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Sorghum Morning Bread Buns (Lectin-Free, Gluten-Free, Vegan)

I created this recipe while in Denmark, for a quick and satisfying breakfast, inspired by the famous Danish breakfast buns, ‘rundstykker’. These sorghum morning bread buns are perfect straight from the oven, are easy to make and freeze, and are super delicious. Warm them, slice them transversely and dress them with butter, hazelnut paste, fresh fruits, or make avocado and egg toast. Possibilities are endless.

My inspiration for creating the sorghum morning bread buns

When in Denmark, do what Danes do, that is, eat bread in the morning. So many things contributed to me creating this recipe, but the main is that I am in Denmark, working on renovating our summer house, and needed something quick and satisfying for breakfast.

Plus, I don’t have a fully equipped kitchen and time to make some of my staples like cassava tortillas. So I had to come up with something easy to make, with accessible ingredients, that can be frozen and reheated just before eating.

I learned how to make ‘rundstykker’ from my mother-in-low. And I used to make them with graham flour before I started my plant paradox journey (eating gluten- and lectin-free). While you can really eat them any time of the day, they are made for the morning and are supposed to be eaten warm.

Another prompt for me to create them was my sister-in-law creating a similar recipe with a mix of lectin-free flours I left for her. She used one egg and yogurt, and that is something I will try in the future. But I wanted to make something without eggs and dairy, to fit as many diets as possible.

The mix of flour

I started with the idea of using sorghum flour. Is easy to find in Denmark, and I had one big bag of it. As I usually do, I completed the dry mix with some other flours that will add texture, taste and improve the nutritional profile of the final product. This is what the dry mix for the sorghum morning bread rolls includes:

  • sorghum flour
  • ground flaxseeds
  • tigernut flour
  • almond flour
  • psyllium husk
  • salt

If you need a nut-free mix, just replace the almond flour with tigernut flour or add more sorghum flour.

The fresh yeast, conversions to dry yeast

While in Europe, I like to use fresh yeast, the one that comes in cubes (also called compressed). It’s found in the refrigerated sections of supermarkets or frozen. From my experience, fresh yeast is not easy to find in the US, but dry yeast will work well.

While there are several ways yeast can be activated and incorporated into a recipe, is better to follow the instructions on the package you are buying or use the method you are most comfortable with.

If you don’t find fresh yeast where you are, the other options you have are active dry yeast and instant dry yeast. I found this article that explains how to convert types of yeast in recipes if you need help.

According to this calculator, for the 10 grams of fresh yeast I used, you should use 4 grams of active dry yeast. A package usually has 7 grams. And to replace it with instant dry yeast, you need 3.3 grams.

This dough and bread does not rise much, so don’t expect it to double in volume. However, the dough gets airy while resting. I prefer not to knead this dough much.

Does it work without yeast?

I’m happy to say that after another round of trials, this bread works very well without yeast. The only slight difference is in taste, where the yeast version tastes and smells more like the typical yeast bread, while the other one doesn’t.

The texture is very similar and the NO yeast version is actually easier to make, as you don’t have to work with the yeast and the dough can only rest for 10 minutes.

If you choose the NO YEAST version, DO this:

  • Add one teaspoon of baking soda to the dry mix
  • Add the honey to the dough when you add the water
  • Rest dough for only 10 minutes at room temperature
  • I fell this version is ready in 50 minutes, but times may vary depending on the type of oven and the type of baking tray you use
  • You can make 12 small breads, which you will slice transversely, or 6 bigger breads, which you can also cut in traditional bread slices (see pictures)

The wet ingredients

Traditionally, this bread is made with milk and butter and has an egg wash. I wanted to keep this version simple and vegan, to cover as many dietary restrictions as possible. In the future, I would like to try adding some butter and an egg wash.

For this recipe, I used full fat coconut milk mixed with lemon juice, warm water and a little extra virgin olive oil. I skipped the egg wash but I dipped the top of the buns in sesame seeds.

How to handle the dough

For some bread kneading well is great, but for this one is minimal. These are the steps:

  • Mix the dry ingredients
  • Add the dissolved yeast to the dry ingredients
  • Add the coconut milk and water (making sure nothing is too warm or too cold)
  • Mix with a spatula until incorporated and gently knead it into a ball
  • Let it rest in a warm spot, covered, for about an hour
  • Portion and gently shape oval buns (the height of the bun will not be more than one inch) and dip the top side in sesame seeds

How to bake the sorghum morning bread buns

I use a stainless steel sheet pan, and from my experience, there is no need for parchment paper or greasing. I bake them at 400F / 200C for about 60 minutes. You can start watching them earlier. My favorite part of this bread is the crust.

I hope you are not a soft bun fan, as maybe this is not for you. The experience of eating this bread is more similar to that of a hard crust sourdough than a soft bun.

How to store and serve the sorghum morning bread buns

It’s important to eat these sorghum morning bread buns warm. The best way to store them, and the only one I recommend, is to freeze them and warm them up in the oven for about 10 minutes, at 400F / 200C, right before eating. A toaster can be used too.

Slice them transversely and dress them with butter or nut butter, top with fresh fruits or homemade, sugar-free jam, or make avocado and egg toasts. Or use them for a toast with anything from avocado and eggs to chicken salad.

