These vegan gluten free burger buns are more like flat bread burger buns, but hey they are not dry, they are spongy and they pass the hubb’s I can’t believe this is gluten-free test. The buns have white, brown rice flours, starches, a bit of oat flour, non dairy yogurt and are baked covered with parchment. Steam, capture the Steam!
You can substitute upto half of the grain flour with other flours of preference. Keep some white rice and some oat in there for best results. The yogurt gives great moist texture to the buns, so try to add some non dairy yogurt. You can use full-fat coconut milk or mashed avocado as well. You can also make larger flat breads with the dough or shape into Naans!
Make a bunch of these today!
Pictured below a burger with sloppy Sweet and sour lentils recipe here. or make any Burger patty!
More Gluten-free and Vegan breads
Jalapeno Pepper jack Biscuits
Strawberry Oat Sandwich Loaf
GF Naan flat bread
Lentil Mung Bean Tortillas
Faux Soudough Loaf
Focaccia Style Pizza Crust.
Thin Teff Pizza crust.
For regular, with gluten Burger buns see here
Steps:
Mix the dry ingredients. Proof the yeast in warm water+sugar until frothy.
Mix both and the yogurt, oil and more water to make a thick batter.
Place dollops of the batter on parchment sheet. Using wet hands (with water or oil), flatten and shape then buns.
Sprnkle sesame seeds and spray water on the buns. Place another parchment on top and Bake.
Let cool slightly then remove from the parchment. The buns keep well for upto 4 days refrigerated. Toast them to refresh.
Fluffy White Glutenfree Burger buns.
Allergen Information: Free of Dairy, egg, corn, soy, gluten, nut.
Makes 8 3.5 inch Buns
Ingredients:
1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup Oat flour (or use amaranth, millet or sorghum)
1/4 cup tapioca starch
1/4 cup potato starch
3/4 tsp baking powder
1/2 tsp salt
1/4 cup water
2 tsp active yeast
1 tsp raw sugar or maple syrup
1 Tbsp extra virgin olive oil
1/4 cup non dairy yogurt (I used coconut milk yogurt), or use full fat coconut milk
1/2 cup water
Method:
In a bowl, add all the dry ingredients and whisk very well.
In another bowl, add warm 1/4 cup water, sugar and yeast. Mix and let sit for 5 minutes or until frothy.
Add the frothy yeast mixture to the dry mix. Add the oil, yogurt and 1/2 cup warm water to the bowl as well. Mix to make a thick batter.
Pre-heat the oven to 450 degrees F. Let the batter sit near the warm oven for 10 minutes.
Mix the batter and Drop a 1/4-1/3 cup of the batter or large spoon fulls on parchment lined sheet. Spray water on the batter, flatten and shape into flat 1/2 inch rounds. (wet your hands in water to reduce sticking). Sprinkle sesame seeds on top. Let the shaped breads sit in a warm place for 10 minutes. spray water on top. Place another parchment sheet on top so it just sits lightly on the buns. (This is important to keep all the moisture from escaping the buns)
Bake for 11-12 minutes. Remove from oven, remove the top parchment and let cool for 5 minutes before removing the buns from the sheet. The buns taste best fresh or well toasted.
The buns keep well upto 4 days refrigerated. Toast or grill to refresh. Freeze separated by parchment in ziplock or air tight container. Thaw and Toast to refresh.
Variations: add fresh herbs, garlic, jalapenos or shredded cheese in the dough.
These buns are being shared at allergy Free Wednesdays.
Would it be possible to leave the batter over night?
Yes
Would we be able to bake loaves from this batter if we added a gum of some sort? Or a chia / flax egg for binding, maybe? These look delicious!
yes. Add xanthan and ry a small loaf. Cover the loaf pan with parchment during baking.
Is it possible to make them yeast free by using more baking powder/ yoghurt, or using a whipped meringue batter out of aquafaba or flax slime? They look absolutely lovely!
You can use more baking powder and skip all the rising steps. They might bake into very biscuit like buns. You can use a steamer and steam them to ensure a more bun like result.
I have made these many times now, and my whole family enjoys them We finally have gluten free bread we enjoy!
Thank you!
Awesome!
Hi… Can we make a loaf of this???
no. gf breads dont work out well in loaf without gums. try this instead https://www.veganricha.com/2013/06/gluten-free-strawberry-sandwich-bread.html
I have a really limited diet right now, so I made these with all white rice flour and tapioca starch – they are still delicious and flavorful! Thank you so much for this recipe!!!
Hi! Do you slice these in half once they’re baked? Or use each round as one half of a bun?
I’ve got a batch almost ready to go in the oven – 6 bun sized rounds and a larger, flatter round I’m hoping to use for pizza. 🙂
Thanks!
i use them as half bun as they are already thin enough.
