No-Fuss Kombucha Buns

Here they are—my No-Fuss Kombucha Buns! This might be the simplified bread recipe you were waiting for! The multi-purpose grain-free gluten-free and vegan buns will surely satisfy your morning toast cravings to being an excellent addition to any plant-based meal.

These buns make tasty mini pizza crusts, fantastic burger buns to being equally amazing enjoyed on their own with your favourite buttery topping or homemade jam.

As a bonus, I share how to make gluten-free vegan pancakes with the same dough. Continue reading for the recipe instructions and short how-to video.

Not Your Standard Soft White Bread

If you’re expecting squishy white bread, please keep searching. This recipe is not your standard soft white bread, and it’s not squishy.

However, because of the recipe’s simplicity, the fact that it’s egg-free and the dough doesn’t contain gums it is a little more on the dense and nutritious side.

Therefore, you if haven’t had bread in a while due to food allergies/sensitivities or a restricted diet, then you will enjoy this No-Fuss Kombucha Buns recipe.

Why This Recipe

This bun recipe is nutritious and packed with simple and safe ingredients. It was designed for people that already avoid all or most grains, that follow a gluten-free and mostly plant-based or vegan lifestyle.

For instance, if you have digestive issues, allergies or many food sensitivities, then you’ll want to give this recipe a try.

Good For Most

I’m not saying that you can’t enjoy these if you’re not grain-free or gluten-free. What I’m trying to explain is that this is not the traditional kind of bread that you might be accustomed to.

In short, if you are not the adventurous kind and love squishy white bread then this No-Fuss Kombucha Buns recipe might not be for you!

Ingredients

These No-Fuss Kombucha Buns include simple ingredients that you can find at regular grocery stores most likely in the health aisle. The kombucha will be in a refrigerated section, either in a snack area near the front or in the refrigerated dairy area.

The best part is that you can also order many of these ingredients online.

The list includes:

• buckwheat flour
• sunflower seed flour (made with organic raw seeds)
• golden flax meal
• coconut palm sugar
• active dry yeast
• sea salt (fine grey sea salt is great)
• kombucha
• plant milk or water
• seed or herb topping(s)

Nut-Free Version

If you can tolerate and are not allergic to almonds or other nuts consider using them as a substitute to the sunflower seed flour.

Overnight Soaking

The overnight soaking of the bread ingredients is to help break them down. It is for the same reason you would soak nuts, seeds or legumes before using them in recipes.

In other words, if you have a harder time digesting bread, grains, seeds or nuts, in general, the soaking process can be very beneficial to your body, helping it digest and absorb nutrients.

Kombucha

The addition of the kombucha is to add some wild yeast, a little anyway, to help the texture of the dough and to start the beginnings of a quick fermented dough.

If kombucha is not your thing, or you just don’t have any, you can try making the recipe with plain carbonated water. I’ve tried it, and it was fine, just make sure to include the active yeast (read below) to create the best texture.

However, keep in mind that after 12 hours your dough won’t be fermented just yet. If you were to leave this dough mixture in the fridge for up to 48 hours the growth of more wild yeast is possible.

Active Yeast

I played around with the addition of active yeast in this recipe. If you can’t consume active commercial yeast, then please leave it out.

Most importantly, adding the active yeast helps the overall texture of this simplified bun recipe. It’s good without, but the buns will be denser.

Baking Tools

In the recipe notes of this post, I list the recommended tools. If you have a Dutch oven and a baking stone it will be great to use both to bake the buns.

However, if you don’t, no worries. Using a baking sheet, unbleached parchment paper and some aluminum foil to cover the buns while baking will be a good baking alternative.

How to Eat

My favourite way to enjoy these buns is toasted with the help of my good old cast iron pan. I gently oil my pan, make sure it’s nice and hot (reduce to low once hot), and toast sliced halves on both sides.

If you’re going to use these for burgers or sandwiches, freshly made buns are recommended.

After one day, these buns should be toasted for best results, texture and flavour.

Dough With Many Possibilities

As you get to know Fresh is Real, you will surely come to realize that many of the bread recipes developed for this blog can transform into other delicious options.

Go ahead and bake this No-Fuss Kombucha Buns dough recipe as crackers, bread sticks, pancakes, mini rolls, flatbread and so much more.

As a BONUS I’ve included a link to download a copy of the No-Fuss Kombucha Pancake recipe. Simply click the green box below! Hope you try it!

Baking Support

Join the Gluten-Free Vegan Baking Facebook group! A great place to find tips and tricks! Feel free to share recipes from GFV bakers around the world.

Did you create a new recipe worth sharing? Please share if you did! Remember they must be gluten-free and vegan. Bonus points if they can also be allergen-friendly!

Most importantly, I would like to congratulate all bakers that attempted their first GF sourdough recipe!

Previous Recipe

My last recipe on Fresh is Real was my Warm Winter Salad. The perfect recipe for the colder months when your body craves lots of fresh produce.

If you are grain-free gluten-free and would like to try a different recipe, please check out my very popular How to Make Grain-Free Bread recipe.

Share Your Creations

Did you try these No-Fuss Kombucha Buns? What did you think? Did you make them as is or did you sub any of the ingredients? Let us know what worked for you!

