Looking for delicious and easy gluten-free, lectin-free hamburger buns or dinner rolls that are also nut-free and dairy-free? Look no further. In fact, this is what I call an all-purpose dough, so versatile that you can use it to be creative and make any type of bread.
What are the lectin-free nut flours I’ve used?
Although I personally have no problem with nuts and use them in my baking, I wanted to create a nut-free bread recipe for those with nut sensitivities.
The other dry ingredients are: baking soda and salt. You can make this dry mix before you start or while the yeast is activating.
Have extra cassava flour on hand for kneading and dusting.
Check out my Quick Guide to Lectin-Free and Gluten-Free Flours for more information on the type of flour above and more.
NOTE on substitutions: If you don’t have chufa or sorghum flour, substitute cassava. Or if you only have one of these two, add more than you have. The taste and color may not be the same, but it will not affect the texture. Cassava is the main ingredient, so it cannot be substituted in this recipe.
Measurement of flour in grams
If you don’t already have one, it’s time to invest in a kitchen scale. In fact, you don’t need anything fancy, and you can find a good one on Amazon for as little as $25.
Most of my recipes have cup measurements, but for some I like to work with a scale. It’s hard to have cup measurements for 10 grams, 20 grams, 30 grams, etc.
This is a sourdough bread recipe. I used dry yeast because it is the most common one found around the world, but fresh yeast can also be used.
As with any yeast recipe, you need to start by activating the yeast. It is usually made with warm water and sugar or honey. Here we will use a spoonful of honey, which is friendly to the paradoxes of plants. Theoretically only in Phase 3 of the Vegetal Paradox Program, which follows Phase 2 of 6 weeks.
Sometimes I break the rules for good bread.
The warm water should be between 100 F and 110 F (37 C to 43 C) to activate the yeast and not kill it. You will start by mixing the water, yeast and honey and leave it for about 10 minutes in a warm or covered place. It should foam or form some bubbles, but from my experience, even if it doesn’t, it will still work.
The wet ingredients
After 10 minutes, add the pasteurized eggs, extra virgin olive oil, and apple cider vinegar to the yeast mixture. Mix with a mixer until everything is incorporated.
I love adding seeds for extra nutrition, texture and look, so I added the four lectin-free seeds I had: poppy seeds, sesame seeds, hemp seeds, and nigella sativa (black cumin) seeds. You can add just one or all four if you want. But don’t add flax seeds as we can’t digest them in their whole form.
How to make lectin-free and gluten-free hamburgers
You will add the dry mixture to the wet mixture and continue to combine with the mixer until everything is incorporated. Add the seeds and mix to distribute evenly. At this point, the mixture looks more like a thick batter. Let it rest for 10 minutes. It will thicken but still be sticky and soft.
Take the bowl to a work surface dusted with cassava flour and have about 1/2 cup of cassava flour on hand. Add more flour to the bowl and mix gently with a spatula, until the dough becomes a smooth dough. Dust your hands with flour.
Make a large bowl of dough, dust it and cut it into 4 parts if you are making full-sized hamburger buns. You can make them smaller for sliders or dinner rolls, or flatter. you can even make flat bread.
Bake it at 375F. Full size gluten free rolls will take about 25-30 minutes, dinner about 20 minutes and flat bread about 12-15 minutes.
The bread will have a nice crust after baking. After a while, it will become softer. I even used this bread to make croutons.
How to make lectin-free and gluten-free hamburger
I wasn’t planning on sharing the whole burger recipe, but I had a few questions, so here’s how I made this one.
I used a tahini sauce instead of the traditional combination of ketchup and mustard. And I have to tell you, it worked really well. Tahini sauce is made by mixing tahini (sesame paste) with cold water, lemon juice, a little garlic, salt and pepper and a little cumin.
The other two elements that gave the sauce a lot of flavor were red onions marinated in extra virgin olive oil, dried oregano and apple cider vinegar; and kalamata olive paste.
I didn’t make the patty, so you can only buy a 100% grass-fed beef patty. Stack with salad leaves and pomegranate arils.
I love how this all came together. Although I added the bottom and top of the bread, I could only eat the bottom as it was simply too much food for me.
For another super delicious lectin-free burger recipe, check out this one: The Ultimate Plant Paradox Burger. Of course you can with these gluten-free and lectin-free hamburger buns.
*This post contains affiliate links, which means I receive a small commission if you decide to purchase something through one of my links, at no extra cost to you.
- DRY INGREDIENTS:
- 130 grams cassava flour (plus about 1/2 cup or more for kneading and dusting)
- 40 grams of tapioca flour
- 20 grams of sorghum flour
- 10 grams of chufa flour
- 2 tablespoons psyllium husk (flaked or powdered)
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- A mix of seeds (about 1.2 teaspoons each): poppy seeds, sesame seeds, nigella sativa seeds, hemp seeds
- WET INGREDIENTS:
- 3/4 cup warm water
- 7 grams of dry yeast
- 1 spoonful of honey
- 6 tablespoons of extra virgin olive oil
- 3 pastured eggs
- 1 teaspoon of apple cider vinegar
Preheat oven to 375F. Prepare a baking tray, a work surface and baking paper (optional).
Mix the yeast, warm water and honey in a large bowl. Keep in a warm place, for the yeast to activate, for about 10 minutes. It should usually look frothy or bubble, but sometimes it doesn’t and it should be fine anyway if the yeast is good quality.
Meanwhile, mix all the dry ingredients in another bowl.
After 10 minutes, add the olive oil, eggs, and apple cider vinegar to the yeast mixture and whisk until combined.
Start adding the dry mixture and beat or combine with a spatula, until everything is incorporated. Add the seeds and combine.
Let the dough rest for about 10 minutes. It’s still pretty soft and gooey at this point.
After 10 minutes, start adding more cassava flour, dust and remove the dough from the bowl, until you get a dough. The dough will not be hard, but it will hold well. It’s moist and still a little sticky, but easy to work with the surface and hands dusted with flour. I added about 1/2 cup extra cassava flour, you may need more or less.
If you divide the dough into four equal parts, you will make 4 full-sized buns. If you divide it into 8, you will make dinner rolls. I even made a flatbread and it worked great.
Bake at 375F. Hamburgers need about 25-30 minutes. The smaller dinner rolls, about 20 minutes, and the flat bread, about 12-15 minutes.
If you don’t have chufa or sorghum flour, replace it with cassava. Or if you only have one of these two, add more than you have. The taste and color may not be the same, but it will not affect the texture. Cassava is the main ingredient, so it cannot be substituted in this recipe.