Gluten Free Vegan Buckwheat Sorghum Hamburger Buns
1/3 cup warm water (105 degrees F)
1/8 teaspoon fresh grated ginger
1 teaspoon sugar
1 tablespoon active dry yeast
1 cup warm water (105 degrees F)
3 tablespoons honey or agave nectar or maple syrup for vegan
1 cup sorghum flour
1 1/4 cup arrowroot starch, tapioca starch, or potato starch flour
1 1/4 cups gluten-free buckwheat flour *home ground if you can’t find a trustworthy gluten-free source
1 1/2 teaspoons salt
1/2 teaspoon guar gum OR xanthan gum
6 tablespoons room temperature Spectrum Palm Oil Shortening or similar
1/4 cup plain hemp milk or other dairy-free milk for brushing top

kosher salt for sprinkling on top
minced onion flakes, italian seasoning, sesame or poppy seeds, or bouquet garni (optional)

Prepare a cookie sheet by lining it with parchment paper. Grease eight english muffin rings with shortening. Preheat oven to 375F.

Put your sugar and ginger with the 1/3 cup water in a small bowl, whisk, and add your yeast. Whisk again and let proof until you have brown foamy liquid. Put 3 tbsp. honey (or agave, or maple syrup) in your standing mixer bowl and add the cup of warm water and proofed yeast water. Throw in your sorghum and starch flour and mix together for a minute or two. Add your buckwheat flour, salt and xanthan gum and beat for another minute. Add your shortening and beat for another two minutes.

Use a spatula to fill your muffin rings 3/4 full. Baste with hemp milk (or your favorite non-dairy milk) and sprinkle with kosher salt. If you like you can add minced dried onion flakes, herbal blends, seeds, or spice mixes to the top. Let rise somewhere warm for 30 minutes or until dough rises above the muffin tins to your satisfaction. Put in oven and bake for 25 minutes or until you have nice brown hamburger buns.

Remove from cookie sheet but leave in english muffin molds, letting cool on a baking rack. Enjoy!