Mini-Hamburger Buns – #GlutenFree, vegan, rice free

 

Psyllium huskMini hamburgers - Gluten free, vegan, rice free

For these hamburger buns you need to get your hands on some psyllium husk. I found some at our local supermarket in the health food section. If yours does not stock it, try an online health food store.

Psyllium husk, in addition to being a great source of fibre, soaks up liquid thereby enabling you to make free-form gluten free breads. And all that is needed is just one tablespoon! Great for these gluten free hamburger buns!

Where is the xanthan gum, guar gum, or methylcellulose egg replacer (e.g. Orgran No-egg, EnerG Egg Replacer)?

As with all my gluten free recipes, you will not find any gums or methylcellulose egg replacers in this hamburger bun recipe. Frankly, it does not need them. I admit, Xanthan gum and methylcellulose provide a little more rise in gluten free baked goods than no additives and even than guar gum does. However, if you do not care for aesthetics then they are additives you need not use. There is confusion over where the gums are sourced from and whether these products are gluten containing grains. They are also expensive!

Rice free!

Furthermore, if you have an intolerance or allergy to rice, rest assured this recipe is safe for you: it is rice free. And being top 8 allergen free, there are no eggs or dairy.

These mini-hamburger buns are nutritious, delicious, and leave you wanting more. They are great served as finger food filled with a little beef patty and salad. Or as three year old Kai prefers them, just as they are. Of course you could also make these into regular sized buns, but where is the fun in that?

Enjoy!

Scroll down to view two methods for creating these mini-hamburger buns: the Thermomix or food processor method using whole grains and seeds, and the hand mix method using flours.

 

Mini Hamburger Buns – Thermomix or food processor method (Gluten free, vegan, rice free)

Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Meal type Bread
By author Juanita Sanganithy
These gluten free mini-hamburger buns are not only nutritious but taste great too. Gluten free oats, buckwheat and sorghum make up the flour base with psyllium added for that perfect hamburger form.

Ingredients

Whole seeds and grains

  • 175g (6.2oz) Gluten free oats
  • 80g (2.8oz) Buckwheat
  • 1 tablespoon Chia
  • 1 pinch Salt (e.g. Himalayan rock salt)

Other dry ingredients

  • 90g (3.2oz) Corn starch (or 115g (4.1oz) Potato starch or 150g (5.3oz) Tapioca flour)
  • 70g (2.5oz) Sorghum flour
  • 1 tablespoon Psyllium husk
  • 1 teaspoon Instant dried yeast (or 1 teaspoon Bicarbonate of soda plus 1.5 teaspoons Cream of tartar)

Wet ingredients

  • 1 Apple or pear, peeled and cored
  • 70g (2.5fl.oz) Oil of choice (e.g. Coconut oil, Grapeseed oil, Sunflower oil)
  • 40g (1.4fl.oz) 100% pure Maple syrup (or Rice bran syrup or honey)
  • 1 teaspoon Apple cider vinegar
  • 200g (200ml) Carbonated water (or still water)

Directions

Step 1. Preheat the oven to 180ºC (fan forced) or about 360ºF. Spray or grease a large bowl with a little oil. Set aside.
Step 2. Put the seeds and grains into the Thermomix (TM) bowl and mill for 2 minutes, speed 9.
Step 3. Add the remaining dry ingredients and mix for 15 seconds, speed 5. Tip the flour mixture into a separate bowl.
Step 4. Add all wet ingredients except the water to the TM bowl and puree for 10 seconds, speed 9. Scrape down the sides and puree for a further 5 seconds. If using soda and tartar, add the water and mix for 5 seconds, speed 5 and skip step 5.
Step 5. If using yeast, heat the puree for 1 min 30 seconds, 60ºC, speed 2 before adding the water and mixing for a further 5 seconds, speed 3. Check the temperature of the wet ingredients. They should be warm but not too hot to touch.
Step 6. Set the TM to speed 3 and add all the flour mixture. Continue blending for 5 seconds at speed 4 or until wet and dry ingredients are just combined. Immediately scrape batter into the separate greased bowl.
Step 7. Let the batter sit in the greased bowl for five minutes so that it becomes easy to handle.
Step 8. Grease your clean hands with your oil of choice and pull out a small handful of bread batter. Create a small ball by briefly rolling the batter in your palms. Place the balls close to each other on a lined baking tray. You may wish to sprinkle lightly with salt and/or seeds of choice.
Step 9. Mini-hamburger-buns-rising
If using yeast, place the buns in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the tray of buns inside. (Alternatively if you are using soda and tartar, you can place the buns directly into the preheated oven without the rising stage). After the buns with yeast have risen, place in the pre-heated oven for approximately 30 minutes or until a skewer inserted into one comes out clean.
Step 10. Cover with a tea towel for 5 minutes before letting cool on a wire rack.

