This simple recipe for vegan, gluten-free hamburger buns is as versatile as it is delicious! Perfect for vegan sloppy joes, vegan or traditional burgers, or shaped into hoagie rolls for sandwiches and hot dogs, these buns are a delightful upgrade to any meal. For the best results, toast or grill them before serving—it adds a touch of smoky, barbecue-style flavor that takes your dish to the next level.
Want to make smaller dinner rolls? It’s easy! Shape the dough into round balls without flattening, then bake. Serve them warm with a generous spread of vegan butter or margarine—pure comfort food bliss!
Say goodbye to dense, heavy buns! This recipe creates light, fluffy, and moist hamburger buns that are completely vegan. With our Inspiration Pizza Flour Blend, you’re set to create bakery-quality magic right in your kitchen.
This baking mix will also make other delicious recipes! Check out our recipes!
SERVINGS: Six 4 or 5-inch Hamburger Buns
PREP TIME: 20 MIN
RISE TIME: 25 MIN
COOK TIME: 20-25 MIN
TOTAL TIME: 65-70 MIN
INGREDIENTS
2 1/2 Cups (360g) Inspiration Baking-Pizza Flour Blend
2/3 Cup brown rice flour (88g)
2 Tablespoons Active Dry Yeast
1 1/4 Cup Water (warm)
2 Tablespoons Olive oil
1/3 Cup Unsweetened Apple Sauce
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Ascorbic Acid (do not omit)
1 Teaspoon Granulated Sugar
Kitchen scale to weigh the dough evenly
Large baking sheet lined with parchment paper
You can use hamburger molds (hamburger bun pan, muffin top pan, English muffin rings)
DIRECTIONS
To ensure the buns are equal in size, use your kitchen scale to weigh the bowl in grams. After mixing the dough, weigh the bowl again. Subtract the bowl weight from the total weight, and divide by 6. This will be the weight of each bun when ready to shape and place on the parchment paper or in a mold. (allow for residual dough in the bowl)
Preheat your oven to 175°F. then turn off once it reaches temperature
In a bowl, whisk the dry ingredients together and set aside.
In the bowl of a stand mixer, add all wet ingredients together. Blend on low for about 30 seconds.
Add dry mix and blend on medium-high for 2 minutes until it is like a thick cake batter, using your spatula to scrape the bowl several times to make sure all the dry mix is blended into the dough.
Next step is to follow instructions in #1.
Place a piece of plastic wrap on top of the scale. Dust with tapioca flour/starch. Scoop dough on scale until weight is reached.
Dust your hands and top of dough with more tapioca flour/starch. Gently roll the dough in tapioca flour/starch on the scale.
Pick dough up and move to the parchment paper lined baking sheet. Slightly flatten dough to 4 inches in diameter or place in molds. Spray or bush tops and sides with oil.
Cover loosely with plastic wrap. Place in the oven to rise 20-25 minutes. They do not need to double in size.
Remove from the oven. Preheat oven to 450°F.
Remove plastic wrap. Bake 20-25 minutes until the bun is nice and brown on the top.
Remove from the oven. Let the buns cool for around 20 minutes on the pan.
Slice once completely cool.
NOTES:
Buns can be frozen. Place in sandwich bags. Then place in a freezer bag. Thaw in the refrigerator or on your counter top before using.
You can add spices to the mix. i.e., garlic powder, herbs, or onion powder as an example.
Use the same process for making dinner rolls. Do not flatten. Place the dough balls on a parchment covered baking pan. You should be able to get 8-9 dinner rolls. Follow rest of instructions. Baking time is around 15-20 minutes.