Gluten-free Flat-bread Burger buns. Vegan Gumfree Recipe

February 24, 2014 By Richa 61 Comments

It is time to say hello to Super Fluffy, soft, moist, spongy, white and gluten-free gum-free Burger buns! Look at that airy cross-section.

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.

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