Note

This recipe makes approximately 15-20 mini hamburger buns. You could also make approximately 8 large buns using this recipe.

Fill your hamburger buns with your favourite salads and meat or vegetarian patties.

 

Mini Hamburger Buns – Hand mix method (Gluten free, vegan, rice free)

Prep time 25 minutes
Cook time 30 minutes
Total time 55 minutes
Dietary Gluten Free, Top 8 allergen free, Vegan
Meal type Bread
By author Juanita Sanganithy
These gluten free mini-hamburger buns are not only nutritious but taste great too. Gluten free oats, buckwheat and sorghum make up the flour base with psyllium added for that perfect hamburger form.

Ingredients

Dry ingredients

  • 175g (6.2oz) Gluten free oat flour
  • 90g (3.2oz) Corn starch (or 115g (4.1oz) Potato starch or 150g (5.3oz) Tapioca flour)
  • 80g (2.8oz) Buckwheat flour
  • 70g (2.5oz) Sorghum flour
  • 1 tablespoon Ground chia
  • 1 tablespoon Psyllium husk
  • 1 teaspoon Instant dried yeast (or 1 teaspoon Bicarbonate of soda plus 1.5 teaspoons Cream of tartar)
  • 1 pinch Salt

Wet ingredients

  • 3/4 cups Apple or pear puree or apple sauce
  • 200ml Carbonated water (or still water)
  • 1/4 cup Oil of choice (e.g. Liquid coconut oil, Grapeseed oil, Sunflower oil)
  • 2 tablespoons 100% pure Maple syrup (or Rice bran syrup or honey)
  • 1 teaspoon Apple cider vinegar

Directions

Step 1. Preheat the oven to 180ºC (fan forced) or about 360ºF.
Mix all dry ingredients.
Step 2. In a separate bowl mix all wet ingredients.
Step 3. If using yeast, heat the wet mixture over stove top or in the microwave until warm. The liquid should not be too hot to touch. There is no need to heat the mixture if using soda and tartar.
Step 4. Add the dry flour blend to the wet mixture, stirring quickly until mixed. A hand mixer can also be used. The batter will become thick and sticky very quickly due to the psyllium and chia.
Step 5. Let the bread batter sit for five minutes so that it thickens before handling.
Step 6. Grease your clean hands with your oil of choice and pull out a small handful of bread batter. Create a small ball by briefly rolling the batter in your palms. Place the balls close to each other on a lined baking tray. You may wish to sprinkle lightly with salt and/or seeds of choice.
Step 7. If using yeast, place the buns in a warm covered spot for 45 minutes to rise. I like to heat the empty microwave for 20 seconds before placing the tray of buns inside. (Alternatively if you are using soda and tartar, you can place the buns directly into the preheated oven without the rising stage). After the buns with yeast have risen, place in the pre-heated oven for approximately 30 minutes or until a skewer inserted into one comes out clean.
Step 8. Cover with a tea towel for 5 minutes before letting cool on a wire rack.

Note

This recipe makes approximately 20 mini hamburger buns. You could also make approximately 8 large buns using this recipe.

Fill your hamburger buns with your favourite salads and meat or vegetarian patties.

 

 

June 27, 2014 Permalink
Categories: Recipes Tags: , , , , , , , , , ,

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