Oat Flour Hamburger Buns

The Ultimate Guide to Perfect Plant-Based Oat Flour Hamburger Buns

Looking for a yummy, healthy alternative to traditional hamburger buns? Look no further! Not only are these plant-based oat flour hamburger buns made with real food ingredients but they provide a pillowy softness that works for any burger or sandwich filling too. Vegan or gluten-friendly, this recipe is for you—Whether as an addition to your meals cause they are so flavor-packed.

These buns have a light nutty taste and good fiber content due to using both oat flour & all-purpose flour so it is suitable for any meal. With step-by-step directions and suggestions for both active dry yeast and rapid rise yeast, you can make the perfect batch every time.

Step by step we will guide you through the entire process of proofing your yeast to shaping and baking your buns, along with valuable tips that are going to guarantee success in executing soft pasty golden brown deliciously irresistible coconut jam filled sweet bread filings. If you have been looking for the right hamburger buns to pair with your plant-based recipes, these oat flour hamburger buns are coming up.

Today we are going to discuss this recipe and bake such a bun that is very moist on the inside.

Nutritional Information per Bun:

Serving Size: 1 bun (assuming 8 buns per batch)

• Calories: ~170-190 kcal
• Total Fat: ~5-7 g
  • Saturated Fat: ~1 g
• Carbohydrates: ~28-32 g
  • Dietary Fiber: ~3-4 g
  • Sugars: ~2-3 g
• Protein: ~5-6 g
• Sodium: ~200-250 mg
• Calcium: ~20-30 mg
• Iron: ~1.5-2 mg

Yields: 8 buns

Oat Flour Hamburger Buns Recipe

Ingredients

• 5 dl oat flour (2 cups)
• 4 dl all-purpose flour (Or Whole Weat Flout)(1 ⅔ cups)
• 1 dl warm water (⅖ cup or 100 ml)
• 2 dl warm plant-based milk (⅘ cup or 200 ml) (e.g., almond, soy, or oat milk)
• 2 ¼ tsp active dry yeast (1 packet or 7 g)
• 2 tbsp sugar (30 g)
• 1 tsp salt (5 g)
• 2 tbsp olive oil or melted coconut oil (30 ml)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg) ** Instructions at end of recipe
• Optional: 1 tbsp maple syrup or agave syrup (15 ml) for extra sweetness
• 1 tbsp sesame seeds or oats for topping

Instructions

1. Prepare the Yeast Mixture:

• In a small bowl, combine 1 dl (⅖ cup or 100 ml) of warm water with 2 tbsp (30 g) of sugar. Stir in the 2 ¼ tsp (1 packet or 7 g) active dry yeast until dissolved. Let it sit for 5-10 minutes until the mixture becomes frothy.
  **See yeast tips and instructions at bottom of recipe

1. Mix the Dough:

• In a large mixing bowl, combine 5 dl (2 cups) oat flour and 4 dl (1 ⅔ cups) all-purpose flour. Add 1 tsp (5 g) salt and mix well.
• Make a well in the center and pour in the yeast mixture, 2 dl (⅘ cup or 200 ml) of warm plant-based milk, 2 tbsp (30 ml) olive oil or melted coconut oil, and the flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes). Stir until the mixture comes together to form a sticky dough.

1. Knead the Dough:

• Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic. The dough should be soft but not sticky.

1. First Proofing:

• Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.

1. Shape the Buns:

• Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces (about 110 g each). Shape each piece into a smooth ball by tucking the edges under and rolling it on a clean surface.
• Place the shaped dough balls onto a baking sheet lined with parchment paper, leaving some space between each bun for expansion.

1. Second Proofing:

• Cover the buns with a clean towel or plastic wrap and let them rise again for 30-45 minutes, or until they have puffed up significantly.

1. Prepare for Baking:

• Preheat your oven to 190°C (375°F).
• If desired, lightly brush the tops of the buns with a little plant-based milk or a mixture of 1 tbsp plant-based milk and 1 tbsp maple syrup, and sprinkle with sesame seeds or oats.

1. Bake:

• Bake the buns in the preheated oven for 15-18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
• Remove from the oven and allow the buns to cool on a wire rack.

