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Rustic Gluten-free Vegan Burger Buns

For this gluten-free and vegan burger buns I used mini-pie tins which hold and shape the buns nicely.
Course Burger buns
Cuisine American
Servings 4 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.


Enjoy ! :)
Keyword Barbeque, bread rolls, Buckwheat, Buns, Burger, soy-free