It really bothers me when we have hamburgers and my girls have to go without a bun. I go without a bun too, but that doesn’t bother me. Okay, maybe it bothers me a little teeny bit, but it hurts my heart knowing my girls are missing out on something. So I had to experiment and come up with a recipe that worked with our dietary needs.
I’ve made these Gluten Free Hamburger Buns three different times this week, trying to get the recipe just right. I finally nailed it! They are fluffy, soft, and have excellent flavor. You won’t believe they are gluten-free!
Our good friends, who are not gluten-free, actually prefer these buns over their gluten-filled ones.
These hamburger buns also make awesome sandwich rolls. Pile them high with your favorite ingredients – pulled pork, ham and cheese, veggie burger, salmon burger, etc. You won’t be disappointed. The hardest decision you’ll have to make is what to fill them with!
There was a lot of love that went into this recipe. I hope a little of my love finds its way into your kitchen.
ps – I hope you like my buns!
Here is what the dough looks like on the baking sheet – these are rising, prior to baking.
- 1 cup warm water (between 110 - 115 degrees F)
- 3 TBSP honey
- 2 1/2 tsp dry active yeast (NOT instant yeast!)
- 1 cup brown rice flour
- 1 cup tapioca starch
- 1/2 cup arrowroot starch or tapioca starch
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1 TBSP xanthan gum
- 1 1/2 tsp sea salt
- 3 eggs, at room temperature
- 1/3 cup water
- 1/4 cup olive oil
- 1 tsp apple cider vinegar
- Sesame seeds for sprinkling
- Line two large sheet pans with parchment paper or silicone liners.
- To proof the yeast, combine the honey and warm water in a small mixing bowl and stir until the honey is mostly dissolved. Sprinkle in the yeast and give it a quick stir. Allow to the yeast to proof for 7 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
- Using a heavy duty mixer, combine the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, oil, water, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixers low speed setting, mix for about 30 seconds. Scrape down the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
- Drop 1/2 cup of dough on the baking sheet, and use an offset spatula to spread the dough out into a 4.5-inch round. Repeat with the remaining dough, placing 4 rounds of dough on each baking sheet. Sprinkle each hamburger bun with sesame seeds.
- Allow to the buns to rise for about an hour.
- Bake in a preheated 375 degrees (F) oven for about 18 - 20 minutes, until the tops are a light golden brown.
- Immediately remove buns from the molds and allow to cool on wire racks.
This recipe is linked to Savoring Saturdays.
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