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.
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.
PrintGluten-Free Hamburger Buns (Dairy-Free, Nut-Free)
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 burger buns
Description
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
- Preheat oven to 375F. Prepare a baking sheet, a working surface and parchment paper (optional).
- 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.
- In the meantime, mix all the dry ingredients in another bowl.
- After 10 minutes, add the olive oil, eggs, and apple cider vinegar to the yeast mixture and whisk until all incorporated.
- Start adding the dry mix and whisk or combine with a spatula, until all incorporated. Add the seeds and combine.
- Let the batter rest for about 10 minutes. It’s still pretty soft and sticky at this point.
- 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.
- 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.
- 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.
25 Comments
KJF
December 26, 2022 at 3:22 pmI made these for a friend of mine that is lectin free. They were wonderful! However, it has 3 eggs. If I am baking for myself I need to be egg free. Has anyone tried making this egg free?
Claudia
December 27, 2022 at 3:10 amHi! I’m happy you loved them. Never tried them without eggs, but I have a sorghum bread rolls recipe without eggs. Maybe you try that one. The everyday bread is also an egg-free alternative, as well as all my sourdough bread recipes. I hope this helps.
Dee
June 28, 2022 at 4:31 pmHi can this recipe be made yeast free?
Claudia
June 29, 2022 at 4:23 amHi Dee, I haven’t tried, so I don’t know. Maybe add a mix of baking powder and baking soda. But I can’t promise it will be ok.
Phyllis
May 29, 2022 at 5:34 amThere is no nutritional value listed’ as I’m diabetic
Are these high in carbs
Claudia
May 29, 2022 at 6:50 amHi Phyllis! This website doesn’t provide nutritional information, all the recipes are already sugar-free, and gluten-free, but this is also not a keto website. So yes, if you look at the ingredients list, the main flours used are cassava, tapioca, and sorghum. All of them are carbs, even if they are healthier carbs. Some people with diabetes can have one bun, some can’t. It depends on how you eat it, in what combination, and how your body reacts to these ingredients. One way to calculate is to go to a nutritional app and input the ingredients.
Mariangela
February 12, 2022 at 8:25 amThanks Claudia! I’ve made these twice now. Subbed more sorghum for the tiger nut and they came out fantastic. Especially love them as flat breads as the dough is pretty dense. Thanks again for this great recipe!
Claudia
February 12, 2022 at 12:13 pmHi Mari, that’s great, I’m so happy it came out great. Thank you for sharing your experience. I also prefer flatbreads in general. <3
Mariangela
February 10, 2022 at 12:39 pmHi Claudia, what can I substitute for Tiger Nut Flour. Tried to get some from Amazon but it never got here. Trying to make this today, I have cassava, super fine almond, millet flour, and can grind teff in coffee grinder for tiff flour, also tapioca flour. Please let me know…thank you
Claudia
February 10, 2022 at 12:55 pmHi Mari, add more almond flour. Cassava should work too, but I would use almond.
Mariangela
February 10, 2022 at 1:48 pmThank you Claudia.mi actually just added extra 10g of sorghum flour and so far the flatbreads are awesome! the rolls are still baking. Thank you so much for all your incredible recipes. It’s made our lectin free days much tastier!
Mariangela
February 10, 2022 at 1:50 pmAlso, I misread the directions and accidentally added the eggs, oil and vinegar directly to the dry ingredients. Then added the yeast. It still all came out wonderful! Just thought you and maybe other readers might want to know.