Gluten-Free Vegan Buns
Soft, wholesome, and oil-free bread buns made with oat and chickpea flour. Perfect for sandwiches, burgers, or enjoying with soup — no kneading required!
Equipment
- mixing bowls
- measuring cups and spoons
- Whisk
- Jug or small bowl
- baking tray
- parchment paper
- oven
Ingredients
- 1 cup oat flour certified gluten-free
- ½ cup chickpea flour
- 2 tbsp ground flaxseed
- 2 tsp baking powder aluminum-free
- ½ tsp baking soda
- ½ tsp apple cider vinegar activates soda
- ½ tsp sea salt
- 1 cup unsweetened plant-based milk soy or almond for best texture
- 2 tbsp unsweetened applesauce for moisture & binding
- 1 tbsp sesame seeds or poppy seeds for topping
Instructions
- Preheat oven to 110 °C (230 °F). Line a baking tray with parchment paper.
- In a large bowl, whisk together the oat flour, chickpea flour, flaxseed, baking powder, baking soda, and salt.
- In a separate jug, whisk the plant milk, apple cider vinegar, and applesauce. Let sit 2–3 minutes to curdle slightly (buttermilk effect).
- Pour the wet mixture into the dry ingredients. Mix just until combined — batter will be thick but scoopable (not kneadable).
- Using damp hands or a spoon, shape into 6 bun mounds on the baking tray. Smooth the tops gently.
- Sprinkle with seeds if desired.
- Bake for 65–75 minutes, until buns are firm to the touch and a toothpick comes out clean.
- Cool completely before slicing — they firm up more as they cool.
Notes
Baking low and slow keeps these buns moist inside while firm on the outside.
Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Great toasted or used for veggie burgers.
Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Great toasted or used for veggie burgers.