Gluten-Free Vegetable Bun

Soft, savory, and perfectly golden, these Gluten-Free Vegetable Buns are a delightful fusion of fluffy bread and a vibrant, flavor-packed filling. Made with gluten-free all-purpose flour and psyllium husk powder for a tender, chewy texture, these buns are stuffed with a medley of sautéed vegetables like cabbage, carrots, and bell peppers, seasoned with garlic, gluten-free soy sauce, and a touch of sesame oil. Easy to prepare with a simple dough that rises beautifully, this recipe is ideal for both beginner bakers and experienced gluten-free cooks. Ready in under an hour, these versatile buns are perfect as a snack, appetizer, or light meal. Whether you're following a gluten-free diet or simply seeking a wholesome, veggie-forward bake, these buns are sure to become a household favorite!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, salt, sugar, and instant yeast.

Step 2

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.

Step 3

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.

Step 4

While the dough is resting, prepare the vegetable filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.

Step 5

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.

Step 6

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.

Step 7

Once the dough has rested, divide it into 8 equal portions. Flatten each portion into a disk about 4 inches in diameter.

Step 8

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.

Step 9

Place the buns seam-side down on a parchment-lined baking sheet. Cover with a towel and let them rise for 20 minutes.

Step 10

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.

Step 11

Bake the buns for 18-20 minutes, or until the tops are golden brown.

Step 12

Remove from the oven and let the buns cool for 5 minutes before serving.

Nutrition Facts

Serving size	1209.6 grams (1209.6g)

Amount per serving	% Daily Value*
Calories	1974

Total Fat 60.70g	78%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 9.80g
Cholesterol 0mg	0%
Sodium 5409mg	235%
Total Carbohydrate 352.60g	128%
Dietary Fiber 36.60g	131%
Total Sugars 42.20g
Protein 19.90g	40%

Vitamin D 0IU	0%
Calcium 259mg	20%
Iron 7mg	39%
Potassium 1557mg	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.

Source of Calories

Fat: 26.8%

Protein: 3.9%

Carbs: 69.3%