Spelt Flour Burger Buns - Dairy Free, Egg Free
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
I served my burger with sliced red onion, grainy Dijon mustard, and fresh and peppery arugula, with a side of pickles
Make your own burger buns from scratch!
There’s nothing like a weekend BBQ with homemade burgers in the summer. I make my burgers with pure lean ground beef (grass fed for more flavor), sea salt, and chopped garlic. I like to keep the flavor simple so that I can load up on other garnishes and condiments once the burger is on the bun.
And speaking of the bun, have you ever made your own burger buns? Making your own burger buns from scratch using spelt flour is a great way to add extra flavor, and a personal touch, to any BBQ. This recipe makes 4 large burger buns.
I get frustrated when I see the ingredients list for burger buns in the store. They often have a list a mile long, with all kinds of additives and preservatives to make them shelf stable. There’s nothing wrong with these buns, but if given the option, I prefer to make my own buns from scratch. I like baking with Hockley Valley Spelt Flour because it is a low gluten flour that I find easier and lighter on my stomach than traditional wheat flour.
What makes this burger bun recipe unique is the long double rise period, which is similar to how ciabatta buns are made. Allowing the dough a second rise in the fridge overnight creates a chewier, richer texture in the final product. This is no spongey, floppy burger bun, and it won’t dissolve when you load it up with condiments. Turmeric gives the buns a lovely golden glow.
When you do a second proofing in the fridge, it changes the texture of the dough to be denser, with larger air pockets. This is a contrast to the Poppy Seed Pull Apart Buns recipe that I shared a little while ago, where the dough is very light and fluffy.
Because this dough requires an overnight proof, you will not be scrambling to get all of the ingredients together and clean up from baking while also getting the BBQ ready and making the burgers. You can get the dough ready the night before, or the morning of, set it aside and forget about it, and then just bake off the buns when you are ready.
Burger buns are a fun thing to bake with your dad this father’s day! Then fire up the grill to make your dad’s favorite burger with all the fixings.
If you are looking for other delicious recipes made with spelt flour, check out my recipe for soft and tender poppy seed buns made without dairy or egg. These pull apart buns are perfect for sliders, mini sandwiches, or just enjoying with your favorite jam or spread as a snack. Get my recipe for Poppy Seed Pull Apart Buns.
Click the image above to get my recipe for egg-free, dairy-free soft poppy seed buns.
Visit Hockley Valley’s website for a list of all my Spelt Flour recipes!
Spelt Flour Burger Buns - Dairy Free, Egg Free
Sprinkling poppy seeds on top of the bun just before baking adds a lovely pop of texture and colour to the buns, and is a nice contrast to the deep yellow of the dough.
I enjoyed this burger with sliced red onion, ketchup, mustard, and some arugula, with a side of pickles. The flavorful spelt flour bun contributes excellent flavor and texture to the dish.
Ingredients for Spelt Flour Burger Buns - Dairy Free, Egg Free
2.5 cups spelt flour
1/4 tsp turmeric
1/2 tsp sea salt
1 1/2 tsp yeast
1 1/4 cups warm water
1 tbsp. olive oil
2 tbsp. oat milk or your favorite plant milk
2 tsp poppy seeds
How to make Spelt Flour Burger Buns - Dairy Free, Egg Free
Add the Hockley Valley Spelt Flour, sea salt, and turmeric to a large mixing bowl and mix until well combined. Make a well in the center and add the yeast, followed by the warm water. Let this sit for 10 minutes. The yeast will become bloated and puffy.
Add the olive oil to the pool of wet ingredients, then gently mix the wet ingredients together. Gradually bring in the dry ingredients from the sides until the mixture comes together into a ball of dough. Knead the dough for 2 minutes. It should have good elasticity and not stick to the side of the bowl.
Cover with a clean kitchen towel and let rise for 2 hours or until doubled in size.
Once doubled in size, punch the dough down and cover with the kitchen cloth again. Rest it in the fridge overnight or for 8 hours.
After 8 hours, pull the dough from the fridge and let rest at room temperature for a half hour.
Preheat the oven to 410F
Divide the dough into 4 equal portions and roll each one into a ball. Space them out evenly on a baking sheet. Brush the tops with plant milk, then sprinkle poppy seeds on top. Let the buns rest for a half hour.
Bake for 18 - 20 minutes. When you knock on the top of the buns they should sound hollow inside when done.
Makes 4 large burger buns
What to bake next? Scroll through my Dairy Free Donuts, Pies, and Pastries page for inspiration!
