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

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.


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)


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.


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.

June 22, 2014 Permalink
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