YAY! It’s free from gluten, eggs, dairy, soy, all nuts, fish, shellfish and sesame! All top nine of the most prevalent food allergies! Note: This post contains affiliate links, so any purchases made on Amazon through the links will help support Yay, It’s Free From This!
These gluten-free, vegan burger buns are deliciously soft and fluffy. They’re great for snacking or perfect for replacing any meal that calls for bread. For vegan options, you can make quinoa burgers or grilled portobello mushrooms. Seriously amazing and versatile in every way! If eggs and almonds are not an issue, be sure to check out my other gluten-free burger bun recipe.
I’ve been making these for almost 10 years now and they are still a staple in our house. The free from, gluten-free or allergy-friendly bread and buns on the market are expensive and not very appetizing. I’ve yet to find one that is vegan, nut-free and gluten-free that tastes good too. Making it yourself is always the best, most delicious and safest solution, and I really live by it. These burgers are part of our regular meal rotation and it feels like a special treat every time. Last summer, I decided to serve these to some friends and family. Everyone, including their kids who have zero diet restrictions, didn’t even know the buns were gluten-free and vegan, but instead confirmed that these were just some darn good burgers, lol. 🥰
Make the Dough
Making these are fairly simple, but because the dough is more like a thick batter and not a kneading type of dough, it’s the shaping that’s the trickiest part.
To the warm water, add sugar and yeast and set aside to bloom. Then pour and measure the dairy-free milk into a measuring cup and warm slightly in the microwave for a minute or two. Place all the dry ingredients into a mixing bowl. Add the oil first, then the bloomed yeast mixture and the warmed milk. Whisk gently, until all the dry ingredients are incorporated. If the dough/batter is not looking smooth, keep adding a tablespoon of water and whisking, until you have a smooth looking dough.
Shape the Buns
Allow the batter to rise in its bowl for about 10 minutes. In the meantime, line two baking sheets with parchment paper (I live by these Nordic Ware half sheet pans). Wet the baking sheets a bit to help the paper stick. Once the time has lapsed, it will look a bit puffy, which means it’s ready. Use a spatula to gently fold and stir the batter a bit. Dip a tablespoon into some warm water, and scoop a leveled spoonful of batter onto the parchment-lined baking sheet. Evenly space them so 12 fits onto each sheet. Then dip hands into the warm water to spread and flatten them. Let this sit again for about 10 minutes.
How to Bake ’em!
When I’m ready to bake, I like to use silicone mats to cover the buns. I prefer the weight and it helps trap in steam and moisture better while baking. You can definitely use another sheet of parchment paper instead, (clean up is way easier!) but be sure to wet the paper before covering. Otherwise, the buns will be a bit dry. Cover carefully. Once the batter sticks to the top cover, paper or silicone, it will be hard to move and adjust it. Then bake on two racks for about 12 minutes, rotating and switching rack levels about halfway through.
Peel the cover off after baking and cool slightly on the baking sheets. The bottoms should have a bit of color on them. This means they are ready to eat!
Storing the Buns
Sometimes, I make these early in the morning and then anticipate burgers later. I set aside 8 of them for four burgers and then place the rest of them in a container, ready to freeze. I like to cut the used parchment paper into squares to place in between each bun. This keeps them from sticking together after freezing. Then for the next meal, I can grab as many as I need, place on a plate and defrost at room temperature.
The kids definitely love eating these plain, fresh out of the oven. They are great buttered and we’ve even made sandwiches with them. I’ve also topped them with char siu (Chinese bbq pork) as open-faced baos or toasted and quartered them for a charcuterie board. Gluten-free vegan burger buns that are also free from nuts and soy….if you have any food allergies, or any diet restrictions, these buns are for you! Make them and let me know what you think! 🤗
Completely Top 9 Free Burger Buns
Course: MainCuisine: AmericanDifficulty: Moderate12
servings30
minutes12
minutes300
kcalBurger buns, free from the top nine most prevalent food allergies.
Ingredients
385g gluten-free flour, See Notes
77g sorghum flour
2 tsp baking powder
1 tsp kosher salt
1 tsp xanthan gum
4 tsp yeast
2 tsp sugar
1/2 c warm water
2 c dairy-free milk, See Notes
2 Tbsp avocado
Directions
- Heat oven to 450°F.
- Add the yeast and sugar to the warm water (Water temperature should not exceed 110ºF). Let sit for 5 minutes.
- Pour and measure the dairy-free milk into a measuring cup and warm slightly in the microwave for a minute or two. Be sure the milk is not hot. Set aside.
- In a large mixing bowl, add the gluten-free flour, xanthan gum, sorghum flour, baking powder, and salt together. Whisk together.
- To the dry ingredients, add the oil. Then pour in the yeast mixture and the warmed milk.
- Whisk gently, until all the dry ingredients are incorporated. If the dough/batter is not looking smooth, keep adding a tablespoon of water and whisk, until you have a smooth looking dough.
- Let the bowl of batter sit for 10 minutes.
- In the meantime, line two baking sheets with parchment paper. Wet the sheets a bit with water to help the paper stick to it.
- After the 10 minutes has lapsed, the batter should have risen a bit and look puffy. Use a spatula to gently stir the batter. Dip a tablespoon into some warm water, and scoop a spoonful of batter onto the parchment-lined baking sheet. Evenly space them so twelve fits onto each sheet.
- Dip your hands into the warm water to spread and flatten them.
- Allow the flattened dough to sit for another 10 minutes. It won’t rise and look much different.
- Use silicone mats or another sheet of parchment paper to cover the buns. If using silicone mats, sprinkle the buns with water before covering. If using another sheet of parchment paper instead, wet the paper before covering. Then cover carefully. Once the batter sticks to the cover, paper or silicone, it will be hard to move and adjust it.
- Whether it’s parchment paper or silicone mats, tap around these top covers to make sure there’s a loose seal around the edges. You want trap some steam and moisture while these bake.
- Bake for about 12 minutes on two racks, rotating and switching rack levels about halfway through. You know they’re done when the bottoms have a light brown color to them, and the tops are still white, soft and springy.
Notes
- My preferred brands of gluten-free flour are Bob Redmill’s 1:1 Baking Flour and Measure for Measure Flour. These contain xanthan gum. Alternatively, I also like to make my own gluten-free flour (white rice flour, brown rice flour, tapioca starch and potato starch) and it doesn’t contain any xanthan gum.
- For dairy-free milk, I love Oatly’s full-fat oat milk. Otherwise, depending on your specific diet, rice milk, soy milk, almond milk, or coconut milk can all work.
