Vegan recipes for a kinder lifestyle

Yeast Free Hamburger Buns

Vegan Yeast Free Hamburger Buns are very easy to make and nice to have on hand for whenever you are craving bread. You can enjoy them freshly baked or freeze them for later.

Yeast free hamburger buns

I love bread and used to eat it alot. Unfortunately, as I entered my thirties I developed a yeast sensitivity and had to cut all yeast products out of my diet. I tried alot of yeast free bun recipes I found online, but none were satisfactory. Thankfully, I finally found this recipe and it changed my life. These buns are soft yet hearty, and can be used as both buns and bread. They’re easy to make too.

What I also love about this recipe is how versatile it is. You can easily change it to match your dietary or taste requirements. You can use gluten free flours if you’re gluten intolerant, or whole-wheat to make it higher in nutrients and fibre. Whatever your taste, these buns are the perfect and easy choice.

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Making Yeast Free Hamburger Buns

Making hamburger buns without yeast is a much easier process than when you use yeast. They take a fraction of the time and the results are just as good. For this recipe I used spelt flour as it’s low gluten and has an appealing, nutty flavour, and whole wheat flour because it’s healthier.

The hamburger buns are mixed in a single bowl and then let to rise for one hour. Once risen, the dough is gently rolled out and cut with a biscuit cutter.

The buns are baked and then let to cool on a baking rack. I usually slice them during the cooling stage when they are still soft. Once cooled, they become firmer and more dense and breadlike. The buns then can be eaten fresh or frozen for later.

I like to top the buns with sesame seeds but you can use any seed to garnish, even a seed blend. Garnishing with seeds adds a nice, professional looking touch and adds taste and nutrition to the buns.

Enjoying Your Yeast Free Hamburger Buns

These hamburger buns are wonderfully versatile and can be eaten with every meal and with every type of filler. I especially love to eat them open faced with almond butter and banana and berries for breakfast or with avocado for a quick high protein, high fibre snack.

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Vegan Burger Recipes

Now you have the perfect vegan hamburger bun, all you need is a yummy filler. You can try these vegan burgers, make a tlt (tofu, lettuce and tomato) bun or anything you like. Enjoy!

Beet Burger

Sloppy Joes

Blackbean Burger

If you make these yeast free gluten free buns, please leave a comment below . Also feel free to post your creations on Instagram or Twitter and tag me @unarosevegan.

Yeast Free Hamburger Buns

Course: breads
Cuisine: Baking
Keyword: hamburger buns, vegan bread, vegan buns, yeast free
Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 10 Buns
Author: unarosevegan
Print Recipe


  • 1 cup whole wheat flour
  • 2 cups spelt flour
  • 1 tablespoon  baking powder
  • 3/4 cup warm water more as needed
  • 1/2 cup warm soy milk warmed 30 seconds in a microwave
  • Sesame seeds for garnish


  • Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly grease. Set aside.
  • Into a large mixing bowl sift the flour and baking powder together.
  • Heat milk briefly in the microwave until warm. Pour into a small bowl. Add the water and oil to the milk. Stir until mixed. 
  • Pour the liquid over the flour.
  • Mix dough until well combined. Shape into a ball shape and cover with a towel. Let sit one hour at room temperature.
  • After letting sit, cut dough in half with a pastry cutter and turn dough onto a floured surface. 
  • Roll out gently until about 1/2 inch in thickness. Cut out with a biscuit cutter, reusing dough scraps.
  • Place buns onto the prepared baking sheet.
  • Do the same with the other half of the dough and fill the baking sheet. 
  • Sprinkle with sesame seeds, pressing them down slightly.
  • Bake in oven for 14-18 minutes or until firm to the touch.
  • Remove buns from oven and let cool on a baking rack. Slice with a bread knife when slightly cooled.
  • Store in the fridge or freeze for later.


You can use any flour but this will affect amount of liquid and baking times. Adjust as needed.