Gluten-Free Vegetable Bun
Soft, fluffy, and packed with a vibrant medley of flavors, these Gluten-Free Vegetable Buns are the perfect blend of health and indulgence. Made with gluten-free all-purpose flour and psyllium husk for a tender, doughy texture, these buns are filled with a savory mix of carrots, cabbage, bell peppers, and green onions sautéed in garlic, soy sauce, and sesame oil. Perfect for snacking, light lunches, or even as a party appetizer, these buns are easy to prepare and completely free of gluten, making them a versatile option for those with dietary restrictions. Whether you're a seasoned baker or a beginner, this recipe's straightforward steps will have you creating golden-brown, delicious buns in no time. Ideal for serving as a standalone dish or paired with your favorite dipping sauce, these buns are a wholesome, mouthwatering treat that everyone can enjoy!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 3 tablespoons Olive oil
- 0.5 cup Carrot, finely grated
- 1 cup Cabbage, finely shredded
- 0.5 cup Bell pepper, finely chopped
- 0.25 cup Green onions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 0.25 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 1 teaspoon Water (for cornstarch slurry)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, salt, sugar, and instant yeast.
Gradually add the warm water and mix until a dough starts to form. Knead the dough for 3-4 minutes using your hands or a stand mixer with a dough hook.
Add 2 tablespoons of olive oil to the dough and knead for an additional 2 minutes. Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour, allowing it to rise.
While the dough is resting, prepare the vegetable filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Sauté the minced garlic for 30 seconds until fragrant, then add the carrot, cabbage, bell pepper, and green onions. Cook for 5 minutes until the vegetables are slightly softened.
Stir in the soy sauce, sesame oil, and black pepper. In a small bowl, mix the cornstarch with 1 teaspoon of water to create a slurry, then add it to the vegetable mixture. Cook for another minute until the filling thickens slightly. Remove from heat and let cool completely.
Once the dough has rested, divide it into 8 equal portions. Flatten each portion into a disk about 4 inches in diameter.
Place 1-2 tablespoons of the vegetable filling in the center of each disk. Gently gather the edges of the dough and pinch them together to seal, forming a bun. Repeat for all portions.
Place the buns seam-side down on a parchment-lined baking sheet. Cover with a towel and let them rise for 20 minutes.
Preheat your oven to 375°F (190°C). Once the buns have risen, lightly brush the tops with the remaining 1 tablespoon of olive oil.
Bake the buns for 18-20 minutes, or until the tops are golden brown.
Remove from the oven and let the buns cool for 5 minutes before serving.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5409 mg | 235% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 42.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
