Yeast-free Hamburger Buns with an option to bake in a pan.
These buns are very easy to make – no need to add yeast! The first time I made these hamburger buns, I was really in a hurry, so I mixed up my flour mix and self-made vegan soy-buttermilk, along with some water and baking powder and put my formed buns into a preheated pan. Honestly, I thought they would turn out horrible, just like nearly everything I do when rushing through something – but luckily I was sooo wrong. They turned out really fluffy and soft and just not what I was used to from gluten-free buns. On my second try, I baked them in the oven, and they were really good too. However, in my old oven they were not as soft and fluffy as the pan-baked buns. My new oven works a bit better. So you might try both versions and compare the results.
These buns are perfect for any vegan burgers (e.g. see my recipe for Kidney Bean Burgers), but you may also use them in a more sandwich-like manner to hold some other kind of vegan “meat” or vegetables of your choice (tomatoes, avocados, a slice of tofu, etc.). Or just use them as dinner rolls.
- 250 g gluten-free flour mix
- 100 ml plant based milk
- 150 ml water
- 1-2 tsp salt
- 1-2 Tbsp apple cider vinegar or lemon juice
- 1 tsp baking powder
- optional: sesame seeds, poppy seeds, chili flakes or onions
- IF MADE IN OVEN: preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the milk with apple cider vinegar and let stand for about 5 minutes.
- In a large bowl, mix the flour, baking powder and salt.
- Mix water and milk mixture into flour mixture and stir until just combined.
- Knead the dough and add additional flour as needed.
- IF MADE IN PAN: Heat a large, lightly oiled frying pan.
- Form 4-6 buns, sprinkle sesame seeds, poppy seeds, chili flakes or onion on top, and place them in the pan or in the preheated oven.
- OVEN: Bake for about 15-20 minutes until golden brown. PAN: Bake for about 10-15 minutes on each side. Serve immediately.
25 thoughts on “Yeast-Free Hamburger Buns”
OMG! I cannot express to you how much I am happy you shared this recipe with us! This is so easy and seriously, you can’t muck it up~ Thank you!
Great you like it – makes me very happy :)!
Can you share the gluten free flour mix ingredients you used for these buns?
I used to make these with Schär Mix B the first few times, but now I use different mixes every time (depending on the taste I want/need). I usually use about 50-66% of whole grain flour like millet, sorghum, brown rice or buckwheat flour and up to 50% of starch or flours high in starch like tapioca or white rice flour, and I usually add about ½ tsp of xanthan gum (for a nicer texture). So, an example flour mix would be
• 75 g millet flour
• 75 g brown rice flour
• 50 g white rice flour
• 50 g tapioca starch
• ½ tsp xanthan gum (optional)
(You might need to adjust the amount of liquid in the recipe, depending on the types of flour you use. If your dough turns out too moist to form buns, you can also drop it by spoonfuls onto your baking sheet or into your pan – gives really nice, fluffy buns).
I don’t have apple cider vinegar. Will this work with white or balasmic or even leave that out? (I feel like this is a blasphemous question. LOL)
You can use lemon juice :). White or balsamic vinegar is usually not vegan, as far as I know.
I have these in the oven, but I am not feeling good about them. With the measurements listed, the batter was soupy and there was no way kneading was a possibility. I added gluten free flour until it was probably double the amount, and it was still nowhere near kneading consistency. At that point I just shaped them and put them in the oven. Is the measurement for flour correct?
It depends on the type of flour used. Different GF flours may need different amounts of liquid. I hope your buns turned out ok in the end.
They did. Thank you.
Great :)!
I was really skeptical going in but these aren’t bad at all.
The drop method makes them really ugly though 🙁
You can shape them a little bit with wet hands after dropping to make them look nicer :).
Hello, what can I use to replace the milk??
You can use any type of plant based milk. It might also work with water – but you should use less than 100 ml then.
I followed the recipe exactly but I used a little less water so it wasn’t too soupy and baked them for 30 minutes and they turned out like dried flat bricks. I am wondering what went wrong. For the gluten free flour, I used a combination of brown rice flour, sorghum flour, tapioca starch and potato starch.
Hi Beth,
sorry your buns turned out to dry. Your baking time of 30 minutes is definitely too long (especially if you have used less water)! It could also help to sprinkle them with water before baking.
What consistency is the dough supposed to be after adding the liquid? Shaggy, springy, slightly sticky etc?
Hi Carly!
The dough should be slightly sticky. If you want to bake them in the oven and use the drop technique, it can be a bit more squashy.
Hi
Mine were so hard, like rock cakes. I used your flour recipe but didn’t have millet flour so subbed it for besan flour. They are not edible. They were very dense, even at the suggested cooking time they were dense and moist, I continued to cook them a little more but they just went from very dense to hard.
Is this just because of the besan flour? Everyone else’s seemed to have worked out! 😊
Thanks
Hi Simone,
Sorry to hear your buns turned out too dense / hard. I think you might have used not enough liquid in the dough. Using besan flour, you defenitely need more liquid as compared to millet flour. Using more baking powder might also help.
Hi
Thank you 😊
I actually forgot to mention I did add more white flour also, as the dough was just so sloppy, I couldn’t even get it to come off the spoon. Perhaps that’s why. I will try more baking powder though if you think that would help. Thanks so much.
Hello very nice recipe. Concerning the 250 g of flour, how much is it in cup or ml please??
Hi Nathalie!
250 g of flour should be about 500 ml or two cups.
Goo on the inside? I followed directions and got gooey insides after baking at 400 degrees for 20 minutes.
Hi Kate!
Sorry to hear your buns turned out with gooey insides – this should not be the case. Might depend on the type of flour used or the amount of liquid or baking powder, i.e. the dough should be “light” enough that the amount of baking powder allows it to expand.