Description
Make soft, tender breakfast buns without gluten or yeast. This quick recipe requires no proofing time for a satisfying, grab-and-go morning bake.
Ingredients
Scale
- 3 dl water
- 2 dl plant-based milk (oat milk or almond milk)
- 2 tablespoons psyllium husk powder
- 4 dl oat flour
- 1 dl almond flour
- 1 dl buckwheat flour
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- Sesame seeds (optional)
Instructions
- Mix the dry ingredients: flours, psyllium, salt, and baking powder. Thoroughly combine them.
- In a separate bowl, mix the liquid ingredients: water, plant-based milk, apple cider vinegar, and olive oil.
- Pour the liquid mixture into the dry ingredients and mix well quickly, as the psyllium begins to swell immediately.
- Let the dough swell for 20 minutes.
- Set your oven to 225 Celsius or 435 Fahrenheit.
- Shape the dough into 6 buns using oiled hands.
- Place the buns on a baking sheet and bake on the middle oven rack for 30-35 minutes. Sprinkle sesame seeds on top before baking if you choose.
- Remove the buns from the oven. Cover them with a kitchen towel and let them cool under the towel for 30 to 60 minutes.
Notes
- This recipe focuses on achieving structure without traditional rising agents, relying on the binding power of psyllium husk.
- Oiling your hands helps manage the sticky dough when shaping the buns.
- Cooling the buns under a towel helps maintain a soft texture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 6
- Cholesterol: 0
Keywords: Gluten-free breakfast buns, yeast-free baking, oat flour recipe, psyllium husk buns, quick gluten free breakfast, dairy free breakfast, no-rise buns