Simple buckwheat English muffin buns that are perfect to have on hand for any gluten-free breakfast or dinner side. Toasted or warm with coconut butter, these yeasted buns are easy to make even for the new baker.
Get pumped for a two-parter recipe! Today I am starting off with the bun, the base so to speak. You may remember the first appearance of English Muffin Buns in this recipe. I have been playing around with my own version now and finally got them to be perfect! You might also remember that I said I am not very fond of baking. Cooking will always have my heart and I think it is such a more creative outlet and has greater possibilities. However, I think I now learned to appreciate the art of simple baking.
It takes a little more work to get a recipe just right when it comes to baking, but the pay off is always satisfying. Once you have a good base recipe, it is time to go out and make it your own. I am still loving buckwheat flour and the light beautiful taste and toasty color it has. Perfect in pancakes, why not perfect in some English Muffins? Playing around with the ratios of the flours is the most crucial part to baking. It is even more crucial when you are baking gluten-free and vegan.
With no gluten and no eggs, baking this way can be a bit intimating for even the most seasoned baker. But I love a challenge and proving that gluten-free vegan baked goods trump conventional ones hands-down! So are you interested in the recipe?
Did I mention these are just so light and fluffy? Topped with poppy seeds, and the most recent batch I made I used sesame seeds which were equally as amazing. Perfect for a light breakfast side, a healthy option to enjoy with soup or a salad, or as a bun as you will see in tomorrow’s part 2. These are best toasted and can even be frozen in the freezer ready for use later. That is what I like to do. Make a huge batch, freeze them individually, and then take them out as needed. Just defrost in the microwave for 30 seconds, cut in half, and toast. Perfection!
Buckwheat English Muffin Buns
Buckwheat English Muffin Buns
Simple buckwheat English muffin buns that are perfect to have on hand for any gluten-free breakfast or dinner side. Toasted or warm with coconut butter, these yeasted buns are easy to make even for the new baker.
- Yield: 7 1x
- Category: Breads, Breakfast, Baking
- Cuisine: American
Ingredients
- 3/4 Cup Buckwheat Flour
- 3/4 Cup All Purpose Gluten-Free Flour (Bob’s Red Mill)
- 1 TB Active Dry Yeast
- 1 Tsp Xanthan Gum
- 1 Tsp Olive Oil (plus more for greasing)
- 1 1/3 Cup Warm Water (around 110°F)
- 1 TB of Ground Cornmeal
- Poppy Seeds and/or Sesame Seeds (optional topping)
- Aluminum Foil (to make 7 rings)
- Parchment Paper (or a Silpat)
Instructions
- Combine the flour, yeast, and xanthan gum in a large mixing bowl and whisk together.
- In a microwave safe bowl, heat the water on high to about 90-120 seconds or until the water is very warm to the touch.
- Then add the water and the oil into the flour mixture and whisk. Keep on mixing until you have a doughy yeasty batter.
- Cut a piece of parchment paper and place it on a baking sheet (or use your Silpat). Next, use some olive oil to grease the insides on the foil rings and space them out on the baking sheet. Then sprinkle some cornmeal evenly in the bottoms of the rings directly on the baking sheet.
- Pour a good 1/4 cup of the batter into each of the rings and smooth it out as best you can. (This part can be messy and the yeast makes the batter very sticky.)
- Now sprinkle poppy seeds or sesame seeds on the tops of the buns.
- Allow the yeast to do it’s magic and let the buns rise for 30 minutes in a warm place. I put the baking sheet on top of the stove. Half-way through (15 minutes), turn your oven on at 375°F to preheat. This will also help with the warm environment for the buns.
- Once 30 minutes is up and the buns have risen, place the buns in the oven and bake for 15 minutes.
- Remove those beautifully delicious smelling buns and allow them to cool COMPLETELY. Then your can carefully remove the foil rings by just pealing them off.
- Now, if you want to freeze them, wrap each bun in wax paper and place each in an individual plastic sandwich baggie. Then just freeze’m! To reheat, remove all wrapping, microwave for about 30 seconds on high, cut, and toast!
Notes
Adapted from this recipe.
Nutrition
- Serving Size: 1
Don’t be intimidated by using yeast! Some people find that a bit scary (I did before I made these), but it couldn’t be easier! My mom could even make these, hell, I bet my brother could! (Well, maybe not…he has trouble even boiling water). I digress. These are simply easy and delicious and you should give them a shot. You will definitely want to after you see what I have in store for you tomorrow 😉
So tell me:
Does baking intimidate you?
