The day has finally arrived for gluten-free friends: meet our EPIC Gluten-Free Hamburger Buns! These soft, slightly sweet buns will keep your hands safe from condiments while still being light enough not to smash your favorite veggie hamburger.
How to make gluten-free hamburger buns
The buns start like any other FLUFFY recipe: with yeast. It not only allows the dough to rise, but it also gives the buns a classic hamburger flavor.
After activating yeast in a mix of warm dairy-free milk and cane sugar, we add a magic fiber-filled component that gives these buns a gluten-like texture. Psyllium Husk. It gives the dough elasticity and flexibility (also known as. No crumbly buns Here.
After the psyllium creates a gel-like consistency, add the dry ingredients: brown rice flour, almond meal, potato starch, and sea salt, plus the melted butter and apple cider vinegar.
This sticky dough is ready to be shaped into buns. Let it rise in a warm place, and then top it with sesame seeds for the classic bun look. Then bake until slightly golden and let cool for the best texture.
1 1/2 cups non-dairy milk (heated at 110 F // plain and unsweetened // almond is used)
3 tbsp of cane sugar (organic if vegan).
One packet of active dry yeast yields approximately 2 1/4 tsp (7 g).
We like Anthony’s Goods. 1 Tbsp of psyllium powder*
Brown rice flour, 1 1/2 cups
34 cup Almond flour*
1/2 cup potato starch (NOT potato flour)
1 tsp of sea salt
We like Miyoko’s, but dairy butter will work as well if you are not vegan or dairy-free.
2 tsp apple cider vinegar
Line a baking tray with parchment paper. Set aside.
Whisk together the warm milk (about 110 degrees F/43 degrees C), sugar, and dry active yeast in a small measuring cup. Allow the mixture to bloom for 10-20 minutes until it looks foamy. If your yeast isn’t growing at this stage, it could be that the water was too hot or the yeast was too old. If the water temperature was perfect and the yeast was fresh, you might need to move the bowl to a warmer area in your kitchen.
Then, add the psyllium powder and allow it to gel for ten more minutes.
In a medium-sized mixing bowl, combine the almond flour, brown rice flour, and potato starch. Mix thoroughly.
Add the vegan butter, apple cider vinegar, and thickened yeast mixture to the dry ingredients once it has thickened. Stir the dough for about 3 minutes until it is well-mixed. You can also check with your hands that there are no remaining flour pockets. It’s perfectly normal for the dough to be sticky.
Divide the dough into eight equal pieces. To prevent sticking, use wet hands to form each part into a round and place it on the baking sheet lined with parchment. Avoid adding flour. Sprinkle the sesame seeds on top of the buns after they are formed. Cover with a kitchen towel. Allow to rise for 30 minutes in a warm area or until they have doubled in size. Preheat your oven to 350 degrees F.
Bake 25-28 mins until lightly golden. After removing the buns from the oven, let them cool for five minutes before transferring them to a rack to finish cooling. The buns are delicious and slightly warm but best when they’re cool. Slice the buns into half and serve them with your favorite burger.
You can freeze the sliced buns or store them in the fridge for two days.
We suggest that you run the frozen buns briefly under water, then toast them until they are warm and fluffy.