Gluten-Free Hamburger Buns (Dairy-Free, Nut-Free)

In search of delicious and easy-to-make gluten-free, lectin-free hamburger buns, or dinner rolls, that are also nut-free and dairy-free? Search no more. In fact, this is what I call a multi-purpose dough, so versatile you can use it to get creative and make any type of bread.

What are the lectin-free, nut-flours I used?

While I don’t personally have a problem with nuts and I use them in my baking, I wanted to create a nut-free bread recipe for those who have nut sensitivities.

• Cassava flour
• Tapioca flour
• Sorghum flour
• Tigernut flour
• Psyllium husk

The other dry ingredients are: baking soda and salt. You can make this dry mix before you start, or while the yeast is activating.

Have more cassava flour on hand for kneading and dusting.

Check out my Quick Guide to Lectin-Free, Gluten-Free Flours for more information about the above type of flour and more.

NOTE on substitutions: If you don’t have tigernut flour or sorghum flour, just replace it with cassava. Or if you only have one of these two, add more of whichever one you have. The taste and color might not be the same, but it won’t affect the texture. Cassava is the main ingredient so it can’t be replaced in this recipe.

Measuring the flour in grams

If you don’t have one already, is time you invested in a kitchen scale. Actually, you don’t need anything fancy and can find a good one on Amazon for a maximum of $25.

Most of my recipes have cup measurements, but for some, I like to work with a scale. It’s hard to have cup measurements for 10 grams, 20 grams, 30 grams, and so on.

Activating the yeast

This is a bread recipe with yeast. I used dry yeast because that’s the most common one found worldwide, but fresh yeast can also be used.

As with any yeast recipe, you have to start by activating the yeast. That is usually done with warm water and sugar or honey. We will use one tablespoon of honey here, which is plant paradox friendly. Theoretically, only in phase 3 of the plant paradox program, which follows the 6 weeks phase 2.

Sometimes I bend the rules for a good bread.

The warm water has to be between 100F and 110F (37C to 43C) in order to activate the yeast and not kill it. You will start by mixing the water, yeast, and honey and leave it for about 10 minutes in a warm place, or covered. It should get foamy or form some bubbles, but from my experience, even if it doesn’t, it will still work.

The wet ingredients

After 10 minutes, add the pastured eggs, extra virgin olive oil, and apple cider vinegar to the yeast mixture. Mix with a whisk until all incorporated.

The seeds

I love adding seeds for extra nutrition, texture and looks, so I added all four lectin-free seeds I had: poppy seeds, sesame seeds, hemp seeds and nigella sativa (black cumin) seeds. You can add just one or all four if you want. But don’t add flax seeds, as we can’t digest them in their whole form.

How to make the lectin-free, gluten-free burger buns

You will add the dry mix to the wet mix and continue to combine with the whisk until all incorporated. Add the seeds and mix to distribute them evenly. At this point, the mix looks more like a thick batter. Let it rest for 10 minutes. It will thicken up but it will still be sticky and soft.

Take the bowl to a working surface dusted with cassava flour and have about 1/2 cup of cassava flour on hand. Add more flour to the bowl, and gently mix with a spatula, until the batter becomes a soft dough. Your hands have to be dusted with flour.

Make a big bowl of dough, dust it and slice it into 4 parts if you make full-size burger buns. You can make them smaller for sliders or dinner rolls, or flatter. you can even make flatbread.

Bake it at 375F. The full-size gluten-free buns will need about 25-30 minutes, the dinner rolls about 20 minutes, and the flatbread about 12-15 minutes.

The bread will have a beautiful crust after baking. After a while, it will get softer. I even used this bread to make croutons.

How to make the lectin-free, gluten-free burger

I wasn’t planning to share the recipe for the whole burger, but I got some questions so here it is how I made this one.

I used a tahini sauce instead of the traditional ketchup and mustard combo. And I have to tell you it worked so well. The tahini sauce is made by mixing tahini (sesame paste) with cold water, lemon juice, a little bit of garlic, salt and pepper, and a pinch of cumin. If you do want ketchup try this homemade sugar-free ketchup.

The other two elements that gave a lot of flavor to the sauce were the marinated red onions with extra virgin olive oil, dry oregano and apple cider vinegar; and kalamata olive paste.

I didn’t make the pattie, so you can just buy a 100% grass-fed beef pattie. Stack with some salad leaves and some pomegranate arils.

I love how all this came together. While I added both the bottom and top of the bun, I could only eat the bottom one, as it was simply too much food for me.

For another super delicious lectin-free burger recipe, check out this one: The Ultimate Plant Paradox Burger. Of course, you can make it using these gluten-free, lectin-free hamburger buns.

This recipe is part of our 10+ Sorghum Flour Recipe Round-Up.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Gluten-Free Hamburger Buns (Nut-Free, Dairy-Free)

(26 votes, average: 3.92 out of 5)

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By Claudia Curici – Serves: 4 burger buns

Prep Time: 35 minutes – Cooking Time: 25 minutes

Delicious and easy-to-make gluten-free hamburger buns, or dinner rolls, that are also nut-free and dairy-free. Use this multi-purpose dough in creative ways to make different types of bread.

Ingredients

• DRY INGREDIENTS:
• 130 grams Cassava flour (plus about 1/2 cup or more for kneading and dusting)
• 40 grams tapioca flour
• 20 grams sorghum flour
• 10 grams tigernut flour
• 2 tablespoon psyllium husk (flakes or powder)
• 1 teaspoon salt
• 1 teaspoon baking soda
• A mix of seeds (about 1, 2 teaspoons of each): poppy seeds, sesame seeds, nigella sativa seeds, hemp seeds
• WET INGREDIENTS:
• 3/4 cup warm water
• 7 grams dry yeast
• 1 tablespoon honey
• 6 tablespoons extra virgin olive oil
• 3 pastured eggs
• 1 teaspoon apple cider vinegar

Instructions

1

Preheat oven to 375F. Prepare a baking sheet, a working surface and parchment paper (optional).

2

Mix the yeast, warm water and honey in a big bowl. Keep in a warm place, for the yeast to activate, for about 10 minutes. Normally it should look foamy or form bubbles, but sometimes it doesn't and it should be fine anyway if the yeast is of good quality.

3

In the meantime, mix all the dry ingredients in another bowl.

4

After 10 minutes, add the olive oil, eggs, and apple cider vinegar to the yeast mixture and whisk until all incorporated.

5

Start adding the dry mix and whisk or combine with a spatula, until all incorporated. Add the seeds and combine.

6

Let the batter rest for about 10 minutes. It's still pretty soft and sticky at this point.

7

After 10 minutes, start adding more cassava flour, dusting and removing the batter from the bowl, until you get a dough. The dough will not be hard, but it will hold well together. It's moist and still a little sticky, but easy to work with the surface and your hands are dusted with flour. I added about 1/2 cup extra cassava flour, you may need more or less.

8

If you divide the dough into four equal parts, you will make 4 full-size buns. If you divide into 8, you will make dinner rolls. I even made a flatbread and it worked beautifully.

9

Bake at 375F. The burger buns need about 25-30 minutes. The smaller dinner rolls, about 20 minutes, and the flatbread, about 12-15 minutes.

Notes

If you don't have tigernut flour or sorghum flour, just replace it with cassava. Or if you only have one of these two, add more of whichever one you have. The taste and color might not be the same, but it won't affect the texture. Cassava is the main ingredient so it can't be replaced in this recipe.