What is your favorite flour to work with? Buckwheat, hands-down for me. But I also bought some new-to-me Millet flour over the weekend to start trying! Millet pancakes anyone? 😉
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Gigi says
February 19, 2017 at 7:20 pmI kept searching the store for gf English muffins and the only ones I could find were HORRIBLE and so hard that I couldn’t bit into them! I thought to myself, why can’t I make them from buckwheat since it’s texture is so soft. I did a quick search and settled on your recipe. Just made it and I am so happy with the results. I’m back to my favorite breakfast of toasted english muffins with Peanut butter and thin sliced apple. Thank you for giving me back a tiny bit of what my Crohn’s disease had taken away! Hugs!!
Rebecca @ Strength and Sunshine says
February 20, 2017 at 6:51 amI’m so glad! Yay for GOOD English muffins again!
Cricket Plunkett says
October 19, 2016 at 8:47 amI haven’t baked too much with buckwheat, but these look tasty!
Rebecca @ Strength and Sunshine says
October 19, 2016 at 9:45 amMy all time favorite flour!
Raia Torn says
April 25, 2014 at 11:42 amThese sound wonderful! I love buckwheat flour as well. 🙂 I’d love it if you’d come share these at a link party I host, it goes live tonight at 7pm. 🙂
http://www.raiasrecipes.com/2014/04/savoringsaturdays12.html
Strength and Sunshine says
April 25, 2014 at 12:15 pmIts awesome! I’ll make sure to stop by!
vegetarianmamma says
April 24, 2014 at 8:04 pmLove the poppy seeds! 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! 🙂
Its live now!
Cindy from vegetarianmamma.com
Strength and Sunshine says
April 24, 2014 at 8:18 pmThanks Cindy!
coconutandberries says
April 18, 2014 at 6:36 amThese look perfect! Can’t wait to make these when I get back home to my kitchen in a few weeks’ time 🙂
Strength and Sunshine says
April 18, 2014 at 6:54 amThanks friend! I am sure you will love them when you do! 🙂
Marfigs says
April 15, 2014 at 11:06 pmThese look truly delicious – I love buckwheat so this is going on my to-do list! 😀
Strength and Sunshine says
April 16, 2014 at 3:14 amIt is so lovely isn’t it 🙂
Deborah Smikle-Davis says
April 14, 2014 at 5:22 pmHi Rebecca,
Light, healthy, delicious and amazing! What a wonderful base for scores of fillings!
Thank you so much for sharing this delectable buckwheat english muffin recipe on the Healthy, Happy, Green & Natural Blog Hop! I appreciate it!
All the best, Deborah
Strength and Sunshine says
April 14, 2014 at 6:17 pmThanks Deb!
Davida says
April 11, 2014 at 2:14 pmI made these a few days ago, and they are excellent. Today I will be making a second batch. Thanks for sharing this recipe.
Strength and Sunshine says
April 11, 2014 at 2:43 pmAwesome! I am so glad you liked them! Hearing that totally made my day 🙂
bendiful says
April 10, 2014 at 3:44 pmOh these looks yummy! No eggs? Very interesting!
Strength and Sunshine says
April 10, 2014 at 3:52 pmNever eggs! Vegan all the way 😉
Alison says
April 10, 2014 at 5:55 amI have not had muffins for ages. These look lovely
Strength and Sunshine says
April 10, 2014 at 6:04 amI really missed English Muffins too and knew I needed to try them out!
Vicky says
April 9, 2014 at 3:29 pmThese look awesome!
Strength and Sunshine says
April 9, 2014 at 3:41 pmThanks Vicky! XOXO
Marina @ Lazy for Diet says
April 9, 2014 at 1:58 amHomemade bread… mmm. I love an oat flour… It seems to me, it is much more gentle to taste, than other grades.
Strength and Sunshine says
April 9, 2014 at 5:03 amOat flour is nice to use, but I don;t use it often as I have to watch my intake of any and all oats!
Melissa @ Nourish By Melissa says
April 8, 2014 at 11:23 amLove this! Nothing better than homemade bread 🙂
Strength and Sunshine says
April 8, 2014 at 12:16 pmI love the smell of these baking!
Courtney @The TriGirl Chronicles says
April 8, 2014 at 10:42 amI’m terrible at baking. Something about having to follow a recipe exactly always does me in. These sound incredible though!
Strength and Sunshine says
April 8, 2014 at 12:15 pmYou can do this! Its not hard at all! I’ve changed it up and it still always comes out great 🙂
Brittany (@batrentham) says
April 8, 2014 at 5:21 amoh my!!! Do these ship?? 😉
Strength and Sunshine says
April 8, 2014 at 5:25 amHahaha maybe I should start a business then huh? 😉
jessielovestorun says
April 8, 2014 at 5:19 amObviously we were thinking alike w/ our buckwheat recipes today. These look great. I can’t believe you didn’t use any eggs either. Will be making these soon!!
Strength and Sunshine says
April 8, 2014 at 5:21 amBuckwheat is the best right!? I just pinned your pancakes 😉