Through many attempts and trial and error, I have perfected my favorite gluten free hamburger bun! It works best with medium or small sized burgers. The only problem with these is that they don’t soak up the condiments such as mayo, ketchup, or mustard, so we always cut ours in half for better handling, but we don’t care, it tastes great and at least we can still enjoy that occasional burger while staying gluten free. You can also use this recipe for open faced sandwiches such as sloppy-joes, BBQ slow roast, or for making an English muffin or sandwich bread!
The recipe calls for buckwheat flour, I have gone through great lengths to soak, sprout and dry my own before I grind it in a coffee grinder, that is to remove as many anti-nutrients as possible and for better digestion. You do not have to do the same thing to get the same taste results, although it’s highly recommended for health. You can find instructions here. You could also use any other gluten free flour in it’s place.
On with the recipe…
This recipe makes 2 large or 4 small buns, multiply recipe as needed
- 1 free-range egg
- ½ Tbs. grass-fed butter, ghee, EV olive oil or coconut oil – melted
- ¼ tsp. unrefined salt, or to taste
- ¼ tsp. baking powder or (¼ tsp. baking soda + ¼ tsp. apple cider vinegar)
- 2 Tbs. arrowroot starch
- 1 Tbs. buckwheat flour or other gluten free flour
Simply place wet ingredients first into a small mixing bowl, then dry ingredients and whip them together. Once they are well combined, cook just as you would a pancake!