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:
Directions:
Notes:
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.
