Comments on: Gluten-Free Hamburger Buns (Vegan)

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Mon, 12 Feb 2024 20:20:01 +0000

In reply to Maggie Rosales. Hi Maggie! This recipe relies on the psyllium husk powder for texture and structure. You might be able to use ground chia seeds, but you will need a bit more!

By: Maggie Rosales

Maggie Rosales — Sun, 11 Feb 2024 22:30:25 +0000

Hi. I don’t have psyllium powder, can I sub for something else? Thank🙏 you

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Wed, 07 Feb 2024 13:53:29 +0000

In reply to Paty. Hi Paty, sorry it's been giving you some trouble! We don't think the milk would cause that. They are a bit flatter then a classic hamburger bun due to their high water content, but that's what makes them so light and soft! If they seem flatter than ours, you could try a bit more flour or psyllium or less water but they might become denser. Hope that helps!

By: Paty

Paty — Wed, 07 Feb 2024 01:05:33 +0000

Hello! My buns keep going flat. The spread instead of remaining in the shape of a bun. They do taste amazing though!
I’ve tried this recipe 4 or 5 times, same results. The yeast is super bubbly and active after putting into the milk and sugar. It remains active after I add the psyllium powder. I always use the metric equivalents and weigh everything. The only subs I have had to make are the butter (I use dairy butter) and my vegan milk is califia oatmilk. Do you think the milk is the problem? Any tips would be great! Thank you!