Gluten Free Hamburger Buns!
|Perfect every time Gluten Free Hamburger Buns|
The secret, as in any gluten free bread recipe, is the consistency.
The gluten free hamburger bun dough should be like thick cake batter, not pliable like bread dough. Compared to gluten buns, where you have to knead and rise, these are really easy to make. It's almost like making a cookie. Just drop your dough on the well greased sheet pan and swirl into a round shape.
Then let them rise and bake! Remember gluten free bread does not like to be knocked down. They only rise once. They spread a little, as you can see above, but come apart after baking. I know you will love them and look forward to your reports!
Be sure to store them in a big tupperware container in the fridge after they are cool. They also freeze well.
You should also try my Spectacular Bread in the bread machine recipe. It's pretty great too! Hope you enjoy these incredible hamburger buns.
Makes 6-8 buns
Gluten Free Hamburger Buns
Note: All ingredients need to be room temperature.
- 2 c. Bob's Red Mill brown rice flour
- 1 c. tapioca starch/flour
- 1 Tb. instant yeast ( I used Fleischmann's Bread Machine Yeast) Now I use Saf
- 1 Tb. xanthan gum or NEW update! use 1 Tb. ground Psyllium husks instead of the xanthan gum.
- 1/2 tsp. onion powder, rosemary or garlic seasoning, opt
- 1 1/2 tsp. salt
- 2 tsp. sugar or honey
- 1 c. warm water, as needed (depending on the humidity in your area, start with a little less and add more if your dough is too dry)
- 4 eggs, warmed
- 1/4 c. olive oil
- 1 tsp. apple cider vinegar
- coarse salt or sesame seeds for the top (optional)
- Warm your water while running it over your eggs in a small bowl.
- Measure the warm water and reserve 1/4 cup to set aside. Mix 3/4 cup of warm water, honey, if using, vinegar, eggs and olive oil together in the large bowl of your stand mixer.
- Combine the flours, yeast, xanthan gum (or psyllium husks), seasonings if any, salt, and sugar, if using, in a separate bowl.
- Add the dry ingredients to the mixer bowl and beat for 2 minutes. This develops the "gluten". Add a bit more of the reserved 1/4 cup water if it is too dry. The dough should be very soft and sticky but not runny.
- Spoon a generous spoonful of the dough onto a large well greased or parchment lined pan. I swirl the spoon around the dough a few times to make a full round shape.
- Don't place the buns too close. They will rise and spread a little bit.
- Let the dough rise in a warm place for 30 minutes.
- Brush the top of the dough very lightly with olive oil or egg wash and sprinkle with salt or sesame seeds
- Bake at 400 degrees for about 12-15 minutes. Watch so you don't burn them. The top should be just nicely browned. Cool on a rack and keep in the fridge for longer storage.