Vegan Buns - Gluten-Free & Yeast-Free

3/15/2016

Puffy vegan buns can be used as veggie burger buns, dinner rolls, or as your heart fancies. They can be topped with onions for onion buns or oats as featured. They can have herbs added for a yummy dinner roll variety. You can have fun with this basic recipe and adapt it to be your own.

When I first started baking without dairy I could still find my way. Then without gluten and yeast I found myself with crumbled loafs, dense loafs and everything in-between. So it was a victory in the kitchen when the buns came out puffed up, cooked throughout, and delicious! I was able to slice them, and served them with hot soup. I'll have to share the soup recipe soon. YUM!!! Gluten-free dinner rolls or buns can be yours!

Now you can enjoy gluten-free, vegan, yeast-free and oil-free hamburger buns! Here is a picture of how they turned out below. I used white rice flour predominately in thegluten-free flour recipe, that is why they are a bit lighter. Hope you love them!

Makes 4 Large Buns

Ingredients:

1 1/2 Cups Gluten-Free All Purpose Flour or All Purpose Flour for glutenous variety
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1 Tbsp Agave
3-4 Tbsp Dairy Free Milk; Divided
1/2 Cup Aquafaba
1 tsp Apple Cider Vinegar
Oats for Sprinkling

Directions:

Preheat the oven to 400 Degrees F. Grease a baking sheet or line a pan with parchment paper. May also bake in a casserole dish.
Combine the aquafaba, agave, apple cider vinegar and 2 tbsp. of the dairy free milk together in a small bowl. Whisk together until it bubbles up.
Mix the dry ingredients together in a medium sized bowl: gluten-free all purpose flour, baking powder, baking soda and salt. Feel free to add any additional flavors or dry herbs.
Make a well in the flour and add the wet mixture. Mix until well combined avoiding over-mixing.
Use a 1/3 cup to scoop out and place on prepared pan. Leave a small space between them. Brush with the balance of dairy free milk and sprinkle with oats, sesame or chia seeds, onion or as desired. A little nutritional yeast on top is yummy!
Bake 10-20 minutes, our oven gets a little hot so mine was more like 10 though at a lower temperature may go up to 20-25. You'll know they are done when they are golden, and when you flick the backside it sounds hollow. You can also try a toothpick until clean. Once done, rest on pan for 10 minutes covered to keep warm, serve and enjoy!

Notes:

What is Aquafaba? "Aquafaba is the name of the cooking liquid of beans and other legumes. You may know it as the commonly discarded liquid found in retail cans." The most common is often Garbanzo bean liquid which is what was featured in this recipe.
You can also reduce the aquafaba to around 1/3 cup and add 2 tbsp of olive oil or coconut oil. Though the oil-free is heart-healthier and still tastes great!
Inspiration and adaption is a combination found from both of the talented bloggers YummyTummy and VeganRicha with my own variety.

21 Comments

Marie link

1/16/2017 12:55:18 pm

How much olive oil do you add? I don't see it in the recipe.

Thank you!

Christa Clark link

1/17/2017 10:06:05 am

Hi Marie, Sorry about that! I originally had 2 tbsp of olive oil in the recipe, made it again and realized it wasn't necessary. If you do want to use it, reduce the aquafaba to about a 1/3 cup and add the 2 tbsp of olive oil. I'll adjust the recipe.

Thanks!!

1/19/2017 11:32:59 am

Thank you!

Allie

3/23/2017 07:18:19 pm

is it possible to use oat flour?

Christa link

3/26/2017 11:00:43 am

Hi Allie,

I've not tried oat flour with this recipe, but if you were to try it, I would go with 1 cup oat flour, 1/2 cup starch (tapioca, arrowroot, potato, gmo-free corn etc.) and about 1/2 a tsp of a xanthum or guar gum if you have it, it'll make it hold together better. I am not sure if straight up oat will work, it may? Let me know if you want me to test it, and I will. :) I do have this recipe that I've tested and others have with success, and it doesn't include any additional starches or gums: http://www.artisticvegan.com/blog/homemade-oat-bread-free-of-gluten-yeast-oil-sugar-nuts-and-dairy.

My best,
Christa

Alex

7/7/2017 02:14:15 pm

Hi! These look great. Is it possible to leave out the agave? Thanks!

7/9/2017 11:45:39 am

Hi Alex, thank you!! Yes, of course! You can sub with your favorite sweetener or omit completely.

Samantha

11/8/2017 03:55:02 pm

Hi there! I was just wondering what purpose does the aquafaba provide in the recipe?

11/9/2017 10:05:58 am

Hi Samantha, the aquafaba acts as a dairy-free egg replacement. It's pretty amazing when baking with it. You could probably use another vegan egg replacement, though I've not tested it in this particular recipe. Thanks for asking!

