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Seeded Vegan Buns

swell vegan gluten free seeded buns

These soft yet chewy gluten free buns are great for sandwiches or whatever burger gets slung your way. And they’re easy to mix by hand, so no stand mixer is necessary. I used a sorghum flour blend that included a bit of chickpea flour as well.  About the psyllium, check the label to make sure no gluten-containing ingredients have been added. This brand (found at Walgreens) works well on a regular basis.

Chia seeds are everywhere now. Literally. Sometimes in the produce section, other times in the baking aisle. I spotted some chia seeds recently in a “superfoods” endcap, along with a super retail markup. It pays to look around.

Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like preheat the oven. Letting the dough chill in the fridge overnight does wondrous things for yeast breads. It’s like a mini vacation. And your buns deserve it.

Seeded Vegan Buns

5 or 6 seeded buns

Mix by hand then refrigerate dough overnight. Your patience will be rewarded. An overnight stay in the fridge enhances the texture and flavor of the buns by allowing the yeast time to do its thing. Store extra buns frozen to enjoy as needed.

Ingredients

  • Today
  • 1 3/4 cups sorghum flour bread blend
  • 1 tablespoon sugar
  • 1 tablespoon psyllium husk powder
  • 1 tablespoon chia seeds, ground
  • 1 tablespoon caraway seeds
  • 1 teaspoon instant yeast
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil + water to equal 1 cup
  • Tomorrow
  • 1/8 teaspoon instant yeast dissolved in 1 tablespoon water
  • Sesame and caraway seeds or sea salt for topping

Instructions

In a medium bowl, combine gluten free flour, sugar, psyllium husk powder, chia seeds, caraway seeds, 1 teaspoon yeast, baking powder, and salt.

Add oil and water in cup to dry ingredients and stir thoroughly to combine. Dough will thicken in a few minutes as psyllium and chia seeds work their magic. Cover and refrigerate overnight.

The next day, remove dough from fridge about an hour before you plan on baking. Heat oven to 350 degrees. Line a cookie sheet with parchment paper. Dissolve 1/8 teaspoon yeast in water and stir into dough.

Use a #10 disher to portion dough, or divide dough into 5 or 6 balls using greased hands if necessary. Flatten balls slightly and top with sesame and additional caraway seeds if you like. A few minutes (10-15) in a warm place is all that's needed before baking.

Bake for 22-24 minutes.

http://freerangecookies.com/2014/05/19/seeded-vegan-buns/

vegan gluten free buns

Looking for more recipes? There’s something for everyone at Gluten Free Wednesdays.

Comments

  1. These are incredible looking, Linda! You really have great gluten-free bread nailed! Can’t wait to share these in an upcoming roundup for my Bountiful Bread Basket series. 🙂

    Thanks for sharing with us!
    Shirley

  2. Hi. I have been looking for a while for a gluten free, vegan bread recipe for a family who are trialling gluten free. These worked out really well, in fact my gluten free husband said they are one of the closest to tasting like wheat. I only had Whole Sorghum Flour in my gluten free flour mix (sorghum, tapioca, potato, almond meal), so after mixing, resting in the fridge overnight and kickstarting the rising, I needed to add about 1/3 cup more water. Also, I subbed caraway seeds for golden flax seeds. I cannot taste them (being allergic to ALL grains) but the texture looked great . Any more gluten free, sugar free vegan recipes? Bring them on! Thank you SO much. Mixing up another batch now!

    • Love your idea of adding more water to lighten the load, so to speak. I find that necessary occasionally too, depending on the flours used. Thanks so much for the great feedback!

  3. These buns look incredible! I can’t believe there are no eggs in them! Great recipe.

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