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Slider Burger Buns

I created these to go with Bison Sliders. They have been the best GFCF and egg-free hamburger buns I have made so far. They are slightly chewy but not super dense. Baking them in muffin cups makes the perfect sized bun for sliders.

In a small bowl combine and let sit for 5-10 minutes (this is called proofing SEE NOTES):

3/4 cup 105˚F WATER
1 teaspoon raw HONEY
1 packet (or 1-1/2 teaspoons) baker’s YEAST

In a medium bowl combine:

1-1/2 teaspoon XANTHAN GUM
1 teaspoon powdered, unflavored GELATIN
1 teaspoon SEA SALT
1/2 teaspoon ONION POWDER

In a large bowl beat with mixer at medium speed for 1 minute:

2 tablespoons milled FLAX SEED
6 tablespoons warm WATER
1/2 teaspoon Bragg’s APPLE CIDER VINEGAR
2 tablespoons OLIVE OIL

Add flour mixture to wet ingredients and beat on high for 2 minutes.

Fill cups of an oiled muffin pan (I use silicon pans) with batter until two-thirds full. Let rise in warm spot for 30 minutes then gently transfer to preheated oven and bake at 400˚F for 15-20 minutes. Take care not to let these rise for more than 30 minutes or they will spill over. Makes 12 slider buns. For regular sized hamburger buns use English muffin rings. These are best eaten the same day.

NOTES: Proofing ensures the yeast is live. This mixture should foam up in 5-10 minutes. If it does not, toss the batch and retry with new yeast. Soy lecithin granules may be found at whole food stores.


Reader Comments (3)

We are desperate to make decent hamburger buns, but can't have soy. Is there an adequate substitute for the soy lecithin granules? We have not come across those in a recipe before and don't know how to work around them yet. This looks like a wonderful recipe and we hope we can try it... Thank you!


Simply omit and you should be fine ;)


July 9, 2010 | Unregistered CommenterKatrina

THANK YOU for this recipe ... I have just started cooking without gluten, dairy, eggs, corn and soy (and a few dozen other things!) and one of my biggest struggles has been bread. I can't wait to try this recipe! Just one question... is there anything I can substitute for the xanthan gum? ~ Lisa

Could you modify to use agar agar, instead of gelatin? Not using gluten, dairy, eggs, corn, soy is all good, but wouldn't any bread be better without skin, boiled crushed bones, connective tissues, organs and some intestines of animals in the mix?

August 11, 2012 | Unregistered CommenterNona

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