Some things are a million times better when you make them from scratch. And one of those things is definitely burger buns. With deliciously crunchy seeds on the outside and a light, soft texture on the inside, these gluten-free hamburger buns are unlike anything you can pick up from the store. Plus they’re easier to make than you might think!
As the name suggests, these buns are perfect for hamburgers, but you can use them for many other things, too. Load them up with your favorite sandwich fillings for a yummy lunch or toast them until they’re perfectly golden brown and spread with homemade peanut butter for a speedy breakfast.
Healthy hamburger buns
These gluten-free hamburger buns are made with a couple of secret ingredients to make them more nutritious than regular buns. They’re made with fibre-packed psyllium husks which support healthy digestion, can lower blood sugar levels and reduce cholesterol levels.
The seeds sprinkled on top of the burger buns aren’t just for decoration and crunch. They’re good for you, too. Poppy seeds are rich in linoleic acid — a fatty acid which prevents heart disease. And pumpkin seeds contain lots of valuable vitamins, minerals and antioxidants which protect against many illnesses. You wouldn’t think it, but seeds are bursting with health benefits!
Ordinary burger buns from the store often contain animal fats, dairy products or eggs, making them unsuitable for vegans. But these burger buns are entirely plant-based, so they’re perfect for my classic vegan beyond meat burgers. Even the butter brushed on top of the buns is entirely plant-based. (If you’re trying to cut down on calories, don’t skip the butter. It’s necessary to make sure the seeds stick to the buns.)
These hamburger buns are totally gluten-free, too. My recipe uses a combination of gluten-free all-purpose flour to give a light texture and psyllium husks for extra nutrition and chewiness. So whether you’re following a plant-based diet, a gluten-free diet or something totally different, everyone can enjoy one of these hamburger buns.
If you’ve never baked your own bread before, don’t be put off by these gluten-free hamburger buns. One of the things most new bakers struggle with when it comes to baking bread is getting the yeast to behave properly. This recipe completely eliminates that problem because there isn’t any yeast!
Because of this, you don’t need to waste time proving and kneading the dough. Where regular hamburger buns take hours to make, these bites of deliciousness come together in less than an hour.
Another reason these gluten-free hamburger buns are so good for you is that they don’t contain any granulated sugar. One of the main reasons for using sugar when baking bread is to feed the yeast and make it bloom correctly. But since there’s no yeast in this recipe, there’s no need for regular sugar. Instead, this recipe uses a little agave nectar to add the perfect hint of sweetness to the dough. Unlike regular sugar, agave nectar doesn’t spike blood sugar levels.
Gluten-free Hamburger Bun recipe
- 4 tbsp Psyllium Husks
- 1 1/2 cups water
- 1 tsp baking soda
- 2 tsp lemon juice
- 2 tsp agave nectar
- 2 tbsp vegetable oil
- 360 g gluten free All Purpose Baking Flour
- 1 tsp salt
- 1 tbsp vegan butter melted
- 1 tbsp poppy seeds
- 1 tbsp pumpkin seeds
- In a medium-sized bowl, stir together the water and psyllium husks.
- Add in the baking soda, vegetable oil and agave nectar. Mix until combined then stir in the lemon juice.
- In a large bowl combine the gluten-free flour and salt.
- Pour the wet mixture into the dry mixture and stir well.
- Divide the dough into 5 even parts and form each one into a bun shape. (Tip: If the dough is sticking to your hands, run them under the tap first. This should stop the dough sticking.)
- Place the buns on a parchment-lined baking sheet and brush the tops with melted vegan butter.
- Sprinkle over the poppy seeds and pumpkin seeds and bake at 350F/180C for 25-30 minutes.
- Place on a wire rack to cool before using for burgers or sandwiches.