Another project that has taught me many things about vegan and gluten-free baking. As it happened, my most favourite gluten-free flour, teff, was out of stock at my local bulk food supplier. So I (reluctantly) started to try things with buckwheat flour instead. Buckwheat has different characteristics and behaves differently than teff flour.
But when I tried my burger bun recipe with buckwheat flour, it turned out GREAT
I’ve used mini-pie tins which hold and shape the buns nicely.
The last time I had these buns I toasted them lightly before adding burger and veges – that was very good 😉
For 4 burgers you’ll need:
1/2 cup (70g) buckwheat flour
1/2 cup (60g) tapioca starch
1/2 cup (70g) brown rice flour
1 tablespoon fiber husk
2 pinches salt
1 cup warm water
2 1/2 teaspoon dried active yeast
2 tablespoon olive oil
1/2 tablespoon apple cider vinegar
1 tablespoon olive oil
1-2 tablespoon water
some sesame seeds (optional)
Mix the yeast with 1 cup warm water. Stir well to dissolve and let then rest for approx. 10 minutes.
Mix buckwheat flour, tapioca starch, rice flour, fiber husk and salt in a medium sized bowl.
Add yeast mixture, olive oil and vinegar to the flour mix, stir well for a few minutes until the dough gets thicker.
Scoop even portions into the pie tins.
Place pie tins in a warm spot for approx 1 hour (or until the dough has risen twice its size).
Preheat the oven to 190°C
Sprinkle the top of the buns with sesame seeds and then very gently brush with a mixture of 1 tablespoon olive oil and 1-2 tablespoon water.
Bake in the oven for approx. 15-20 minutes.