Samantha Meiklejohn

11/9/2017 11:19:32 am

Thanks Christa. That's what I thought! I'm pretty keen on trying in baking etc. Usually I make meringues etc with it. I'm looking forward to trying this recipe out. Making vegan and gluten free burgers has become a fav of mine!!!

Amber

11/19/2017 05:35:04 pm

I made this with Bob Red Mills GF All Purpose Flour and the dough was very dry so it could not stick together. I added a lot more liquid (maybe 1/3 cup) to finally get a soft dough like the one in the video. If I try this again, I will make your flour blend and see if I get a wetter batter.

I wanted dinner rolls, so I baked the dough in a muffin tin for 10 minutes. The one I ate hot had a lovely fluffy texture, but the others sunk a bit as they cooled - so I probably should have gone with a longer cook time. They had a pleasant flavor, but the soda was pretty pronounced. I would be tempted to leave out the baking soda and go with a full Tablespoon of baking powder.

12/14/2017 03:46:43 pm

Hi Amber, I'm sorry for not getting back to you quicker! Thank you for making the recipe and the feedback. It does seem with gluten-free baking the flour can change the results dramatically! I'm glad you followed your instincts and added more liquid. I've not tested baking in the tin, nor with the full powder vs. soda, hope it goes well if you try again. I'll see if I can come up with a version that is primarily baking powder and in a tin. My best, Christa

Pongodhall

2/13/2018 04:40:59 am

I got a bit lost here.
Willing to try as is, BUT I'm not keen on agave, Aquafaba, and I hate soda (usually out in bicarbonate - gf non aluminium etc.) so what would that recipe look like now? Is that one possible do you think?
Not trying to be a nuisance but you must admit it is a bit of a challenge! 😉

2/13/2018 08:26:03 am

Hi Pongodhall,

Not a problem at all! Use any sweetener you want, maple syrup, brown rice syrup, coconut sugar or even pass. I have a recipe here that excludes aquafaba (https://www.artisticvegan.com/blog/buns-for-everyone-free-of-dairy-gluten-yeast-oil) you could probably use dairy free milk alone, and opt to use applesauce if you please. In hindsight, I'd remake these with baking powder so they don't spread out so much since the soda does cause things to spread. So feel free to use the baking powder vs. soda. It may be easier to try this recipe and just replace the soda with powder: https://www.artisticvegan.com/blog/buns-for-everyone-free-of-dairy-gluten-yeast-oil. Else use this one with the adjustments mentioned and I send you my very good vibes on it. If you want, I can make a new variety with these considerations in it. I mentioned in a past comment I needed to a do a baking powder variety, I'll add it to my list. :)

My best,
Christa

2/13/2018 08:54:50 am

Yes please, and thanks fir answering pso helpfully.

2/14/2018 06:18:29 am

Guess what? I was looking at most viewed recipes and the Cheesy Dill Biscuits came up, they contain exactly what you want. They have Maple Syrup vs. Agave, Baking Powder vs. Soda, and dairy free milk vs. aquafaba. You could increase the size and baking time a little to use them as buns if you wanted them taller. You can go with or without the dill and nutritional yeast. Here is the recipe: https://www.artisticvegan.com/blog/cheesy-dill-biscuits-vegan-gf-oil-free. Let me know if this will work. :) If not, I'm still down to give another go at some buns. If you are okay with yeast, that'll make things even easier. My best, Christa

Julie Allen

4/28/2018 10:17:20 am

We also used this recipe for hot dog buns. With the left over white beans for the aquafaba, we made baked beans.

10/7/2018 03:29:42 am

Such brilliant help, so appreciated, thank you.
I think those biscuits sound like a real winner don't they?
I'm into the kitchen for a 'mad experimenter' day thus week😂

10/8/2018 11:32:01 am

My true pleasure! We may have to do more biscuit and buns in the future, so handy to have around. I have so many of those "mad experimenter" days LOL enjoy and hopefully it's mostly fun and not too maddening. :)

Karen Hudson link

11/2/2018 12:09:35 pm

Hi Christa,

Can you use stainless steel English muffin rings instead of the strips around the buns? They work great for English Muffins. Do you have a vegan, gluten free English Muffin recipe with nooks and crannies?

Trying your oat bread today. Think I might put a little buckwheat flour in with it.

Love your website,

Karen Hudson-new to gluten free

11/5/2018 05:28:49 pm

Hi Karen,

Yes, you could totally use the stainless steel English Muffin rings. I don't have a gluten-free recipe for English Muffins with the nooks and crannies but you made my mouth water just thinking about it. I've added your request to my list and will work on it. :)

The buckwheat flour is so great isn't it? It's one my top favorite gluten-free flours.

You may like these - so yummy! I did corn-flour, gluten-free all purpose and buckwheat and all are good: https://www.artisticvegan.com/blog/vegan-biscuits - your rings would be great here too.

Happy Baking!!!

Christa

Vegan Buns - Gluten-Free & Yeast-Free

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