How do you all deal with yeast? Are you able to tolerate it? I seem to be doing okay with baking yeast, and I really prefer baking my own bread rather than buying it. And as an extra bonus my oldest loves to bake, so baking also gives us some quality time together. So home made bread is part of my weekly routine, not something I eat every day but about once or twice per week. But I wanted to create a sandwich bun recipe with out yeast, for a yeast free bread option. And these Cauliflower Sandwich Breads are quick to make and turns out nice and fluffy.
So here is how to make these buns: Preheat your oven to 200 °C (390 °F). Mix together the dry ingredients in a bowl and set aside. Now mix the wet ingredients and the cauliflower in a blender, until you get a lump free smooth liquid.
Add the liquid to the bowl with the dry ingredients, and gentle fold the liquid in to the flour. Until you get a smooth dough, resembling a muffin type of dough, thus relatively thin.
You can bake these in muffin forms if you want, but since I wanted a flat sandwich bread, I just placed the dough on a sheet of baking paper with a spoon. This recipe makes 4-6 buns, depending on the size you want (I made 5 buns).
Sprinkle with a mix of sesame seeds and nigella seeds. And bake in the oven for 15-20 mins. Enjoy as sandwich bread, burger buns, or simple with some butter and a cup of tea.
Cauliflower Sandwich Bread
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 1x
Yeast free quick sandwich buns with cauliflower
- 225 g whole grain spelt flour
- 1 tsp salt
- 1 tsp baking powder
- 100 g frozen cauliflower*
- 1 1/2 dl (goat) yogurt (2/3 cups)**
- 1/2 dl (goat) milk (3 tbsp + 1 tsp /or a bit less than 1/4 cup)**
- 1 egg
- 2 tbsp extra virgin olive oil
- 1 tsp sesame seeds
- 1 tsp nigella sativa seeds
- Preheat your oven to 200 °C (390 °F).
- Mix together the dry ingredients in a bowl and set aside.
- Mix the wet ingredients and the cauliflower in a blender, until you get a lump free smooth liquid.
- Add the liquid to the bowl with the dry ingredients, and gentle fold the liquid in to the flour. Until you get a smooth dough, resembling a muffin type of dough, thus relatively thin.
- Placed the dough on a sheet of baking paper with a spoon. This recipe makes 4-6 buns, depending on the size you want (I made 5 buns). You can also bake them in muffin forms, if you prefer.
- Sprinkle with a mix of sesame seeds and nigella seeds.
- Bake in the oven for 15-20 mins. Keep an eye on them, you want them to start turning golden brown.
- Enjoy as sandwich bread, burger buns, or simple with some butter and a cup of tea.
- You can use fresh, frozen or lighty steamed cauliflower – I prefer frozen
- If you are of dairy completely, you can use plant based yogurt and milk of your choice
You are measuring yoghurt and milk in “dl”–what is that?
“dl” is deciliter. 1 dl = 100 ml (ml = milliliter). I added the corresponding measurements in cups and spoons to the recipe. I hope that helps you along 🙂 If not, then please let me know 🙂
Enjoy the baking,
Thank you so much!
maria pace says
Can you sub the spelt flour for something else? Buckwheat or other?
Hello Tania, was wondering if I I could use gluten free flour? And if so plain or self raising?
I honestly haven’t tried making these with gluten free flour so I don’t know how it would turn out. If you try, start with plain glutenfree flour and please let me know how it goes 🙂
Tried this recipe today using almond milk yogurt and almond milk. They are really lovely! Gave one to my husband to try and he said they were really nice ‘considering what they are made of’ – so I said am I ok to make these in future for you to have with your lunch and he said yes! Result!
So happy you loved them and that they are husband approved. <3
Wizz Fletcher says
Another great recipe from Tania! Easy to make and my husband happy to have these now with his work lunches. Bread was one of the things I was really struggling with!
What would be a good egg substitute for this recipe?
have you tried with a chia or flax “egg” ?
Ksenia Thurgood says
Adore your blog – wonderful recipe resource.
For anyone whose interested, due to my intolerances, i substituted:
2/3 homemade coconut milk instead the goat yogurt and the goat milk
1/2 TBSP ground flax with 1 1/2 TBSP instead of the egg
2TBSP Canola Oil instead of EVOO
Real Salt and Fresh Thyme instead of the sesame Nigella seeds.
Thank you sooooo much Ksenia for sharing your recipe adaptions. I will try this next time I bake these 😀
Hi, I used everything as the recipe said, just replaced an egg with a flax egg and added more water because everything turned out more dough-like. Eventually the buns were very dense when I ate them and did not rise much (but I didn’t mind that). There were no air bubbles even. Do you know what could go wrong please?
Many thanks! Best, Jana
I’m sorry the recipe didn’t turn out as well as expected. I would say, try again with the extra water added to the blender from the beginning. Make sure to to over mix the batter when you combine the dry and wet ingredients. And please note that there is no rising time involved. They go straight in the oven.
Christina Baker says
On my list of foods to avoid are egg whites. Would this recipe work with just the yoke?
Raw egg whites are considered high in histamine, because they are known to be a histamine-releaser. Cooked egg whites are generally fine. If however you are not comfortable using the egg whites, try with just the yolks. Please let me know how it turns out.