Saturday, July 2, 2011

Gluten Free and Egg Free Sandwich Buns now Yeast Free too!

In my never ending quest to eat healthier I have started remaking some of my older bread recipes and leaving out the yeast.  This past week I remade my gluten-free, egg-free sandwich buns to be yeast free also with excellent results.

They still rose.  They tasted excellent.  They were soft and the texture reminded me of a fresh from the oven,  steaming Thanksgiving dinner roll.

Here is the new, yeast free recipe.


1 cup Potato Starch (not potato flour)
1/2 cup Tapioca Flour
1/2 cup Arrowroot
1/2 cup Brown Rice Flour
1/2 cup Sweet Rice Flour
1/4 cup sugar
3/4 teaspoon salt
1 and 1/2 teaspoons Xanthan Gum
1 teaspoon Guar Gum
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 cup buttermilk
1 tablespoon clover honey
3 tablespoons Flaxseed Meal
9 tablespoons hot water

Begin by whisking the flours, gums, soda, powder, salt, and 1/4 cup sugar together thoroughly in a bowl and set aside
Next, set out the buttermilk to come to room temperature. Then mix the Flaxseed Meal with the 9 tablespoons of hot water. Set this aside to get goopy and thicken up.
Now, in your stand mixer bowl, with dough hooks attached and the flour mixture in the bowl, begin mixing in the buttermilk and the flaxseed mixture.  Be sure to allow time to mix thoroughly.  The dough should be sticky and thick.
Preheat oven to 350 degrees.  Use a cooking spray to coat your pan.  I use Crisco olive oil.
Since the dough is super sticky at this point. I use Crisco cooking spray to coat my 1/3 cup measuring scoop then use the scoop to transfer the dough in nice 1/3 cup portions to my bun baking pan.
Spend a little more time at this step to make prettier buns.  Next, place into the 350 degree oven to bake for 45 minutes.  
They easily remove from the pan and break apart into buns. I cooled them on a wire rack briefly before serving.

Shawn and I loved these and will definitely make them "yeast free" from now on.



  1. I have a quick question for you. Why is it healthier to go yeast free? This is a new idea for me and I'm just trying to understand. I definitely want to try making these rolls (any of the variations you've made), especially during the holiday weekend, they look so good. Thank you! :)

  2. For me, yeast free breads helps control some Candida overgrowth issues that have threatened my good health on a number of occasions since going gluten-free. But aside from that, I've discovered that Shawn and I tend to enjoy the flavors more in breads that are made without yeast, so less goes to waste and more goes in our bellies.

  3. Thanks for the information! I love the smell/taste of yeasted bread, but I'm very curious now about your yeast free version. I'll have to make some of both and have a taste test. :)

  4. Can't wait to try these out but when do you add the honey?

  5. Add the honey when you begin adding the buttermilk and the flaxseed mixture, there is no wrong order as long as it all mixes together.

  6. what can u use in place of buttermilk?i cant have dairy.thank you-these look good.

  7. Any of your favorite milk substitutes can replace the buttermilk. Just add a tablespoon of apple cider vinegar. I've made these with soy milk and almond milk before.

  8. Thank you , I am allergic to yeast, so I want to try these.

  9. Hi,
    Can you please add a recipe which is just egg free and yeast free? How do I make a wheat flour bread? Is there any way to alter this recipe?

    1. Riddhi,
      I cannot advise you on baking a "wheat bread" other than to tell you that their are plenty of websites out there that teach such things. This website is one of the few that is entirely geared towards "gluten-free" recipes and lifestyle. Wheat, rye, and barley contain gluten that is harmful to a lot of people including my spouse, and my readers. With that explained, while I don't recommend eating it, you can often add up all the gluten-free flours in a gluten-free recipe and replace the total with an all-purpose flour, then leave out the xanthan gum and guar gum.