Since I had other food allergy testing done in June, and found out I need to limit my eggs, I’ve been trying to bake more without eggs. Well I have several egg free recipes on the go, but I have finally perfected my egg free buns!! Yay!! They taste even better (in my opinion), than my other bun recipe that contains eggs.
I am finding that the longer I am away from my old foods and the more foods I have to limit, the broader I look to create new and interesting recipes! I am grateful that I have the ability to create recipes and that I can share them with everyone!
These buns can be whipped up in just ten minutes and can bake while dinner is cooking 🙂
Simply Made Buns- Gluten Free/ Yeast Free/ Egg Free/ Dairy Free
3/4 c. gluten free flour mix
1/2 c. teff flour (or just extra flour mix)
1/2 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
2 Tbsp. ground chia
1/3 c. plus 1 c. water
2 Tbsp. apple cider vinegar
1/3 c. olive oil
Preheat oven to 400 degrees.
Mix the ground chia with 1/3 c. water and set aside. (This will be your eggs)
In a medium size bowl stir together flour mix, teff flour, xanthan gum, baking powder, baking soda, and sea salt.
Add chia water mixture to dry ingredients. Then stir in remaining water, apple cider vinegar, and olive oil.
Divide batter into six buns, into greased pan. I use this pan that is 3 1/2 inches.
You could also use bowls.
Bake for 20-22 minutes, depending on how many buns you have and how big they are.
To make sausage buns, form the shape of a sausage out of foil. Grease and pour your dough into them. I make four of them. These buns need to cook approximately 24-26 minutes, depending on the size of buns.When using, I cut a triangle shape horizontally out of the bun so the sausage has a place to sit.
These buns keep well in a covered container on the counter for two days. They also freeze well.
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Shared On: Wellness Weekend, Lunch Box Love, Make Your Own Monday, Gluten Free Round Up, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Tuesday, Gluten Free Wednesdays, Allergy Free Recipes, Creative Wednesdays, Healthy 2Day Wednesdays, Tasty Traditions, Real Food Fridays, Gluten Free Fridays, Whole Food Fridays, Food On Friday
Do you use these as hamburger buns? What GF flour blend do you use?
Yes I have used them for hamburger buns 🙂 I use my own GF blend.
Love that you didn’t use eggs!!!!! 😀
Thanks Gigi!
I’m impressed! I’ve never thought of making my own GF buns. Very cool!
I don’t have much of choice when I can’t have yeast…
I’m really close to buying xanthum gum. 🙂
Can you use guar gum instead of xanthum gum?
Yes you can Laurie.
I can’t use your gf flour ingredients. I can use flax, seeds and nuts. What can I use for xanthum gum?
Guar gum can be used instead of xanthan gum. If you can’t use the gluten free flours then sorry but you will want to get a grain free recipe.
Are these soft buns or do they tend to be crusty?
They are soft buns.
These look great, Sandi! I love how you’ve managed to do away with so much and yet still create a soft bun. I’m featuring this tonight on WNWNW 🙂
Thanks Danielle!!
Easy peasy, I like it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Hi Sandi,
What could I use instead of eggs, chia or flax seeds? Also, for my baking powder, I use 2 parts Cream of tartar and 1 part baking soda. So, Would I need the additional baking soda, if so, would it still be 1 tsp??
If you can have an egg replacer then you can use that. If not then I have no idea. I have never used the cream of tarter and baking soda for my baking powder so I’m not sure.