Try these buns with gluten-free, vegan Sloppy Janes ^[1]! Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking ^{[2]  [2]} by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011).

^[2]

Makes: 6 buns

• 2 ¼ cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
• 1 ½ tablespoons nutritional yeast flakes
• 1 tablespoon gluten-free xanthan gum
• 1 teaspoon agar powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
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• 1 cup plus 2 tablespoon warm water (110^oF to 115^oF)
• 1 ½ teaspoon unbleached cane sugar
• 1 (.25 ounces) package or 2 ¼ tsp. rapid-rise active yeast
• 6 tablespoon cold water
• 3 tablespoon Ener-G Egg Replacer
• 3 tablespoon olive or other oil
• ¾ teaspoon apple cider vinegar
• 1 ½ teaspoon raw sesame seeds

In a large bowl, combine Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, nutritional yeast flakes, xanthan gum, agar powder, onion powder, and sea salt, and set aside.

In a medium bowl, combine warm water, unbleached can sugar, and yeast, and set aside for 5 to 7 minutes or until yeast is fully dissolved and mixture is very foamy.

In a small bowl, combine cold water and Ener-G Egg Replacer, and whisk vigorously for 1 minute or until very frothy (like beaten egg whites).

When yeast mixture is foamy, add egg replacer mixture, olive oil, and apple cider vinegar, and stir gently to combine. Add wet ingredients to dry ingredients, and stir well to combine (mixture will resemble a thick cake batter).

Line a large cookie sheet with parchment paper or a Silpat liner. Use a ⅓ cup measuring cup to portion 6 hamburger buns onto the prepared cookie sheet, spacing them 3 inches apart. Dampen your hands with water, and press each portioned hamburger bun into a 4-inch-wide circle.

Sprinkle ¼ teaspoon sesame seeds over the top of each hamburger bun. Cover hamburger buns lightly with a clean towel (or plastic wrap), and let rise in a warm place for 1 hour.

Preheat the oven to 400^o F.

After 1 hour, remove the towel (or plastic wrap) from hamburger buns. Bake for 15 minutes or until lightly browned on the bottom.

Split each hamburger bun in half and serve warm, at room temperature, or lightly toasted as desired. Store hamburger buns in an airtight container or zipper-lock bag at room temperature.

Visit Beverly at The Vegan Chef ^[3], and Julieanna at The Plant-Based Dietician. ^[4]

• Explore more of VegKitchen’s Gluten-Free Vegan Baking ^[5].