Gluten Free Burger Bowls (Dairy Free, Nut Free)

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.

Lectin-free and gluten-free burgers look nice and crispy

Yeast activation

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.

The seeds

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

Source link