I have a serious confession to make here. Baking is not something I actually enjoy. Okay, okay. I’m pretty sure I’ve said something along those lines here before. I love to cook but baking has never been my thing. I don’t like sweets all that much so it seems pointless to bake goodies. We really don’t eat a lot of bread either so it feels like a lot of work to put together a loaf of bread. (It’s really not, I’m just being whiny.)
But there are times that baked goods are an instrumental part of a recipe. Buns, for example. You kind of need them to make a veggie burger complete. You also kind of need them for things like shredded jackfruit pulled pork or vegan sloppy joes (recipes for both coming very soon!).
So I figured it was time to just bite the bullet and make some buns.
I’ve made buns before using one of my bread recipes but they weren’t as nice and fluffy as I’d have liked. They served the purpose well enough but needed tweaking. This recipe uses a lighter flour blend and I’ve allowed for a lot of rising time before baking to ensure a nice light and fluffy texture.
Look at how nice and fluffy those rose up!
As in all gluten-free and vegan baking I am sure that in time I’ll come up with a newer version that will render this one obsolete. Or maybe I just won’t bother trying to come up with a newer version because this one works pretty awesome as is.
These aren’t crumbly or gritty. They’re fluffy, airy and light but still stand up to the messiest of fillings you can shove in there.
- ½ cup brown rice flour
- ½ cup tapioca starch
- ½ cup cornstarch
- 3 teaspoons potato flour (NOT potato starch)
- 1½ teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 1 teaspoon egg replacer powder
- ½ teaspoon kosher salt
- 1 flax ‘egg’ (1 tablespoon ground flax seed + 3 tablespoons warm water)
- 1 teaspoon apple cider vinegar
- 2 tablespoons grapeseed oil
- 1¼ teaspoons agave nectar
- 1 cup warm water
- 2½ teaspoons dry yeast
- 1 teaspoon sugar
- Grease a large muffin tin with cooking spray.
- In a small bowl combine warm water with sugar. Sprinkle yeast over top and let sit for 10 minutes to allow to foam a bit.
- In a medium bowl whisk together brown rice flour, tapioca starch, cornstarch, potato flour, baking powder, xanthan gum, agar powder, egg replacer powder and kosher salt.
- In the work bowl of your mixer (or in another large bowl with a hand mixer) combine flax egg, apple cider vinegar, grapeseed oil, agave nectar and yeast/water mixture.
- Add the dry ingredients to the wet and beat for 3 minutes, stopping half way to scrape down sides of bowl.
- Divide the batter evenly among the six greased muffin cups.
- Allow the buns to rise, covered loosely, in a warm place until doubled in size – about 45 minutes.
- Preheat oven to 375ºF.
- Bake risen buns in preheated oven for 20-25 minutes until nicely browned. Test for doneness.
adapted from The Gluten Free Gourmet Bakes Bread
Feel free to double this recipe if you want a dozen buns. Six is the perfect amount for Levi and I but we’re just two, after all.