Fluffy White Gluten-Free Vegan Burger Buns

Say hello to soft, fluffy, moist, and spongy gluten-free vegan burger buns. These buns are also gum-free, which means they are made without the usual gums often found in gluten-free baking. The texture is light and tender, with an airy crumb that works beautifully for burgers, sloppy lentil fillings, sandwiches, and simple toasted buns.

These vegan gluten-free burger buns are slightly flatter than traditional wheat burger buns, more like soft flatbread-style buns, but they are not dry or crumbly. They hold together well, taste great fresh, and become even better when toasted. The combination of white rice flour, brown rice flour, oat flour, tapioca starch, and potato starch helps create a soft structure, while non-dairy yogurt adds moisture and tenderness.

The most important technique in this recipe is baking the buns covered with parchment paper. This traps steam while the buns bake, keeping them moist and helping them stay soft instead of drying out. Steam is your friend here, so do not skip the top parchment sheet.

You can substitute up to half of the grain flour with other gluten-free flours you prefer, such as amaranth, millet, or sorghum. For the best texture, keep some white rice flour and oat flour in the blend. Non-dairy yogurt gives these buns their moist texture, but full-fat coconut milk can also be used. The same dough can be shaped into larger flatbreads or used to make naan-style bread.

More Gluten-Free and Vegan Bread Ideas

• Jalapeno pepper jack biscuits
• Strawberry oat sandwich loaf
• Gluten-free naan flatbread
• Lentil mung bean tortillas
• Faux sourdough loaf
• Focaccia-style pizza crust
• Thin teff pizza crust
• Regular burger buns made with gluten

Step-by-Step Overview

Start by mixing all the dry ingredients in a bowl. In a separate bowl, proof the yeast with warm water and sugar until the mixture becomes frothy.

Add the yeast mixture to the dry ingredients, then mix in the oil, non-dairy yogurt, and additional warm water. The mixture should be a thick batter rather than a kneadable dough.

Drop portions of the batter onto a parchment-lined baking sheet. Using wet hands, flatten and shape each portion into a round bun. Wetting your hands with water or oil helps prevent sticking and makes shaping easier.

Sprinkle sesame seeds over the shaped buns, spray the tops with water, and place another sheet of parchment lightly over them before baking. This covered baking method helps capture steam and keeps the buns soft.

Let the buns cool slightly before removing them from the parchment. They keep well for up to 4 days when refrigerated. Toast or grill them to refresh the texture before serving.

Fluffy White Gluten-Free Burger Buns

Allergen Information: Free of dairy, egg, corn, soy, gluten, and nuts.

Yield: Makes 8 buns, about 3.5 inches each.

Ingredients

• 1/2 cup white rice flour
• 1/4 cup brown rice flour
• 1/4 cup oat flour, or use amaranth, millet, or sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup warm water
• 2 teaspoons active yeast
• 1 teaspoon raw sugar or maple syrup
• 1 tablespoon extra virgin olive oil
• 1/4 cup non-dairy yogurt, such as coconut milk yogurt, or full-fat coconut milk
• 1/2 cup warm water

Method

1. In a mixing bowl, add the white rice flour, brown rice flour, oat flour, tapioca starch, potato starch, baking powder, and salt. Whisk very well so the dry ingredients are evenly combined.
2. In a separate bowl, combine 1/4 cup warm water, sugar or maple syrup, and active yeast. Mix gently and let it sit for about 5 minutes, or until the yeast becomes frothy.
3. Add the frothy yeast mixture to the dry ingredients. Add the olive oil, non-dairy yogurt, and 1/2 cup warm water. Mix until a thick batter forms. This will not look like regular bread dough, so there is no need to knead it.
4. Preheat the oven to 450 degrees F. Let the batter rest near the warm oven for 10 minutes.
5. Stir the batter again. Drop 1/4 to 1/3 cup portions, or large spoonfuls, onto a parchment-lined baking sheet.
6. Spray the batter portions with water. With wet hands, flatten and shape them into rounds about 1/2 inch thick. Wet hands help keep the batter from sticking.
7. Sprinkle sesame seeds over the tops. Let the shaped buns rest in a warm place for 10 minutes.
8. Spray the tops lightly with water again. Place another sheet of parchment paper over the buns so it rests lightly on top. This step is important because it helps keep moisture from escaping during baking.
9. Bake for 11 to 12 minutes. Remove the baking sheet from the oven, lift off the top parchment, and let the buns cool for 5 minutes before removing them from the sheet.
10. Serve fresh, toasted, or grilled. The buns taste best fresh or well toasted.

Storage

Store the buns in the refrigerator for up to 4 days. Toast or grill them before serving to bring back the best texture. To freeze, separate the buns with parchment paper and place them in a zip-top bag or airtight container. Thaw and toast before using.

Variations

For extra flavor, add fresh herbs, garlic, jalapenos, or shredded cheese to the dough before shaping. These additions can make the buns more savory and suitable for different burgers, sandwiches, or flatbread-style meals.