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

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.


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


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.


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 22, 2014 Permalink
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