For another delicious bread recipe, check my Lectin-Free Hamburger Buns.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Sorghum Morning Bread Rolls (Lectin-Free, Gluten-Free, Vegan)

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By Claudia Curici Serves: 12
Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes

These sorghum morning bread buns are the perfect healthy and satisfying addition to your breakfast. Easy to freeze, eat them warm from the oven. For a NO Yeast version check the post above.

Ingredients

  • DRY INGREDIENTS:
  • 2 cups sorghum flour
  • 1/2 cup ground flaxseeds
  • 1/2 cup tigernut flour
  • 1/2 cup almond flour
  • 1/4 cup psyllium husk
  • 1 1/2 teaspoon salt
  • THE YEAST MIX
  • 10 grams fresh yeast (see post for alternatives)
  • 2, 3 tablespoons warm water
  • 1 teaspoon local honey
  • WET INGREDIENTS:
  • 3/4 cup full fat coconut milk
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 cup warm water
  • 1/4 cup sesame seeds

Instructions

1

Mix the coconut milk with the lemon juice and let it sit for about 10-15 minutes.

2

Mix the dry ingredients in a big bowl.

3

Make the yeast mix, by mixing the yeast with the water and honey until dissolved.

4

Make a well in the dry ingredients and add the yeast.

5

Before starting adding the coconut milk to the bowl, add some of the warm water to it so it's not too cold (you don't want anything to be too hot or too cold).

6

Once all the coconut milk is added, add the rest of the water. Gently knead the dough and form a ball. Cover it and keep it in a warm place for about an hour. It's not going to rise a lot but will get a fluffy texture.

7

Preheat the oven to 400F (200C) and prepare a baking sheet (in my experience there is not need for greasing or parchment paper.

8

Portion the ball in 12 equal parts. Gently form an oval shape, about one inch tall. Repeat with all and when done dip the top side of the roll in the sesame seeds.

9

Arange all the bread rolls to the baking sheet and bake for about 60 minutes. Check them out at 50 minutes. I like to get a crust so I prefer them after 60 minutes. These are great for freezing. You can warm them up in the preheated oven (400F/200C), straight from the freezer, for about 10 minutes.

Notes

I love eating this bread warm. After I make a full batch and the bread has cooled down, I freeze it and warm it up in the oven, straight from the freezer, before eating. 400F / 200C for 10 minutes works fine for me. For a NO Yeast version check the post above.

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15 Comments

  • Reply
    Katie Davidson
    July 29, 2021 at 7:01 am

    Thanks for this recipe – I love the look of it. However, I have a problem with yeast so I’m wondering if I can still make your recipe, just leaving the yeast out and perhaps increasing the psyllium husk in the dry ingredients.

    I’d love to see your response and will remain hopeful that this substitution will work. Thank you 😊

    • Reply
      Claudia
      July 31, 2021 at 1:32 am

      Hi Katie, I’m getting this question a lot already, so I guess it needs to be tried. Next time I’m making them without yeast and maybe adding one egg, maybe some baking soda, and one tablespoon of apple cider vinegar? Fingers crossed, I do hope it works. If you find out before me please let us know, I know many people are waiting for this answer. :)) Hugs, C

      • Reply
        Katie
        August 21, 2021 at 7:06 am

        Hi Claudia
        Many thanks for your reply to my question about leaving out the yeast. I look forward to someone trying your suggestions – hopefully you, but maybe someone else. I also can’t find tigernut flour here…can I use something else please? Many thanks from Australia. 🌹

        • Reply
          KATIE
          August 21, 2021 at 7:14 am

          Hi again Claudia
          Oops, sorry – I just saw your NO YEAST version above. THANKS for this! So just one question – can I use something else in place of the tiger nut flour, which I can’t find. I really appreciate your help, Claudia! 🌹xx

          • Claudia
            August 21, 2021 at 2:47 pm

            Hi Katie, my pleasure! I’ve been making these without yeast since my update. You can replace tigernut with any other flour from the mix. xx

  • Reply
    Mel
    July 29, 2021 at 6:22 pm

    Would there be any way to sub out the yeast?

    • Reply
      Claudia
      July 31, 2021 at 1:27 am

      Mel, that’s a question I ask myself too, so next time I’m making this I’ll try without yeast and report back. Fingers crossed xx C.

  • Reply
    Pam Garcia
    August 5, 2021 at 11:04 am

    Your recipe doesn’t mention adding the 2 tablespoons of oil?

    • Reply
      Claudia
      August 5, 2021 at 11:39 am

      Hi Pam, thank you for catching that. Just updated the recipe card. The olive oil goes with all the other wet ingredients.

  • Reply
    Ashley
    August 5, 2021 at 5:26 pm

    If soy, almond and coconut milk cannot be used, would hemp milk work?

    • Reply
      Claudia
      August 6, 2021 at 1:35 am

      Hi Ashley! Yes, I believe any milk would work.

  • Reply
    Melissa
    August 12, 2021 at 6:02 pm

    Can I remove the almond flour and use more sorghum? I can’t have nuts. Thanks!

    • Reply
      Claudia
      August 20, 2021 at 2:14 pm

      Hi Melissa, yes, I think it will work. I haven’t tried but I don’t see why not. xx

  • Reply
    Sarah Young
    August 20, 2021 at 8:22 pm

    Lectin Free recipes? I’m just now discovering your web page. THANK YOU for all these wonderful recipes!!!

    • Reply
      Claudia
      August 21, 2021 at 4:58 am

      Happy you found it <3

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