Mixed Grain Burger Buns (vegan | gluten-free | fat-free)

You know there’s that annoying person who always says they can’t eat gluten, even though they don’t have coeliac disease, or the other one that says they won’t eat refined grains even though they’re biting into a big fucking bar of chocolate when your back’s turned or that other type who’s always on a diet, the list can go on. Anyway, I’m not a hater, I’m a caterer.


Also, I’m one of those annoying people with my IBS issues so I’m one to talk. And now I’m doing a favour for all us annoying people, and the ones who get annoyed with us- a ‘bread’ that has no gluten, no fat, no refined grains, no yeast, no long waiting times and tastes pretty decent.


It’s quite a dense little beast but it goes pretty much with anything, kind of a blank canvas with it’s neutral, nutty flavour. You could experiment, even improve this recipe by mixing in different flours and grains and seeing which ones taste best.

Serving Size:

Makes 10 buns


  • 200g cooked millet
  • 200g polenta
  • 200g cooked quinoa
  • 200g cooked brown rice
  • 1 tsp salt
  • Oil to grease


  1. For the millet buns, combine the cooked grains, polenta and salt together until grains are no longer separate and form into patties between the palms of your hands, ensuring your hands are wet or slightly greased.
  2. Lay on a greased baking tray and brush with oil.
  3. Bake for 20 minutes until the outsides become a rich yellow and harden slightly on the surface.

Slap a burger onto that bun and job’s a good ‘un.


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