Makes 2 Large Buns, 4 Small - Double/Triple Recipe for more
- 1 1/2 Cups / 176 g Gluten-Free All Purpose Flour like King Arthur (or All-Purpose Flour/Whole Wheat for glutenous variety)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 Tbsp Agave or Sweetener of choice
- 1/2 Cup Dairy Free Milk of Choice
- 1/2 Tbsp Lemon/Lime Juice or Apple Cider Vinegar
- 3 Tbsp Aquafaba (or 1 Vegan Egg Substitute)
- Oats for Sprinkling
- Preheat the oven to 350° F. Line a baking sheet with parchment paper, a silicone mat or lightly grease.
- Combine the dairy free milk and lemon juice together, mix and set aside to sour for 5 minutes.
- 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 ingredients, soured dairy free milk, aquafaba and agave. Mix until well combined, kneed with oiled hands for a few minutes until it creates a smooth yet tacky dough.
- Shape into buns that are 3" across each way for a larger bun, or as desired. Opt to use a ring or parchment paper lined foil as in video. Cook them close for softer buns that pull apart or further apart for a slight crust. Opt to brush with dairy free milk (optional add a tiny agave as well).
- Bake 15-20+ minutes. You'll know they are done when they are golden, and when you flick the backside it sounds hollow or the internal temperature is 190°F. You can also try a toothpick until clean. Cool on cooling rack, enjoy warm or cool and slice.
- 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 dairy free milk by 1 tbsp and 1 tbsp of olive oil or coconut butter/oil if desired.