Baking without yeast? Yes, it is possible! I am super happy to be able to share this recipe with you!
Quite some time ago I saw this recipe for a yeast-free bread from German blogger Freiknuspern. I didn’t have most of the required ingredients, so I never made it. But I remembered how she used lots of psyllium fiber husk and baking powder.
Now, ever since I’ve baked the very good prototype of this a few weeks back, I’ve been trying variations. I am very happy with it now. And I still can’t quite believe how this is possibly vegan, gluten-free, oil-free AND yeast-free.
The texture is amazing! Soft, fluffy and moist. Just perfect! And you can bake them as pictured, dusted with some flour to create a rustic look. Or skip the flour to have a little more smooth surface, ideal for burger buns.Print
Super easy bread rolls, that are not only vegan and gluten-free, but also without yeast.
• 70g cooked pumpkin or kumara (sweet potato), preferably orange
• 350ml water
• 4 tbsp psyllium fiber husk
• 100g rice flour
• 100g buckwheat flour
• 30g corn (maize) flour
• 1 tsp baking powder
• 1/2 tsp salt (or to taste)
1. Preheat oven to 220°C top-/bottom heat.*
2. Shortly blend pumpkin with water. Then add psyllium fiber husk and blend again until smooth. Set aside.
3. Mix the remaining ingredients in a bowl. Stir in the pumpkin mixture and knead until it forms a dough.
4. Form the buns with cold, wet hands and place on baking tray. If you like, sprinkle with rice flour and lightly cut in length.
5. Bake for 25 to 30 minutes or until they brown up lightly.
*I use a fairly old electric stove. Once I place the tray in the oven, the temperature drops down to 170°C and then slowly goes up to 200°C. I recommend an oven thermometer.
Keywords: bread rolls, vegan, gluten-free, oil-free, without yeast