I’ve been experimenting with a gluten-free and vegan burger bun that rises well and stays nice and soft, and finally have a good recipe that turns out well every time. These work well as burger or sandwich buns, but they also make a great toast that I like topping with some vegan butter and tofu scramble for breakfast.
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- Oval Measuring Cups
- Silicone Spoon
- Bob’s Red Mill 1-1 Baking Flour
- Psyllium Husk Powder
- KitchenAid Mixer
- Cosori Dehydrator
GF Vegan Burger Buns
Ingredients
- 1 1/2 c warm water
- 1 T yeast
- 4 T sugar, divided
- 1/2 c tapioca starch
- 2 1/4 c gluten-free 1-1 baking flour
- 2 T psyllium husk powder
- 1 T ground flax seed
- 1 t salt
- 1/3 c oil
Directions
- Mix warm water, yeast, and 1 T sugar. Set aside for about 10 minutes, until foamy.
- Meanwhile, combine the other 3 T sugar with the rest of the dry ingredients in the bowl of a stand mixer with a dough hook attachment, and mix to combine. Once the yeast mixture is foamy, add to the dry ingredients along with the oil, and mix to combine, scraping down the sides of the bowl as necessary. Mix on high speed for a few minutes to make sure everything is mixed well.
- Transfer to a greased bowl, spray the top with oil, and cover with a lid or plastic wrap. Let sit at room temperature for 1 hour, or refrigerate for 4-12 hours.
- Divide the dough into 6 pieces and shape each into a flattened ball the size of a burger bun. Place into greased 8″ cake pans. Place in a warm place to rise for about an hour.
- Bake at 375F for 25 minutes. After removing from the oven, cover with a dry towel while they cool.
- Once cooled completely, remove from the pans, separate the buns, and slice in half before storing in an airtight container in the fridge or freezer.
From PlantcraftedPantry.com
Plantcrafted Pantry 