Take a picture! Share it with us on Instagram and tag it @freshisreal_ #freshisreal

Leave a comment below and rate the recipe if you made these buns. It’s helpful to others attempting this recipe for the first time!

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No-Fuss Kombucha Buns

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• Author: Chantal | Fresh is Real
• Prep Time: 25 minutes + 12 hours (overnight refrigeration)
• Cook Time: 25 minutes
• Total Time: 50 minutes (+overnight soaking)
• Yield: 6 buns 1x
• Category: Bread
• Method: Oven-Baked
• Cuisine: Grain-Free, Gluten-Free, Vegan, Plant-Based, Allergen-Friendly, Nut-Free

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Description

These No-Fuss Kombucha Buns will satisfy your bread cravings especially if you follow a gluten-free, grain-free and plant-based lifestyle. Soaking your dough mixture overnight will help break down the ingredients making them easier to digest.

This recipe is simple and perfect for anyone searching for nutritious and safe bread alternatives. It’s easy; mix the ingredients, refrigerate overnight (12 hours), shape and bake!

Slice them in half for fantastic burger buns, a great sandwich vehicle and the most perfect morning toast!

BONUS: This dough has many baking possibilities like crackers, pancakes, breadsticks, mini rolls, flatbread, and so much more! Get your copy of the bonus pancake recipe made with the same dough mixture.

TOOLS: baking sheet or Dutch oven, a baking stone is excellent, unbleached parchment paper.

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Ingredients

Scale 1x2x3x

Dry ingredients:

• 1 cup buckwheat flour*
• 1 cup sunflower seed flour*
• 4 tablespoons ground golden flax meal**
• 1 tablespoon coconut palm sugar
• 1 teaspoon active dry yeast***
• 1/2 tablespoon sea salt (fine grey sea salt is great)

Wet ingredients:

• 1/2 cup kombucha****
• 1/4 cup water or plant-based milk*****

Topping (optional):

• Seeds or herbs: sunflower, pumpkin, hemp, sesame, poppyseed or dried herbs

Cook Mode Prevent your screen from going dark

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Instructions

1. Combine the dry ingredients in a large glass bowl and mix until well combined.
2. Add wet ingredients and mix well, making sure no dry ingredients are left unmixed at the bottom.
3. Cover your bowl and refrigerate overnight for at least 12 hours.
4. Ready to bake? Preheat the oven, Dutch oven and/or baking stone on the middle rack****** to 450° for at least 30 minutes.
5. Have one or two parchment sheets ready to use. The parchment paper facilitates placing and removing the buns from the hot Dutch oven. Make sure your sheet(s) are at least 11 x 13 inches.
6. With a spatula or spoon and scoop out the dough onto parchment sheet(s). Divide dough into 6 equal portions.
7. Dust your hands with flour, buckwheat is excellent, to help shape your dough into 6 equal buns.
8. Flatten dough to desired bun shape as they won’t rise much when baking.
9. You can dust a pattern (e.i., flower) with some buckwheat flour on each top. See video. Adding seeds, scoring your buns and spraying a mist of oil/water is optional.
10. If using a Dutch oven, remove it from the preheated oven—be careful it will be hot! Leave the baking stone in the oven if you are using one.
11. Transfer your dough with parchment paper into the Dutch oven, cover and bake for 20 minutes.
12. At the 20-minute mark, remove the buns using the parchment paper to lift it out of the Dutch oven and transfer the buns directly onto the baking stone or oven rack. Continue baking for another 5 minutes until the bottoms are golden. Did you use a baking sheet with foil? No problem! Check on the buns at 20 minutes, they might need the additional 5 minutes to complete baking.
13. Place buns on a cooling rack and let cool for at least 10 minutes.
14. Enjoy with your favourite buttery topping or jam! These buns make the best toast (use a cast iron pan) and are also an excellent vehicle for homemade pizzas, burgers and sandwiches.

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Notes

* Milling your gluten-free, raw organic sunflower seeds and buckwheat groats into fine flours creates the best flavours. You can use a spice or coffee grinder, a smaller blender or a dry container Vitamix. Sift your flour then measure for best results.

** You can combine 2 tablespoons of whole psyllium husk with 2 tablespoons of flax meal (ground flax) as an alternative. If only psyllium, 2 tablespoons of whole psyllium husk should be sufficient.

*** The addition of active dry yeast is optional but recommended for the best texture making the buns a little less dense.

**** Use a kombucha brand that has good carbonation and the least amount of sugar. No added sugar preferably, and no other added ingredients. Homemade kombucha is perfect!

***** Homemade plant milk is the best as it should only have 2 components, the seeds/nuts and water. If you use water in this recipe make sure it’s filtered or spring water.

****** You don’t need a Dutch oven or baking stone but if you have both use them as it helps to distribute the heat more evenly. Place your baking stone on the middle rack then place your Dutch oven on top when baking. If you don’t have either use a parchment-lined baking sheet and cover the buns with a piece of tented foil while baking.

Refrigeration Tip: You can leave the dough in the fridge for 2-4 days. It will continue to ferment like sourdough because of the kombucha and added yeast. Don’t be surprised if your buns taste more sour after 12+ hours.

Storage Tip: Enjoy the buns the same day. Store any leftovers on the counter covered for 1 day then refrigerate for up to 5. You can also freeze these buns, but I suggest slicing them in half before doing so.