Gluten-free Vegan Burger Buns

Gluten-free Vegan Burger Buns

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 😉

Vegan Gluten-free Burger-Buns

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.

Vegan Gluten-free Burger-Buns

Place pie tins in a warm spot for approx 1 hour (or until the dough has risen twice its size).

Vegan Gluten-free Burger-Buns

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.

Vegan Gluten-free Burger-Buns

Bake in the oven for approx. 15-20 minutes.

Vegan Gluten-free Burger-Buns

Enjoy! :)

Vegan Gluten-free Burger-Buns

Vegan Gluten-free Burger-Buns

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