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

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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

  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.