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!
