Soft fluffy rosemary yeast buns that are gluten-free and vegan. The warm and comforting aromas of savory herbs with a special technique for soft and fluffy dinner buns will have you reaching for the bread basket.

A great piece of bread, fluffy and soft, fragrant and light, is what everyone wants, right? Even us gluten-free folk. No one should be deprived of such a luxury at the dinner table. With the holidays fast approaching, you may be thinking about how you’ll have to pass up the bread basket offering. You may even be thinking about bringing a frozen and then reheated gluten-free bun you bought at the store, just so you don’t feel left out. That’s not necessary; let me tell you why.

That, my friends, is why. Vintage® Seltzer! Let me explain. Not only is this seltzer calorie, sodium, gluten, just about everything free, it’s really wonderful for not only drinking, but baking too! You can find Vintage® Seltzer in many stores, (deceivingly by the carbonated beverages), but that makes it super easy to always have on hand. You can find a store near you with this locator. From naturally flavored to plain, 12 pack cans or 1 bottle liters, you have a ton of options! I like to have a pack of 12 smaller cans on hand for my baking projects.

So what does seltzer do to baked goods that’s so magical? As you might be thinking, the bubbles from the carbonation lighten and give baked goods a little extra “lift”! When baked, the carbon dioxide that is mixed in the dough, creates pockets that expand and thus lighten the baked good. Perfect for gluten-free AND vegan baking. I wanted to double up on the lift for these buns and used this recipe for my Buckwheat English Muffin Buns as a base, but try these buns with some seltzer.

So these buns include yeast, which makes them rise, as well as the seltzer to make them even lighter. They’re small and perfect for any dinner table bread basket too. A little “portion control” if you will 😉 But they should definitely make it on your Thanksgiving menu this year. even if you aren’t gluten-free nor do you have gluten-free folks in attendance, these buns should still make it onto you table. You can even redeem a $1 off coupon for a 12-pack by signing up for Vintage® Seltzer’s email or printing directly and then using it at your local grocer.

A little more about these buns. I used my favorite flour, buckwheat, as well as light and sweet amaranth. I just love the color buckwheat gives and the earthy flavor. But I also wanted to keep to the theme of lightness, so I used some amaranth which is such a delicate flour. And dear friends, what is a good dinner bun without some great aromas. When “buns are in the oven” you wanted the comforting smells in be enticing your nostrils and your stomach! The herbs I find most comforting this time of year are rosemary, sage, and thyme. Hands down, when I smell these, I always feel warm and fuzzy inside and it makes me think of the holidays.

If I’m cooking with one of those herbs, I just have to add the other two. I feel bad if I leave the other two out, haha! They’re just the perfect trio, Three Musketeers! They belong together. Not only do they smell simply mouth-watering, but they taste just amazing, savory, and perfect. Especially with the earthy buckwheat flour, no words! Now don’t let the fact that these use yeast intimidate you. They are so easy, just like these buns (the first time I ever used yeast in a recipe, mind you!). You are going to be thanked profusely by your gluten-free guests. The ultimate grateful Thanksgiving gift!

Fluffy Rosemary Yeast Buns

Fluffy Rosemary Yeast Buns

Soft fluffy rosemary yeast buns that are gluten-free and vegan. The warm and comforting aromas of savory herbs with a special technique for soft and fluffy dinner buns will have you reaching for the bread basket.

• Author: Rebecca Pytell
• Cook Time: 15 mins
• Total Time: 15 mins
• Yield: 7 1x
• Category: Bread, Baking
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 Cup Buckwheat Flour
• 1/2 Cup Amaranth Flour
• 1 TB (1 Packet) Active Dry Yeast
• 1 Tsp Xanthan Gum
• 1 Tsp Baking Powder
• 1 Tsp Extra Virgin Olive Oil
• 1 1/3 Cup Original Vintage® Seltzer
• 1/4 Tsp Ground Sage
• 1/4 Tsp Dried Thyme
• 1 Tsp Crushed Dried Rosemary (plus more for topping)
• 1/4 Tsp Onion Powder
• 1/4 Tsp Garlic Powder

Instructions

1. In a microwave safe bowl, heat the seltzer on high for 90-120 seconds or until it is very warm to the touch. (110°F). Then stir in the yeast.
2. In a large mixing bowl, combine the flours, baking power, gum, herbs and spices, and give it a whisk before adding in the hot seltzer and yeast mixture, as well as the olive oil.
3. Whisk it all together to form a nice sticky, yeasty dough batter.
4. With 7 foil rings (just cut some foil and fold into rings, oil the insides*), or real bun rings, place them on a parchment lined (or silpat) baking sheet.
5. Add 1/4 cup of the batter in to each of the rings and then sprinkle with additional rosemary.
6. Set the baking sheet in a warm place for 30 minutes while you also wait for the oven to preheat to 375°F.
7. After the buns have risen and the oven is heated, place the baking sheet inside and bake for 15 minutes.
8. Allow to cool completely before removing from rings.

Notes

Foil rings are explained more here.

Nutrition

• Serving Size: 1

These will have you craving all the bread, my friends. Light, fluffy, and delicious! With all the comforting aromas of rosemary, sage, and thyme. The bread basket (well, the gluten-free basket) can now be happily passed around for everyone to enjoy! Time to get backing!

*Follow Vintage Seltzer on Twitter, Facebook, Pinterest and Instagram! Users who tag @DrinkVintage on Instagram will receive a $1 off coupon!*

So tell me:

+ Have you ever baked with seltzer?

+ Do the aromas of rosemary, age, and thyme elicit comfort for you too?

*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Real Food Friday, Gluten-Free Fridays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Lena’s Tasty Tuesdays, Meatless Mondays, Waste Not Want Not!*

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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