How to Make Homemade Hamburger Buns
[Vegan]

How to Make Homemade Vegan Hamburger Buns

Now that I’m making everything I possibly can "homemade," it was inevitable that Homemade Vegan Hamburger Buns would show up on my “to-make” list. We eat a lot of veggie burgers, and I just recently made my own Vegan Black Bean and Quinoa Veggie Burgers for the very first time,... Now that I’m making everything I possibly can "homemade," it was inevitable that Homemade Vegan Hamburger Buns would show up on my “to-make” list. We eat a lot of veggie burgers, and I just recently made my own Vegan Black Bean and Quinoa Veggie Burgers for the very first time, and they were pretty good. Normally, I would buy the regular “Whole Market” buns from Whole Foods. Until I realized they weren’t organic and had canola oil – which is one of the top 5 GMO ingredients. And even though I’ve done it a handful of times, I just can’t bring myself to pay $5.00+ for a pack of organic hamburger buns anymore. Sure, you can get a pack of “Bunny” hamburger buns at Walmart or the like for a fraction of the cost, but what is really in those buns? Nothing good. High Fructose Corn Syrup – corn is a well known and documented GMO ingredient. Unless it is labeled “organic” or labeled “Non-GMO Project” verified, we can only assume it’s made from GMO corn. Soybean Oil, Soy Flour, Soy Lecithin – soy is a well known and documented GMO ingredient. Unless it is labeled “organic” or is labeled “Non-GMO Project” verified, we can only assume it’s made from GMO soy. Salt – processed, toxic iodized salt Azodicarbonamide - is an synthetic chemical that is a yellow to orange red, odorless, crystalline powder that is used in food industry as a food additive and flour bleaching agent (source) Ammonium Sulfate – the primary use of ammonium sulfate is as a fertilizer but the U.S. Food and Drug Administration labels it “generally recognized as safe” as a food additive (source) So, what to do? Make your own homemade hamburger buns…it’s really easy! There is a little prep time involved by letting the dough rest and rise, but just plan ahead for when you need them. I was worried they wouldn’t pass the “husband approval test”, but they passed with flying colors! They were so soft and fluffy on the inside and sliced very nicely with a bread knife. Read More