Gluten-free buddies, the day is lastly right here: Meet our EPIC gluten-free hamburger buns! These barely candy, completely smooth buns are sturdy sufficient to avoid wasting your palms from condiments but gentle and fluffy sufficient to keep away from smashing your favourite veggie burger.
Bonus? They’re vegan and require simply 10 elements! Get your grills prepared — hamburger season is on!
Methods to Make Gluten-Free Hamburger Buns
These buns start like every good FLUFFY bread recipe: with yeast! Not solely does it enable the dough to rise and forestall the buns from being dense and heavy, but it surely gives a basic hamburger bun taste, too.
After activating the yeast in a combination of warmed dairy-free milk + cane sugar, we add in a magical fiber-filled ingredient that offers these hamburger buns a bit gluten-like texture: psyllium husk! It provides elasticity and suppleness to the dough (a.okay.a. no crumbly buns right here).
As soon as the psyllium has created a gel-like texture, it’s time so as to add the dry elements (brown rice flour, almond flour, potato starch, and sea salt) plus melted butter and apple cider vinegar.
The result’s a sticky dough able to form into buns, let rise in a heat spot, and prime with sesame seeds for a basic bun look! Bake till frivolously golden then let cool earlier than slicing for finest texture.
We hope you LOVE these hamburger buns! They’re:
Gentle
Fluffy
Gentle but sturdy
Impartial in taste
Vegan + gluten-free
& SO scrumptious!
Slice them down the center and revel in together with your favourite burger patty and toppings! Our BEST Vegan Burger, Smoky BBQ Black Bean Burgers, and Pesto Veggie Burgers with Balsamic Aioli (coming quickly!) are all scrumptious choices.
Extra Gluten-Free Breads
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Servings 8 (Buns)
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- 1 ½ cups dairy-free milk (heated to 110 levels F // plain, unsweetened // we used almond)
- 3 Tbsp cane sugar (guarantee natural if vegan)
- 2 ¼ tsp lively dry yeast (1 packet yields ~2 ¼ tsp or 7 g)
- 1 Tbsp psyllium husk powder* (not complete // we like Anthony’s Items)
- 1 ½ cups brown rice flour
- 2/3 cup almond flour* (we like Wellbee’s)
- 1/2 cup potato starch (NOT potato flour)
- 1 tsp sea salt
- 6 Tbsp melted vegan butter (we like Miyoko’s // dairy butter would work too if not vegan/dairy-free)
- 2 tsp apple cider vinegar
- Sesame seeds (for topping // non-compulsory)
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Line a baking sheet with parchment paper and put aside.
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In a liquid measuring cup or small mixing bowl, whisk collectively heat dairy-free milk (it needs to be about 110 levels F / 43 levels C), cane sugar, and lively dry yeast. Let bloom for 10-20 minutes till the combination seems frothy. If the yeast hasn’t bloomed at this level, the water may need been too scorching or your yeast too previous. In case your water was the right temperature and your yeast was new, you could want to position the bowl into a hotter spot in your kitchen.
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Subsequent, whisk within the psyllium husk powder and let it gel for an additional 10 minutes.
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In the meantime, to a medium mixing bowl, add the brown rice flour, almond flour, potato starch, and sea salt. Whisk to totally mix.
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As soon as the yeast combination has thickened, add it to the dry elements with the melted vegan butter and apple cider vinegar. Stir till the dough is combined nicely — this could take about 3 minutes. You may as well use your palms to verify there aren’t any flour pockets remaining. The dough can be very sticky — that’s regular!
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Flip the dough out onto a dry floor and divide it into 8 equal items. Use moist palms (to stop sticking) to form each bit right into a ball and place every one onto the parchment-lined baking sheet. Attempt to keep away from including any flour. As soon as the buns are formed, sprinkle them with non-compulsory sesame seeds and canopy with a clear kitchen towel. Let rise in a heat place for half-hour or till about doubled in measurement. In the meantime, preheat your oven to 350 levels F (176 C).
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Bake for 25-28 minutes till very frivolously golden. Take away from the oven and let cool for five minutes earlier than transferring to a wire rack to chill utterly. These buns may be loved barely heat, however for finest outcomes, wait till they’re cool to the contact. Slice the buns in half and serve together with your favourite burger!
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Greatest when loved the day of baking, however you’ll be able to retailer leftovers in an hermetic container within the fridge for as much as 2 days or freeze sliced buns for 1 month.
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To reheat frozen buns, we recommend briefly working the still-frozen buns beneath water then toasting them till heat and fluffy.
*We advocate psyllium husk powder quite than complete husk as a result of it soaks up the moisture higher, creating a greater texture. Some manufacturers of psyllium husk powder have a purple tint to them. If that’s the case, your buns can be grey/purple in colour however nonetheless okay to eat. We choose Anthony’s Items model, which is white in colour with a really slight pink tint.
*Almond flour sub: Cashew flour would possibly work on this recipe, however we haven’t tried it.
*Vitamin info is a tough estimate calculated with out non-compulsory elements.
Serving: 1 bun Energy: 301 Carbohydrates: 41.3 g Protein: 4.7 g Fats: 13.6 g Saturated Fats: 6.6 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 377 mg Potassium: 203 mg Fiber: 3.7 g Sugar: 5.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 112 mg Iron: 1.1 mg
