Menu

Yeast-Free Hamburger Buns

28. February 2016 - Breakfast or Brunch, Dinners, Snacks
Yeast-Free Hamburger Buns

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.

Yeast-Free Hamburger Buns
Yeast-Free Hamburger Buns
Print Recipe
Servings Prep Time
6 buns 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 buns 10 minutes
Cook Time
20 minutes
Yeast-Free Hamburger Buns
Yeast-Free Hamburger Buns
Print Recipe
Servings Prep Time
6 buns 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 buns 10 minutes
Cook Time
20 minutes
Ingredients
Servings: buns
Instructions
  1. IF MADE IN OVEN: preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, combine the milk with apple cider vinegar and let stand for about 5 minutes.
  3. In a large bowl, mix the flour, baking powder and salt.
  4. Mix water and milk mixture into flour mixture and stir until just combined.
  5. Knead the dough and add additional flour as needed.
  6. IF MADE IN PAN: Heat a large, lightly oiled frying pan.
  7. 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.
  8. OVEN: Bake for about 15-20 minutes until golden brown. PAN: Bake for about 10-15 minutes on each side. Serve immediately.
Powered byWP Ultimate Recipe

Related Post

23 thoughts on “Yeast-Free Hamburger Buns

Lee

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!

Reply
    VeganGoesCrazy

    Great you like it – makes me very happy :)!

    Reply
Tom

Can you share the gluten free flour mix ingredients you used for these buns?

Reply
    VeganGoesCrazy

    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).

    Reply
Kathy

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)

Reply
    VeganGoesCrazy

    You can use lemon juice :). White or balsamic vinegar is usually not vegan, as far as I know.

    Reply
Dana Wantz

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?

Reply
    VeganGoesCrazy

    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.

    Reply
      Dana Wantz

      They did. Thank you.

      Reply
        VeganGoesCrazy

        Great :)!

        Reply
Jo

I was really skeptical going in but these aren’t bad at all.
The drop method makes them really ugly though 🙁

Reply
    VeganGoesCrazy

    You can shape them a little bit with wet hands after dropping to make them look nicer :).

    Reply
Ruta

Hello, what can I use to replace the milk??

Reply
    VeganGoesCrazy

    You can use any type of plant based milk. It might also work with water – but you should use less than 100 ml then.

    Reply
Beth

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.

Reply
    VeganGoesCrazy

    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.

    Reply
Carly

What consistency is the dough supposed to be after adding the liquid? Shaggy, springy, slightly sticky etc?

Reply
    VeganGoesCrazy

    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.

    Reply
simone

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

Reply
    VeganGoesCrazy

    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.

    Reply
simone

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.

Reply
Nathalie

Hello very nice recipe. Concerning the 250 g of flour, how much is it in cup or ml please??

Reply
    VeganGoesCrazy

    Hi Nathalie!
    250 g of flour should be about 500 ml or two cups.

    Reply

Leave a Reply

Your email address will not be published.

Time limit is exhausted. Please reload CAPTCHA.