Gluten-Free Vegan Hamburger Buns
🇺🇸 United States
Ingredients
- 1 ½ cups dairy-free milk, warmed to 110°F
- 3 Tbsp cane sugar
- 2 ¼ tsp active dry yeast
- 1 Tbsp psyllium husk powder
- 1 ½ cups brown rice flour
- 2/3 cup almond flour
- 1/2 cup potato starch
- 1 tsp sea salt
- 6 Tbsp melted vegan butter
- 2 tsp apple cider vinegar
- Sesame seeds, for topping (optional)
Steps
- Line a baking sheet with parchment paper.
- Whisk together warm dairy-free milk, cane sugar, and yeast. Let sit 10-20 minutes until frothy.
- Whisk in psyllium husk powder and let gel for 10 minutes.
- In a separate bowl, whisk together brown rice flour, almond flour, potato starch, and sea salt.
- Add the yeast mixture, melted vegan butter, and apple cider vinegar to the dry ingredients. Stir until well combined, about 3 minutes; dough will be sticky.
- Divide dough into 8 equal pieces. With wet hands, shape each into a ball and place on the prepared baking sheet.
- Sprinkle with sesame seeds if using, cover with a towel, and let rise in a warm place for 30 minutes until doubled. Preheat oven to 350°F (176°C).
- Bake for 25-28 minutes until lightly golden.
- Cool 5 minutes on the pan, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Best eaten the day of baking. Store leftovers in an airtight container in the fridge up to 2 days, or freeze sliced buns up to 1 month. To reheat from frozen, briefly run under water then toast until warm.
Source: minimalistbaker.com