Vegan Buns Recipe (Sugar-free, Gluten-free, Lactose-free)

Gluten-free flour mix for vegan buns (sugar-free)

🔹 Base mix (for about 500 g):

• 200 g rice flour (white or semi-whole)

• 100 g potato starch (or cornstarch)

• 100 g buckwheat flour (or quinoa for a milder version)

• 50 g chickpea flour (adds binding and protein)

• 50 g tapioca flour (provides elasticity)

🔹 Additions (natural binders):

• 1 to 2 tablespoons psyllium husk powder or ground flax seeds (binder, “sticky” effect similar to gluten)

• 1 teaspoon salt

• 1 packet gluten-free dry yeast

🧁 Vegan gluten-free sugar-free buns recipe

Ingredients (for 5-6 buns):

• 400 g of the above mix

• 1 packet dry yeast (7-8 g)

• 1 teaspoon salt

• 2 tablespoons olive oil

• 300 ml lukewarm water (or unsweetened plant-based milk)

• 1 tablespoon apple cider vinegar (helps with rising)

• Optional: sesame or poppy seeds for topping

Preparation:

1. In a bowl, activate the yeast in 100 ml lukewarm water for 10 minutes.

2. Mix the flour blend, salt, psyllium (or flax), oil, and vinegar.

3. Add the remaining water and activated yeast, mix well (the dough is sticky, that’s normal).

4. Let rise in a warm place for 1 hour covered.

5. Shape the buns with oiled or wet hands. Place them on a baking tray.

6. Let rest 20-30 minutes more.

7. Brush with a little water or plant milk, add seeds if desired.

8. Bake: 25-30 minutes at 180°C (preheated oven) until lightly golden.

💡 Tips:

• For extra softness: add 1 tablespoon apple or sweet potato puree to the dough.

• To freeze: let cool completely then store in an airtight bag.