Tips for Perfect Plant-Based Oat Flour Buns:

1. Check Your Yeast: Make sure your yeast is active and fresh. If the yeast mixture doesn’t froth, your yeast may be old or the water too hot or cold.
2. Measure Accurately: Use a kitchen scale for the most accurate measurements, especially for oat flour which can be tricky to measure by volume alone.
3. Don’t Overproof: Overproofing can lead to flat buns. Keep an eye on the dough during the second rise; it should just about double in size.
4. Use Warm Liquids: The water and plant-based milk should be warm (around 37-43°C or 100-110°F) to activate the yeast without killing it.
5. Baking Time: Check the buns a few minutes before the end of the baking time. Overbaking can make them dry.
6. Storage: Store cooled buns in an airtight container for up to 3 days, or freeze them for longer storage. Reheat in a warm oven before serving.

Enjoy your homemade plant-based oat flour hamburger buns!

Yeast Instructions and Proofing for Oat Flour Hamburger Buns

Active Dry Yeast

1. Proof the Yeast:

• In a small bowl, combine 1 dl (⅖ cup or 100 ml) of warm water (37-43°C or 100-110°F) with 2 tbsp (30 g) of sugar. Stir until the sugar dissolves.
• Sprinkle the 2 ¼ tsp (1 packet or 7 g) active dry yeast over the water. Let it sit undisturbed for 5-10 minutes until the yeast becomes frothy and bubbly. This indicates that the yeast is active and ready to use.
• Once the yeast is proofed, proceed to mix it into the dough as directed in the recipe.

Rapid Rise Yeast (Instant Yeast)

1. Mix Directly into the Dry Ingredients:

• Rapid rise yeast does not require proofing. Instead, you can add the 2 ¼ tsp (1 packet or 7 g) directly to the flour mixture (5 dl oat flour and 4 dl all-purpose flour) along with the salt.
• Warm the liquids (water and plant-based milk) as instructed (37-43°C or 100-110°F) and add them directly to the dry ingredients, along with the oil and flax egg.
• Mix everything together until the dough forms, then proceed with kneading and proofing as directed in the recipe.

Additional Notes:

• Active Dry Yeast: Requires proofing to activate the yeast before mixing it into the dough. This step ensures that the yeast is alive and will help the dough rise properly.
• Rapid Rise Yeast: Also known as instant yeast, this type can be mixed directly with dry ingredients and does not require proofing. It works faster than active dry yeast, so keep an eye on the dough as it may rise quicker, especially during the first proofing stage.

How to Make a Flax Egg

A flax egg is a popular vegan substitute for eggs in baking, made from ground flaxseed and water. It’s easy to prepare and works well as a binding agent in recipes like breads, muffins, and cookies.

Ingredients:

• 1 tablespoon ground flaxseed (flaxseed meal)
• 3 tablespoons water

Instructions:

1. Measure the Flaxseed:

• Begin by measuring 1 tablespoon of ground flaxseed. If you only have whole flaxseeds, grind them into a fine meal using a coffee grinder, blender, or food processor before measuring.

1. Mix with Water:

• In a small bowl, combine the 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir the mixture well to ensure the flaxseed is evenly distributed in the water.

1. Let it Thicken:

• Allow the mixture to sit for about 5-10 minutes. During this time, the flaxseed will absorb the water and thicken, forming a gel-like consistency similar to that of an egg.

1. Check the Consistency:

• After 5-10 minutes, the flax egg should be thick and gelatinous. If it’s still watery, let it sit for a few more minutes. The mixture should be able to hold together but still be somewhat liquid, similar to a beaten egg.

1. Use in Your Recipe:

• Once the flax egg has reached the right consistency, it’s ready to use in your recipe. Simply substitute it for 1 egg in your baking. If your recipe calls for more than one egg, repeat the process for each additional egg needed.

Tips:

• Grinding Flaxseeds: If grinding whole flaxseeds, ensure they are ground into a fine meal. Coarsely ground flaxseed may not absorb water as effectively. (We use a coffee grinder)
• Freshness: Use fresh flaxseed meal for the best results. Flaxseed can go rancid quickly, so store ground flaxseed in the refrigerator or freezer to maintain its freshness.
• Ratios: The standard ratio is 1 tablespoon of ground flaxseed to 3 tablespoons of water, which replaces 1 egg. Adjust accordingly if your recipe requires more eggs.

Now that you’ve made your flax egg, you can confidently use it in any plant-based or vegan baking recipe!

See our other recipes

Read our article on Traditional Yeast vs. Rapid Rise Yeast and how to proof yeast perfectly every time