Hi Richa,
Thank you for this recipe. I tried this recipe to make gluten free bao and the bread burger buns. I did not have oat flour, so i replaced it with shorgum flour once and another time with quinoa flour. the bread burger buns were a bit crusty on the top but inside was soft. The steamed GF bao turned out soft and fluffy enough. The taste was good too. I’m very happy with the result. Thank you again 🙂 I love your blog and recipes.
By the way, do you have a good recipe for short crust pastry (pie crust) that is vegan and gluten free? I have tried quite a few recipes but they turned out quite hard or chewy.
Awesome! for the buns, keep the dough sticky and high in moisture and also cover the buns completely with parchment during baking.
for the pie crust, my favorite is the almond one followed by the oat + almond crust. see the pumpkin chocolate tart and silk pie https://www.veganricha.com/tag/pie
Hi Richa, I’m planning on making these buns with your spicy chickpea lentil burgers. Do you know if I can use 1/2 cup of another flour since I don’t have any white rice flour? Can I use all brown rice flour plus the oat flour? Thanks!
yes you can use brown rice flour instead of white rice flour. or use more oat flour.
My batter is never thick. It is supposed to be 1/2 cup of white rice flour and 1/4 cup of all the other flours? What am I doing wrong?
what is the consistency of the batter then? this batter will continue get thick as it sits. so let it sit for another 15 minutes if too wet. you can add more rice or oat flour to help if needed. to shape, spray water or oil on the dollop of batter, place parchment on it and shape it.
It’s pretty runny. After I let it sit for the time specified in the directions it is still runny and it just spreads out like pancakes kind of. I do live at a high altitude so I don’t know if that makes a difference but I will try adding more flour and letting it sit longer. It still tastes good but they aren’t very thick when finished.
hmm it could be the high altitude. add more rice/oat flour so the the batter is stiff enough to be shaped thicker.
I’ve found that if I use coconut milk, even with all the fat the batter is too thin. I used yogurt tonight and didn’t have to add any extra flour.
yes the yogurt definitely holds the batter much better
I made these yesterday morning, and they’re delicious! I’ve actually been toasting them and spreading some jam on for breakfast, and grilling them as a side with my dinner. This is definitely the best and most successful gluten-free bread I’ve ever made. I’m going to keep making them for awhile!
My son has a bunch of allergies and your recipes seem perfect! He is not allergic to dairy, can I sub regular yogurt in place of non dairy yogurt in all your recipes?
I wouldn’t know. I haven’t use regular yogurt in a long while. this is a vegan blog, i.e no animal products used 🙂
Hei thanks for this wonderful recipe. Can I use dry yeast instead of the active yeast? Thanks again for sharing. God bless.
it is dry active yeast in the recipe. you can use dry instant yeast as well.
I made these last night, they are AMAZING. I also sprinkled a little coarse salt on the top it was devine!
Just a side not by accident i added 1/2 cup coconut milk and 1/4 cup of water. They still turned out beautifully. The best gluten free buns ever! 🙂
Awesome!!
These just came out of the oven .. and I’m having a hard time stopping myself from gobbling them all up!
Awesome! I am so happy you like them!
Wow! These look delicious. I haven’t experimented with making any gluten-free flour blends for buns and other breads. This recipe looks like the perfect place for me to start. I bet my gluten-free clients are going to love this 🙂
Thanks Jenne. 🙂 Are you planning to make some for some event?
How cute those are! I have to try them just for that alone!
I hate the fact that it’s gluten free, but it looks great otherwise!
there are several regular buns and rolls on the blog which use regular flours. see https://www.veganricha.com/search/label/bread
Wonder what would happen if I took out the oil…Any idea?
i dont think much will change. sub the oil with yogurt. and be sure to cover with another parchment and bake:)
These look great! I don’t find myself ever missing burger buns, BUT naan?? Hells ya!
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I would be tempted to put toasted minced onion and garlic chips on top. I have difficulty with seeds.
AND
These STILL look like Luscious cookies to me! Can they be taken in that direction?
Thank you SO much for this MOST interesting recipe!
they are too soft to be cookies and will be soft even with added sugar Try them as is to see how you like the texture to get an idea. I have gf sugar cookies on the blog that you can use to make cookies. https://www.veganricha.com/2013/12/gluten-free-sugar-cookies-chocolate.html
Can you please tell me how many this recipe makes? Can they be frozen?
makes 8 buns. Yes they can be frozen, use parchment to separate and freeze in ziplock or air tight container. Thaw and toast.
these look perfect! can’t wait to make these!
Thank you Caitlin! definitely make some!
I love how the burger/slider looks like. Do you have a recipe for the fillings as well? I hope you post it soon.
thanks. here is the sweet and sour lentils recipe https://www.veganricha.com/2014/02/sweet-sour-lentils-mango-lettuce-wraps.html
So moist and lovely buns.