Gluten free No Yeast Burger Buns (Vegan)

Soft gluten free yeast free buns, quick and easy to make, they are dairy free and egg free too, for fully gluten free vegan burger buns!

Course Bread

Cuisine American, Italian

Keyword banana bread, buns, dairy free, gluten free, no butter, no eggs, vegan, yeast free

Prep Time 15

Cook Time 30

Total Time 45

Servings buns

5 teaspoons psyllium husk
200 grams water (to mix with the psyllium husk)
150 grams gluten free potato starch
300 grams gluten free brown rice flour (you can substitute 50 grams with another flour, like millet or buckwheat, for a more rustic flavor)
50 grams gluten free white rice flour
1 tablespoon baking powder*
1 teaspoon salt
1 tablespoon olive oil (+ extra for brushing the buns)
200 grams water (for the dough)
mixed seeds for decoration (optional)

pre-heat oven at 190 C / 370 F
in a medium bowl mix psyllium husk and 200 grams water and let rest a couple minutes until it becomes gelatinous
in a bowl weigh brown and white rice flour, potato starch, baking powder, salt and mix well with a whisk or a spoon
in a small jar or bowl mix oil and remaining 200 grams water
add the psyllium husk gel and oil-water mix to the dry ingredients and mix with a fork, incorporating as much of the liquids as possible, until you get a crumbly dough
move the dough onto a worktop floured with white rice flour
work the dough with your hands, squeezing the ingredients together and kneading for a few minutes, until the dough is uniform and smooth and it holds a round shape
flour the worktop and roll the dough ball into a log-ish shape then cut it into 5 equal pieces
lightly oil a baking sheet, then shape each piece of dough into round buns and place them on the baking sheet at least half inch apart
lightly brush with olive oil each bun and add seeds on top (if desired), lightly tapping on them to make them stick to the bun
bake for 30 minutes, until the top and buttom of the buns are lightly golden
let them cool down for 10 minutes before slicing
enjoy still warm, or - once completely cooled down - store them in a airtight container and enjoy the next day too (best after heating them up)
alternatively, freeze them for future use (you can already slice them halfway orizontally so that you can easily heat them up in the toaster)

*you can replace baking powder with a teaspoon of baking soda + either 2 teaspoons of cream of tartar OR lemon juice OR vinegar