Gluten-Free Hamburger Buns (Vegan) – Minimalist Baker Recipes
Gluten-free mates, the day is lastly proper right here: Meet our EPIC gluten-free hamburger buns! These barely sweet, utterly tender buns are sturdy enough to save lots of a lot of your arms from condiments however mild and fluffy enough to avoid smashing your favorite veggie burger.
Bonus? They’re vegan and require merely 10 substances! Get your grills ready — hamburger season is on!
Learn the way to Make Gluten-Free Hamburger Buns
These buns begin like each good FLUFFY bread recipe: with yeast! Not solely does it allow the dough to rise and cease the buns from being dense and heavy, but it surely absolutely presents a standard hamburger bun style, too.
After activating the yeast in a mixture of warmed dairy-free milk + cane sugar, we add in a magical fiber-filled ingredient that provides these hamburger buns barely gluten-like texture: psyllium keep in mind! It supplies elasticity and suppleness to the dough (a.okay.a. no crumbly buns proper right here).
As quickly because the psyllium has created a gel-like texture, it’s time in order so as to add the dry substances (brown rice flour, almond flour, potato starch, and sea salt) plus melted butter and apple cider vinegar.
The result is a sticky dough in a position to type into buns, let rise in a warmth spot, and excessive with sesame seeds for a standard bun look! Bake until evenly golden then let cool sooner than slicing for biggest texture.
We hope you LOVE these hamburger buns! They’re:
Clean
Fluffy
Gentle however sturdy
Neutral in style
Vegan + gluten-free
& SO delicious!
Slice them down the middle and luxuriate in alongside along with your favorite burger patty and toppings! Our BEST Vegan Burger, Smoky BBQ Black Bean Burgersand Pesto Veggie Burgers with Balsamic Aioli are all delicious selections.
Additional Gluten-Free Breads
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Servings 8 (Buns)
Forestall your show display from going darkish
- 1 ½ cups dairy-free milk (heated to 110 ranges F // plain, unsweetened // we used almond)
- 3 Tbsp cane sugar (assure pure if vegan)
- 2 ¼ tsp energetic dry yeast (1 packet yields ~2 ¼ tsp or 7 g)
- 1 Tbsp psyllium husk powder* (not complete // we like Anthony’s Objects)
- 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 apart.
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In a liquid measuring cup or small mixing bowl, whisk collectively warmth dairy-free milk (it must be about 110 ranges F / 43 ranges C), cane sugar, and energetic dry yeast. Let bloom for 10-20 minutes until the mix appears frothy. If the yeast hasn’t bloomed at this stage, the milk might have been too scorching or your yeast too outdated. In case your milk was the right temperature and your yeast was new, it is potential you will need to place the bowl into a warmer spot in your kitchen.
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Subsequent, whisk inside the psyllium husk powder and let it gel for yet one more 10 minutes.
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Within the meantime, to a medium mixing bowl, add the brown rice flour, almond flour, potato starch, and sea salt. Whisk to completely combine.
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As quickly because the yeast mixture has thickened, add it to the dry substances with the melted vegan butter and apple cider vinegar. Stir until the dough is mixed successfully — this might take about 3 minutes. You can also use your arms to make sure there will not be any flour pockets remaining. The dough shall be very sticky — that’s common!
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Flip the dough out onto a dry ground and divide it into 8 equal objects. Use moist arms (to forestall sticking) to type each bit proper right into a ball and place every onto the parchment-lined baking sheet. Try to avoid together with any flour. As quickly because the buns are fashioned, sprinkle them with non-compulsory sesame seeds and cover with a transparent kitchen towel. Let rise in a warmth place for half-hour or until about doubled in measurement. Within the meantime, preheat your oven to 350 ranges F (176 C).
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Bake for 25-28 minutes until very evenly golden. Take away from the oven and let cool for 5 minutes sooner than transferring to a wire rack to sit back totally. These buns might be beloved barely warmth, nevertheless for biggest outcomes, wait until they’re cool to the contact. Slice the buns in half and serve alongside along with your favorite burger!
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Biggest when beloved the day of baking, nevertheless chances are you’ll retailer leftovers in an airtight container inside the fridge for as a lot as 2 days or freeze sliced buns for 1 month.
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To reheat frozen buns, we advise briefly working the still-frozen buns beneath water then toasting them until warmth and fluffy.
*We propose psyllium husk powder fairly than complete husk because of it soaks up the moisture greater, making a larger texture. Some producers of psyllium husk powder have a purple tint to them. If that’s the case, your buns shall be gray/purple in color nevertheless nonetheless okay to eat. We favor Anthony’s Objects mannequin, which is white in color with a extremely slight pink tint.
*Almond flour sub: Cashew flour may fit on this recipe, nevertheless we haven’t tried it.
*Eating regimen information is a troublesome estimate calculated with out non-compulsory substances.
Serving: 1 bun Vitality: 301 Carbohydrates: 41.3 g Protein: 4.7 g Fat: 13.6 g Saturated Fat: 6.6 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.6 g Trans Fat: 0 g Ldl 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
