So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger 🙂
So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!
Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.
Enjoy 🙂
Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)
3/4 c.gluten free flour mix
1/2 c. teff flour ***
1/2 tsp. xanthan gum
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. sea salt
3 eggs
2 1/2 Tbsp. olive oil
1/4 c. water
1 Tbsp. raw apple cider vinegar
Preheat oven to 375 degrees.
Whisk together flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.
You can use a pan like mine that has 3 1/2 inch spots.
You can also use 4-5 inch oven ready glass bowls.
Drop spoonfuls of dough into greased pan. This makes 5-6 buns depending on how thick you want them.
Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.
*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.
Here is my hamburger with just flour mix.
Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,
Interesting. I have a friend who is GF, egg free and can’t do yeast (or soy or almonds). i am going to point her to your blog. Thanks!
Yes sorry there are eggs in my buns, but I have some other recipes that have no eggs- Raspberry Jam Squares, Simple Shortbread, just to name a couple 🙂
Oops, just saw the egg in this. But I’ll still pass the link along. Thanks.
Try using flax egg (a spoon or two of ground flax seed or chia seeds soaked in water in the fridge for a while. Gets gummy and holds it together.
Thanks. I do have an egg free bun recipe as well. http://www.sandisallergyfreerecipes.net/simply-made-buns-gluten-free-yeast-free-dairy-free-egg-free/
Can I ask where you bought your pan?
I actually found it at the Bulk Barn for 50% off. If you can find a large muffin top pan, it would work perfectly as well. The bowls work great too. 🙂
Aw! These take me back to the days when I used to eat Wonder bread Hamburger Buns like no one’s business! 😉
Just think about them being so much healthier 🙂
I have not tried teff flour yet! I need to! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope that your week is fantastic!
Cindy from vegetarianmamma.com
This is such a great recipe! Thank you for sharing it at Whole Food Fridays – I am highlighting it this week! 😉
Hugs,
Megan
Thanks so much Megan!
Hugs right back 🙂
[…] Gluten, Dairy & Yeast Free Hamburger Buns from Sandi @ Sandi’s Allergy Free Recipes […]
I was so happy when I found your bun recipe I can’t have yeast either but you use eggs :/ I can’t have egg either do you think it would work with a egg replacer?
It should work the same. Why not try it with a half batch? Let me know 🙂
To make a hot dog bun with this recipe do you need a pan or is it thick enough to mound on parchment?
You could use aluminum foil to mold the batter into the right shape and bake them.
Hello, I noticed in the instructions you mention flax, but I don’t see the measurement in the recipe? Can you help me out? Thank you.
Sorry about that. I removed it from this recipe but missed removing it in the directions. It is fixed now.