Gluten Free Hamburger Buns Recipe (Vegan, Sourdough, No Egg)
Vegan Gluten Free Sourdough Hamburger Buns - dairy free, egg free, yeast free, xanthan gum free, vegan, soy and nut free. Crusty exterior and soft interior without being tough or crumbling apart. Simple no-knead vegan gluten free buns that can be made into delicious burger buns, ciabatta or gluten free dinner rolls - sweet, savory or herbed.
¼cupmaple sugaroptional, or replace with other sweetener
Instructions
Activate the gluten free sourdough starter:
Combine ½ cup brown rice flour and ½ cup of water with 1 cup of sourdough starter in a medium bowl. Let the starter activate for 2 hours, this will make it stronger and bubbly.
Form the dough:
In a separate bowl, whisk together the water, salt and psyllium husk. Let it sit for 2-3 minutes to absorb the water, then pour the content over the starter bowl.
Then add the rest of the ingredients and mix together until combined for about 4-5 minutes.
Make the gluten free hamburger buns
Scoop about 1/3 cup of the dough and place it into baking cups or shape into rounded rolls.
Cover with plastic wrap and allow to ferment at room temperature for 4 to 6 hours depending how warm is your house. The rolls should look like they doubled in size.
Preheat the oven to 380 degrees Fahrenheit with a baking pan with water on the bottom of the oven.
Bake the gluten free sourdough buns
Bake the gluten free buns in the middle of the oven with a tin foil on top for 20 minutes, then remove the foil and bake for another 20-25 minutes until browned.
Let cool on a wire rack for at least 2 hours, then you can slice in half and freeze them if you like.
Video
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Notes
Gluten Free Sourdough Buns Recipe Tips
If you already have an active gluten free starter then you’re good to go, if you don't, make sure to read this first.
I experimented with the amount of water, too much water made the dough too gummy in texture and it didn't keep its shape. Too little resulted in a dry, hard texture and it didn't rise too much. Once the dough is mixed, the water will be absorbed and the dough will get a sticky, soft texture, like you should be able to stir, but not wet enough to pour.
You can also use some oil, the fat plays a big role – it’s a powerful tenderizer in baking (but its optional), and you may need to adjust the ratio of dry ingredients in this case.
When it comes to shaping these gluten free burger buns, you have two options, either pour the batter as it is in the cups or sprinkle a little flour on a surface and form small dinner rolls or buns by hand (they will turn out denser). You will get the best results when using a vessel with "walls" - see video. Either use a ceramic muffin pan as the mold or ceramic baking cups (ramekins) for larger buns.
If you want skinny gluten free buns just place less dough in the cups, or if you’re making vegan gluten free dinner rolls – flatten them out a bit before baking.
How To Store Vegan Gluten Free Hamburger Buns
I simply slice them in half and place them in a zip lock bag and freeze for up to 3 months.And how to thaw frozen hamburger buns? Whenever I need some, I pop them in the toaster at the highest setting and they are ready in minutes – warm gluten free hamburger buns just like the fresh ones.