High Protein GF Buns

High Protein GF Buns

Recipe by mrsslimonplantsCourse: Sides, Breakfast


Prep time




Cooking time


Total time



If you’re gluten free and want to increase more protein as a Vegan in your diet. Try these oil free, soft GF buns to your meals. You’d be surprised how tasty they turn out.

Nutrition information per 103g bun:
Calories: 144g, Carbs: 22.7g, Protein: 11g, Fat: 2g


  • Dry Ingredients:
  • 40g Gf Oat flour

  • 40g White Rice flour

  • 60g Lupin flour (can buy on Amazon or bulk barn)

  • 20g Nutritional yeast

  • 1-2 tbsp brown sugar

  • 14g whole psyllium husk

  • 2/3 tsp salt

  • Wet Ingredients:
  • 200g extra firm silken tofu

  • 140 ml unsweetened soy milk

  • 70g boiled mashed white potato

  • 1-1/2 tsp quick rise instant yeast

  • 3 tsp brown or white sugar to mix in yeast

  • 2 tbsp Luke warm water for yeast


  • For best results, I recommend using a scale to measure out all the ingredients. In a small bowl add yeast, sugar and luke warm water. Mix well and keep aside for 10 minutes till yeast activates and starts to bubble.
  • In a large bowl, add in all dry ingredients. Mix everything well with a spatula and keep aside.
  • In a blender, toss silken firm tofu and unsweetened soy milk. Blend till smooth. Keep aside.
  • Once yeast has been activated, pour blended tofu mixture onto dry ingredients along with yeast. Incorporate everything with a spatula. Once everything is mixed nicely. Let the dough sit on countertop for about 5-6 minutes. This will allow dough to fully absorb liquid.
  • Line a baking tray with parchment paper, after 6 minutes – divide dough into 6 equal parts and form them into a bun size balls, flatten them gently and lay them on the parchment paper one by one. Dough will be slightly wet.
  • Turn on the light in your oven. Cover the buns with a clean kitchen towel and stick the buns in the oven with light on for about 60-90 minutes.
  • After 60-90 minutes remove buns from the oven, remove towel and preheat oven at 350F. Feel free to gently score the buns with a sharp knife. Transfer buns in the oven and bake for 25-30 minutes.
  • Once baked, remove from the oven and let buns cool completely before serving. These buns can be refrigerated for up to 5-7 days in the fridge.
  • These buns taste the best, once they’re cut in half and toasted. Enjoy these buns with your favorite toppings. Watch my linked YouTube video to see how I served them.

Recipe Video


  • Buns texture will be dense but soft.

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