You, my friends, requested a gluten free vegan bread recipe so that’s exactly what you’re getting! (Finally...)
I know, these buns aren’t the most beautiful objects in the world but I gotta say, they are pretty damn delish.
🥯 🥯 🥯
I gotta admit, I worked REALLY hard at creating the best recipe I could. (I probably made about 10 versions of not so perfect buns) - and then I came across someone else’s recipe (😳) that COMPLETELY NAILED IT. Therefore, I must give credit where credit is due: I almost NEVER post other people’s recipes on this feed BUT @veganricha takes the #vegan cake.... and I absolutely hope that you agree.
Just head over to her feed which will lead you to her site, or follow my version below.
Mixed seed “burger” buns/flatbread ingredients:
1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup oat flour
1/4 cup tapioca starch
1/4 cup potato starch
3/4 tsp baking powder
1/2 tsp Himalayan
3/4 cup warm water
2 tsp dry active yeast
1 tsp coconut sugar
1 Tbsp extra virgin olive oil
1/4 cup non dairy yogurt
Add the dry ingredients to a bowl and whisk. In another bowl, add the warm 1/4 cup water, sugar, and yeast. Mix and let sit for about 5 minutes. It should froth up.
Add the yeast mixture to the bowl with the dry mixture then pour in the oil, yogurt and the other 1/2 cup warm water to the bowl as well. Stir. The batter should be thick and sticky.
Pre-heat the oven to 230C/ 450F, meanwhile allow the batter sit near the warm oven for 10 minutes
Mix the dough and drop about 1/4-1/3 cup of the batter or large spoon fulls on parchment lined sheet. (This is the part my daughter loves doing!) Sprinkle some water onto the batter, flatten into 1/2 inch bun shaped circles. Sprinkle some #seeds (mixed or not) on top. Let sit again in a warm place for another 10 minutes. Place another parchment sheet on top so it just sits lightly on the buns. (important to keep moisture from escaping).
Bake for about 11 minutes. Remove from the oven and let cool for 5 minutes before removing the #buns from the sheet. Serve and enjoy or freeze for later! *they freeze and reheat really well **i recommend you double the recipe to make more to store.✨