I have searched high and low for Medical Medium® compliant, gluten-free burger buns that do not taste like cardboard…to no avail. So, I have finally taken the time to create my own recipe.
Measure out all ingredients and place them in separate bowls. Line a baking tray with parchment paper.
Steam ½ sweet potato (I prefer the white as opposed to garnet or orange flesh sweet potatoes). Once steamed, peel and mash.
Steam 2 medium-sized potatoes. I love any variety of gold potatoes for this recipe. Once steamed, peel and mash.
In a bowl, whisk the cassava flour, chickpea flour, coconut flour, arrowroot starch & sea salt. Make sure it is evenly whisked.
Add in the warm water, warm dairy-free milk (or more water), coconut yogurt, maple syrup, and lemon juice, and both the mashed sweet potato and the mashed potatoes.
Use a large wooden spoon to mix until a dough forms, especially if making the dinner roll dough by hand. It takes about 5-7 minutes of kneading the dough to have it ready using your hands. It is faster in a standing mixer.
Once the dough is made, lightly flour a clean surface with cassava flour. Divide the dough into 9 even dough pieces.
Roll the dough on the table to form a smooth ball (see photos and watch video). Place the finished burger bun onto the baking sheet, and repeat for the remaining dough.
Place the gluten-free hamburger buns into the oven to bake for 25-30 minutes or until the tops of the buns are lightly golden.
Add the vegan egg wash right before the burgers are done for a fun color and sheen to the bun. Sprinkle the sesame seeds here!
Once their time in the oven is done, remove the burger buns from the oven. Allow them to cool for 10-15 minutes before slicing and serving your vegan burgers.