• Angelica Larsson

Hamburger buns | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! Making bread in the morning has to be one of the most serene and calming moments in life. It's a sunny morning the birds and singing and I feel content here kneading my dough whilst caught in my head space. I have made bread before but since I only been eating gluten free the past year it's still a learning experience and I am enjoying myself in the process.


What you need:


3 dl (1.2 cup) water

25g yeast

2 tbsp rapeseed oil

2 tsp sea salt

4 dl (1.6 cup) buckwheat flour

8 dl (3.2 cup) gluten free flour mix


Let your yeast activate in some finger warm water and then go ahead and

start measuring out each component and sift them through into the

bowl of your kitchen appliance.


Then add your water and yeast and get

your kitchen appliance working, use the tool meant for dough kneading.

After awhile your dough should have come together and this is the time

to give it a quick hand knead and place it in a bowl with a towel so

we can allow it to rise. Let it sit for 2 hours.


Now for the baking, bring your oven to 250 degrees or 480 Fahrenheit and

while that is being brought to temperature we can make our buns.


Separate the dough into four, mine roughly ended up at 200g each. Then place them

on a baking tray and let them ferment for another 15 min after they've risen you can brush them with some melted vegan butter and sprinkle some sesame seeds before placing them in the middle of the over for 10 min.


Let cool before serving.

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