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Friday, June 25, 2010

Gluten-free Vegan Burger Buns



Do you ever have something turn out so perfect you feel like you're on top of the world? After years of trying for hamburger buns, I finally got the perfect bun. It's vegan! It's gluten-free! It's corn-free, it's soy-free, it's yummy! No more biscuit buns for my family!



I got this pan at Williams Sonoma for Whoopie Cookies, they are smaller, I am going to purchase a full size bun pan soon. You have to have a mold for these buns to work.

Gluten-free Vegan Burger Buns
1 cup garbanzo flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1 1/8 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon sea salt
1/2 cup grapeseed or olive oil
1/4 cup agave nectar
1/3 cup of pureed sweet potato
1 cup of water


Preheat oven to 325. The tops will crack at a higher temperature. Mix dry ingredients first, then add in wet, it should look like a pancake mix, but not too thin. If you don't have a problem with soy, you can use a non-stick spray. I have yet to find one that does not contain soy. I use a large scoop. This recipe made 12 small buns, So maybe 6 large buns. Bake for 35 minutes. Let sit in pan for 10 minutes to cool, then gently remove if not using a non-stick spray. They will peel right
off.
Here is a link to a pan that Wilton makes that is perfect for these buns!

29 comments:

  1. These are delicious and remind me of cornbread for some reason!!

    Tanya F

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  2. I'm really impressed by how the bottom part of your buns looks perfect. I'm gonna try them as soon as possible! Thank you for sharing your awesome recipe! :)

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  3. Dude, I make these ALL THE TIME, ever since I first found this recipe. They are so great! I'll do a half-batch in a 6-tin muffin tin and make myself little veggie sliders. Stellar! :)

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  4. I'm glad you guys like these! I'm getting ready to bake and freeze about 120 of these for a couple of months of school lunches. If they last that long!! Wilton makes a pan now that is perfect for these, which is great because William Sonoma quit making their's. I will try to post a picture soon with the new pan. They are a little deaper but pretty much the same size. Dude, you guys made my day!!

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  6. I just tried these and they tasted amazing but didn't cook all the way through. I made 6 large ones in a shallow muffin top pan and I tried to estimate how much longer to cook them. Any suggestions?

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  7. Sorry I'm just seeing this comment. I would test it with a toothpick before removing. It could be since they are bigger they need a longer cooking time, add 10 minutes but test them and keep an eye on them. Let me know if you still have a problem.

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  8. Hi there! I would love to try these. But, do you mean tapioca, or did you mean tapioca starch?

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  9. I fixed it! Thanks for letting me know. I believe that tapioca starch and flour are the same thing. I could be wrong.But I use Bob's Red Mill Tapioca flour, AKA Tapioca starch. Sorry about that.

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  10. Hi, can you explain what exactly you mean by pureed sweet potato. I assume it means cook 1st, then puree, and then wait for it to cool before using in the recipe, but would like clarification. Thanks

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  11. Yes, cooked. I bake them until they are completely soft or they are lumpy and leave chunks in the buns. It should look like baby food.

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  12. What is the diameter of these with the new Wilton pan?

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  13. Do you think it would turn out if I substituted pureed butternut squash for the sweet potato?

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  14. I think it would turn out fine, I have used applesauce and they turned out fine. Add water last a little at a time. Just make sure the batter isn't too thin.

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    Replies
    1. Awesome. Thanks so much for the quick response! We're having a barbeque tomorrow and I didn't want to go shopping again. My son has many allergies and he dearly misses hamburger buns. Going to give this a try with the squash :)

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    2. Test them with a tooth pic before you bring them out. Good luck!

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  15. We live in China, and can't buy garbanzo beans or garbanzo flour. Any suggestions for a replacement? Would mung beans or adzuki beans work? I can buy both easily, (although color might be an issue in the finished product...)

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  16. I think any bean flour would work but haven't tried another. I think adzuki beans would be great as far as flavor. I wouldn't worry about the color, they are brown in the end either way.

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  17. I am going to try these buns using teff grain flour instead of bean flour, any tips/advice for me?

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  18. They should turn out fine. They may crack if they do not have enough liquid. So you may have to add more water. Just do it little by little if the batter isn't smooth. I don't tolerate teff flour but the one time I used it the bread I made turned out great. Good luck!!

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  19. Hello,
    There is a pure coconut oil spray NO SOY, if you do not already use regular coconut oil to cook with. The name of the spray is Kelapo and if your store wont or doesnt stock it you can get it online its a bit pricy but if the convenience is what you want then this will work. I have been using CO for years and I love it.

    http://www.kelapo.com/store/cart.php?m=product_detail&p=34

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  20. I don't care for the aftertaste of agave. Although not vegan, would honey work?

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  21. I think honey would work very well, just make sure it is warm so that it doesn't clump and not blend in.

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  22. This looks amazing I'm trying it tomorrow!
    Thank you so much for sharing <3
    Love your blog :)

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  23. Any ideas on a replacement for baking powder in this specific recipe? Thanks

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  24. I use baking soda and cream of tartar separately because baking powder contains corn. These would be flat like a pancake without it.

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