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That first bite. The crisp crunchy crust, the relish that has soaked into the soft fluffy bready insides, the patty that bursts with flavoursome juices; not to mention the sauces that drizzle over your fingers as you hold your feast with both hands, anticipating the shirt frontage stains to follow. Oh man, when was the last time you ate a burger? 

What's the bet for some of you it has been quite a long time. I bet it's because finding a gluten free bun to complete such a culinary masterpiece feels like a fruitless task. Well, try sinking your teeth into this recipe. These buns are our first recipe of the week and we plan on having you eating the full shebang (i.e. burger) by Friday. Hint: we have a mouth watering burger patty coming your way tomorrow.

Get those bibs ready folks, you may just need'em.

Makes 6 buns

For the bread rolls:
1 3/4 cups tapioca flour
1/2 cup + 1 tablespoon almond flour
1/2 cup rice milk (or milk of choice)
5 tablespoons coconut flour
4 tablespoons ghee (sub with butter or coconut oil)
2 eggs, whisked
1 tablespoon chia seeds
1 tablespoon rice malt syrup
1 teaspoon sea salt

For the seed topping:
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
(Or seeds of choice)

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Preheat oven to 180 degrees Celcius. Line a baking tray with baking paper.

In a small bowl combine all the seeds required for the seed topping.

In a large bowl, place the tapioca flour, almond flour, coconut flour and salt. Combine. Create a well in the centre.

In a small saucepan, bring the milk and ghee to a simmer over low heat. Remove from heat and add the chia seeds and rice malt syrup. Stir to combine. Stand for 5 minutes to allow the chia seeds to soften.

Pour the liquid into the dry mixture. Add the whisked eggs. Combine with a wooden spoon. The mixture will be thick and soft.

With wet hands and a gentle touch*, divide the dough into 6 equal pieces, depending on the size of the bread rolls that you would like. Shape each into a disk about 1 inch in height. Sprinkle the rolls generously with the seed topping. Be very gentle, pressing the seeds on top slightly to ensure they stick. Place the rolls onto the prepared baking tray, ensuring they have enough space to rise (about 2 inches). 

*Try not to over handle your bread rolls and be hesitant to add more flour when you are shaping them into rounds. Doing so will lead to denser rolls.

Bake rolls for 25-30 minutes or until slightly golden. A toothpick inserted into the centre of the roll should come out clean. Remove rolls from oven and cool on the bench for 10 minutes before slicing. Suitable for freezing.

Why not wrap these around a Spicy Sunflower Seed Veggie Burger?

Ok folks, I'd love some inspiration. I'm looking for scrumptious burger sauce recipes, got any ideas? We're bundling these up with beetroot relish, but I'm thinking a spicy tahini number of some kind? 

gluten free buns


August 11, 2015 — Amy Crawford

Made by Amy

simple = good