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+ servings
This recipe is easy to make and perfect for a burger or sandwich!
Duration1 hr 45 mins
Cook Time25 mins
Prep Time20 mins
Servings6

Ingredients

  • 1 cup 90 g oat flour (gluten (free if needed))
  • 1/2 cup 80 g white rice flour
  • 1/2 cup 60 g tapioca flour
  • 3 tsp psyllium husk powder
  • 2/3 tsp salt
  • 1/2 cup 120 g mashed potatoes
  • 2/3 cup 160 ml plant (based milk, lukewarm)
  • 1 1/2 tsp dry instant yeast
  • 3 tsp sugar

Instructions

  • Peel a big potato and cut it into 2-inch pieces. Cook it in a pot of salted water until tender (about 15 minutes). Drain the water and mash the potato with a potato masher (you will need 1/2 cup/120 g of mashed potatoes for this recipe). Let cool.
  • In a small pot, dissolve the dry yeast with the sugar in the lukewarm milk (about 100°F/38° C). Let the yeast proof for 10 minutes. It should get frothy and rise a little bit.
  • Put all flours into a bowl, add the psyllium husk powder and salt and stir with a whisk.
  • Pour the yeast mixture into the bowl and also add 1/2 cup of mashed potatoes.
  • Mix everything together with a spoon or your hands and knead the dough for a few minutes. It should be moist and not dry. If it's too dry add a little bit of water. If it's too sticky, add a little bit more tapioca flour.
  • Divide the dough into 6 equal parts and roll each piece into a ball with your hands.
  • Place the buns onto a baking pan, lined with greased parchment paper or into a burger silicone pan (see pictures above in the blog post) and score a cross on the buns.
  • Cover the pan with a wet kitchen towel and let them rise in a warm place (e.g. in a 100°F/38°C oven) for about 60 minutes. They will rise a little bit (not as much as a dough made with wheat flour though).
  • After 45 minutes, preheat oven to 360°F/180°C. Put a heat resistant container into the oven and fill it with water (it will release steam during baking which will make the buns soft).
  • Bake the buns in the oven for about 25 minutes. Enjoy warm!
  • They taste best on day one. You can store leftovers in the fridge but since this is a gluten-free buns recipe they will become a bit drier on the second day. That's why it's best to reheat them in the microwave for 30-45 seconds when you eat them the next day. Check the recipe notes below if you want these gluten-free buns to taste like soft pretzels!
This recipe was republished with permission from ElaVegan. Find the original recipe here