Grain-Free Buns With Vegetables

I wonder what was more fun, making them or eating them. I also wonder where I adapted the recipe from. If you make these buns, do me a favor, don’t mention anything about gluten-free unless it is necessary. My husband and boys claim that the words gluten-free, psychologically ruin the flavor for them. So I don’t tell. I wait until they finish eating and then I say it. Sometimes they get suspicious but today they didn’t. I think it’s because of the ” title=”tapioca flour”>tapioca flour. It doesn’t make the texture sandy or gummy like other gluten-free flours such as rice and sorghum flours which are more grainy.

You can eat them for breakfast, snack, lunch and dinner. Stuff them with other vegetables such as onion or leek and cabbage. 

Grain-Free Buns With Vegetables

You can freeze the buns and warm them in the toaster for breakfast, lunch or snack. You can cut them in half lengthwise and eat them as a sandwich with omelet, cheese or fresh veggies.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Dinner, Lunch, Snack
Cuisine: Healthy
Keyword: Dairy-Free, Gluten-Free
Servings: 12 buns
Author: Shelly


For the dough:

  • 2 teaspoons Yeast
  • 1 teaspoon Honey
  • ½ cup warm water
  • 3 Eggs
  • ¼ cup Avocado oil or olive oil
  • ½ – ¾ cup Cassava flour
  • ½ cup Tapioca flour
  • 2 tablespoons Psyllium husk
  • ½ teaspoon Salt
  • 2 tablespoons chopped chive or scallion – optional
  • 1 egg for brushing the buns – optional

For the filling

  • ¼ cup avocado oil
  • 1 medium onion, diced
  • ½ teaspoon 5 spice blend
  • 1 carrot, peeled and grated
  • 5-8 kale leaves, chopped thinly
  • 8-10 crimini mushrooms, diced
  • 2 in ginger, grated
  • salt


  • To make the dough, put the yeast, honey and warm water in a medium bowl and mix. Set in a warm place to proof, bubble.
  • Meanwhile mix the dry ingredients and chive in a small bowl.
  • Add the eggs to the yeast mixture and whisk until combined. Add the oil and whisk. Add the dry ingredients and mix until you form a sticky dough. The dough will thicken while proofing. Cover the bowl with a clean kitchen towel and put it in a warm place for about 30 minutes.
  • Meanwhile make the filling. Warm oil in a large skillet over medium heat. Add the onion and 5 spice and stir for 1-2 minutes. Add the carrot and kale and stir. Add the mushroom and salt, and grate the ginger in. Cook for 5-7 minutes, stirring occasionally. Taste and correct seasoning. Remove from the heat and set aside to cool down.
  • Make the buns: You can make large or small buns, your call. Oil your hands and pinch a handful of dough and roll it into a ball. Flatten the ball on your palm and with your other palm spoon about 1+½ tablespoon filling into the center of it. . Gather the edges into a ball and seal it. Put the buns on a baking tray lined with baking paper, cover with kitchen towel and proof in a warm place for about 30 minutes.
  • Preheat the oven to 380°F (190°C). Whisk the egg and brush the buns with it. Bake until the top and bottom of the buns are golden brown, about 20 minutes. Let them cool for 10 minutes before you serve. Cut in half, drizzle sriracha and eat.


If the dough is too sticky add a little bit of cassava flour.

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