Another project that has taught me many things about vegan and gluten-free baking: Burger Buns
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.
Gluten-free vegan burger buns with buckwheat 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 😉
Rustic Gluten-free Vegan Burger Buns
- mini-pie tins
- 70 g buckwheat flour
- 40 g tapioca starch
- 70 g brown rice flour
- 1 tablespoon fiber husk
- 2 pinches salt
- 250 ml warm water
- 1 1/2 teaspoon dried active yeast
- 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).
- Switch on oven to 190°C (top-/botom heat). 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, covered with a sheet of baking paper or aluminum foul (which you can reuse). The bake another 5 minutes uncovered or until the top is golden-brown.
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.