Gluten Free Burger Buns/Sandwich Rolls (Vegan)
A simple recipe for soft, moist gluten free burger buns or sandwich rolls that are also suitable for those on a vegan diet.
Ingredients
- 375 g Free From Fairy gluten free plain flour blend
- 20 g Psyllium husk powder
- 7 g Dried yeast - I used Allinson Easy Bake yeast which is fast acting
- 8 g Ground flax seeds
- 5 g Sea salt
- 10 g Sugar
- 2 tbsp Virgin olive oil
- 1 tsp Balsamic vinegar
- 480 ml Warm water
Instructions
- Switch the oven on to its lowest setting (so it is just on but not necessarily at a temperature setting) - for me that is 50 degrees fan
- Place the dry ingredients into a large bowl and mix to combine
- Add the oil, vinegar and water and mix to form a dough. Make sure the water isn't too hot or it will kill the yeast. You are looking for it to be body temperature. One way to test that is to pour it over your wrist. It should feel neither hot or cold.
- Leave to one side while you prepare two baking trays with re-usable non stick liner (or rub with oil)
- With oily hands divide the mixture into 8 balls
- Roll the balls between your hands to form a smooth ball and place on the prepared baking tray
- Repeat until all the dough has been used up
- Rub each roll with additional oil
- Place the buns into the warm oven and set the timer for 20 minutes
- After 20 minutes turn the oven up to 230 degrees C (210 degree fan) without removing the buns and cook them for around 25 minutes until golden and sounding hollow when tapped
- Cool completely before cutting
Notes
Nutrition facts are for guidance only.
Nutrition (Approx)
Calories: 228kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 76mg | Fiber: 5g | Sugar: 2g | Calcium: 3mg | Iron: 5mg