Try these buns with gluten-free, vegan Sloppy Janes! Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking* by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011).
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
- 1 cup plus 2 tablespoon warm water (110oF to 115oF)
- 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 400o 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, and Julieanna at The Plant-Based Dietician.
- Explore more of VegKitchen’s Gluten-Free Vegan Baking.
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we have yeast allergies here and gluten/wheat allergies. is there a way to make these w/o the nutritional yeast?
Ashley, there's so little nutritional yeast that it probably wouldn't hurt if you skip it. But the yeast used for leavening would probably be missed if you omitted that, and the buns would have no way of rising.
Thanks for posting the recipe I have been looking for ! Would be nice if you posted a picture just to get an idea of what its supposed to look like. Just wanted to ask you, have you ever made this recipe WITHOUT the nutritional yeast flakes? Funny that I havent heard of this before. Does it help rise or is it literally just for added nutrition ? Cheers
These came out a bit gummy in the middle, fresh out of the oven, though the crusts were nice--thin, crisp and lightly browned. I used the ingredients exactly as specified.
Thanks for the recipe! I was looking for something that I didn’t have to buy 5 different flours for as we are just starting our GF adventure and I only bought a couple! Going to try it with some turkey burgers tonight! Thanks again!!