Grain Free Hamburger Buns
Hi friends! Today I have a really fantastic, simple recipe for you guys: grain free hamburger buns! I've loved having this recipe on hand for all of my Summertime burger, sloppy joe and sandwich needs. These buns are pliable, buttery, and they come together in under 30 minutes. And they're made with almond meal, tapioca starch and coconut flour. Admittedly they don't look exactly like classic burger buns as the tops tend to crack as they rise and spread in the oven. But, honestly, do we really care? They get the job done!
As many of you know I've been gluten free since 2012. In the past year or so I've been able to eat spelt and the occasional sourdough wheat-based food (with mixed results). But while it seems that my belly is growing less reactive to wheat, my husband has become highly intolerant to almost all grains. As a result our household has become mostly grain free, which means I'm always looking for grain-free alternatives so that Logan and I can enjoy the same meals together. So far I've successfully come up with a grain free galette crust recipe, grain free focaccia and grain free ravioli. I've been playing with grain free baking for about a year. I think I've cracked the code on grain free recipes and I'm stoked to share the results with you all! Keep an eye out for even more grain free recipes in the future.
Just a few notes in this recipe. The buns are not high-risers so each sliced bun is going to be thinner than a traditional burger bun. If you want a big bun situation, you could sandwich your burger between two whole, unsliced buns. That'd be one thick burger! These buns are also great as dinner rolls, especially if you give them a slather of ghee before serving.
Grain Free Hamburger Buns
Notes: Make sure that you're pouring all of your flours into your measuring cups, not packing or scooping, especially if you’re not using a scale. Weighing your flours is the best way to guarantee perfect results.
1 1/4 cups (130 grams) fine blanched almond meal
1 cup (120 grams) tapioca flour / starch
1/4 cup (30 grams) coconut flour
1/2 teaspoon baking soda
2 tsp baking powder
1 teaspoon sea salt
2 tablespoon chia seeds, ground finely into a powder
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1-2 tablespoons water
Sesame seeds and garlic pepper for topping
More olive oil for brushing the tops of the buns
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
Whisk together almond meal, tapioca flour, coconut flour, baking soda, baking powder, sea salt and powdered chia in a large mixing bowl. Add the olive oil, apple cider vinegar and eggs to the bowl of dry ingredients. Stir everything together to combine until saturated (it will be very sticky). If your mix seems quite dry, add 1 tbsp water at a time up to 2 tbsp water until the mix is sticky.
Wet your hands with water and shape 5 equal portions of the dough into balls, placing them on your baking sheet about 2 inches apart. I usually use a spoon to scoop out the dough into my hands. If the dough sticks a lot to your hands then rewet your hands before handling again. Once you’ve set the dough balls on the baking sheet, lightly press down on the balls of dough to shape them into thick discs no thinner than 1”. Top with a sprinkle of sesame seeds and garlic pepper.
Set the buns on the center rack of your oven and bake for 20-22 minutes, brushing the tops with olive oil half-way through baking. Note: The buns rise about 1/2” to 1” but they don’t spread.
For best results let them cool to room temp before eating or slicing. When very hot the centers may appear more gummy, but as they cool they have a beautiful bread-like crumb and stretch. Best eaten within 24 hours and stored at room temperature.