–10 pieces 1x
Description
In Estonia we have a tradition to have buns with whipped cream on Shrove Tuesday. This year I came up with gluten free yeast free buns recipe because I can’t use yeast as leavening agent. Should you prefer traditional buns, go check out my spelt buns with yeast. Also, go read about Shrove Tuesday, Mardi Gras, Pancake Day from the same post.
Ingredients
DRY
- ½ cup (65g, 2.3oz) brown rice flour
- ½ cup (70g, 2.5oz) raw buckwheat flour
- 1½ cups (120g, 4.2oz) gluten free oat flour
- ½ cup + 2 tbsps. (60g, 2.1oz) oat flour (add later)
- ½ tsp. Himalayan salt
- ½ tsp. baking soda
- 3 tsps. aluminum-free baking powder
- 3 tsps. (11g, 0.4oz) psyllium husk powder
WET
- 1 ½ cup (375g, 3.2oz) unsweetened soymilk
- 1 tbsp. apple cider vinegar
- 4 tbsps. of plain soy yogurt
- Stevia drops to taste
Instructions
- First, add lukewarm soymilk to a bowl and mix in 1 tablespoon of organic apple cider vinegar. Let sit until you need it (but at least 5-7 minutes).
- Then, measure rice, buckwheat and 1½ cups of oat flour and out in a bigger bowl. Also, add the remaining dry ingredients to the flour (except the flour to be added later) and mix well.
- By now, your soymilk looks like buttermilk. Add soy yogurt and stevia to it and stir. I used about 35 drops of liquid stevia.
- Pour the buttermilk into the bowl of dry ingredients and mix with spatula until homogeneous batter forms. It’s supposed to be quite sticky at this point.
- Next, prepare a surface for kneading in the rent of the flour or use a silicone rolling mat. Add the reminder of flour in the middle of the mat and spread it out a bit.
- With the help of the spatula, transfer the batter onto the spread flour. Gently flip it around and start kneading the flour into the dough.
- Form a tube and cut the dough into 8-10 pieces. Pat them between your palms to make nice buns (you may need some extra flour to prevent the dough sticking to your hands) and place on a baking sheet lined with parchment paper. Brush the buns with some soymilk to lose the floury tops.
- Finally, bake the rolls at 200°C (390°F) for 20-22 minutes until golden brown.
Notes
One piece has 13.6 GL points.
- Cook Time: 20 minutes
- Method: Baking
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 131 kcal
- Fat: 2.49g
- Carbohydrates: 22.8g
- Fiber: 3.86g
- Protein: 5.61g
Tips on my gluten free yeast free buns:
- If you’re not on candida diet, use any sweetener you like, e.g. coconut sugar, agave syrup, maple syrup. Alternatively, ditch the sweetener and make savoury buns.
- Instead of apple cider vinegar, you can use lemon juice.
- Try opting for aluminium free baking powder.
- Grind your own gluten free oat flour using gluten free oats.
- Store the buns in freezer and heat up in (microwave) oven whenever needed.
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Have you tried making these without the soy yogurt? I did, and they were a dismal failure! I couldn’t believe the lack of 1/4 cup yogurt would make that much of a difference, but I had hard little hockey pucks that didn’t rise much and were squishy on the inside 🙁 The flavor was great, though 🙂
Hi Rebecca!
No, I haven’t tried making them without yogurt. However, the yogurt’s thick consistency certainly contributes to the final outcome 🙂
As far as the rising is concerned, they don’t rise as much as buns with yeast would, but just enough for the result you see on my photos.
When you leave them uncovered after baking, they will turn hard on the outside. I usually let them cool down and then either put them into freezer or into a container with lid (not closing too tightly) so that the moisture wouldn’t escape.
I hope this helped!
Hi. This sounds amazing! Do you think I could sub oat flour, I’m allergic to oat, and I would love to make buns!
Hi Nikki!
Thank you! You can try subbing it with buckwheat and rice flour or a ready-made gluten-free flour mix or even corn flour.
If you go for buckwheat or rice or millet flour, you’d most probably need to add a bit more liquid or use less flour as these flours are heavier and absorb more.
I hope this helps!
I am allergic to soy products. Can another plant based milk and yogurt be used?
Hi Liz!
Yes, of course! Any plant-based yogurt would work!
Do you have a recommendation for a flour besides buckwheat? Thank you.
Hi! You can sub it with oat flour or teff flour. If you don’t have issues with gluten, then also spelt flour would be suitable. Happy baking!
Hi, I did make them. But, as usual, I did a bit of substitution because I didn’t have the exact ingredient. They came out very fine anyway. Kefir instead of yogurt, regular instead of soy milk. So nice to have a GF bun with flavor, not huge and dry, to cradle my grass-fed beef burger. They were easy and quick to make and bake. Even got rave reviews from some people who can eat “normal” crap. oh, did I say that?