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Gluten free hamburger buns

gluten free hamburger buns

These gluten free buns are proof that great flavor and texture can be had if you plan ahead a bit. Like some other favorite breads, the dough gets mixed the day before baking, then refrigerated. An overnight stay in the fridge maximizes the flavor and enhances the texture of bread substantially. The payoff – buns that are so good plain, you may forget to fill them. Really.

Making homemade buns is easier than what you might think. These buns are soft, but sturdy, and vaguely reminiscent of a brioche roll. And they freeze well. Store cooled buns frozen to defrost as needed.

Best Burger Buns

24 minutes

12 buns

Here's an easy recipe for homemade gluten free buns. Plan ahead, though - mix dough the day before you plan on baking. This is the best way to enhance the texture and flavor of any gluten free bread. For the best looking buns, brush tops with egg wash and sprinkle with sesame seeds before baking.

Ingredients

  • Liquid
  • 1.5 cups water, room temperature
  • 1/4 cup olive oil
  • 3 eggs
  • Dry
  • 3 1/4 cups sorghum flour bread blend (about 1 lb)
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 3 scant teaspoons xanthan gum or 3.5 teaspoons guar gum (see notes)
  • 1 teaspoon salt
  • Next day
  • 1/4 teaspoon instant yeast
  • Egg wash (1 egg whisked with 3 tablespoons water)
  • Sesame seeds, optional

Instructions

In the bowl of a stand mixer combine: water, oil, and eggs. Mix well.

In a separate bowl (or ziploc bag) combine: gluten free flour, sugar, yeast, xanthan gum, and salt. It's important to blend dry ingredients thoroughly before adding to liquid ingredients.

Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. Dough will have the consistency of a thick brownie batter and will be stickier than its gluten counterpart.

After mixing thoroughly, cover dough and refrigerate overnight. It will rise in the fridge, so allow room for that. The next day, remove dough from fridge and let sit at room temp for 20-30 minutes. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough.

Preheat oven to 350° and grease 12 - 4" round mini cake pans. Scoop dough using a #10 disher. Spread dough to edges and smooth top of buns gently with a dampened spatula. Brush with egg wash and sprinkle with sesame seeds. A few minutes (10-15) in a warm room is all that's needed before baking. Bake buns for 22-24 minutes.

Let buns cool for a few minutes, then remove from pans and transfer to a cooling rack. This is important, because condensation will form on bottom.

Brushing tops of buns with melted butter makes them irresistible, so I'll leave that to your discretion.

Notes

Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal

If you can't tolerate xanthan, psyllium husk works well as a binder. For this recipe, use 2 tablespoons of psyllium husk powder in place of xanthan or guar gum. Read the label to make sure no gluten-containing ingredients have been added to psyllium.

Grease pans well, even non-stick.

Cooled buns can be stored frozen to defrost as needed.

No time to bake buns from scratch? I used a mix for this bread hack.

http://freerangecookies.com/2013/09/17/gluten-free-hamburger-buns/

gluten free hamburger buns

Comments

  1. These buns look terrific, Linda! I like that you refrigerate the dough overnight, too. I see them in an upcoming hamburger/sandwich bun roundup. 😉

    Shirley

  2. I have everything but the almond meal… is there a sub for it??

  3. What is the reason for adding 1/4 tsp instant yeast in the morning after dough has been refrigerated overnight? Is is for a better rise after dough refrigeration? Reason I ask is (I use Maninis Ancient Grain Flours) I sometimes refrigerate my dough for bread as you’ve done with the hamburger buns and placed in baking pan then putting pan on medium setting of heating pad covering and letting rest 30 min. However, the rise if never as good as it is if the dough is not refrigerated overnight but the flavor is much more complex. If adding the 1/4 tsp instant yeast in the AM after refrigeration would help the rise, then that’s what I should be doing. Thanks for your response.

  4. Can’t wait to try these buns!

  5. I want to make these, but I don’t have the mini cake pans. Is the reason for scooping the dough into the mini cake pans to make for uniform sizes? Or, would I be able to scoop the dough onto a cookie sheet?

    • Mini pans keep the dough from spreading out too much. The dough is very wet, but this gives the best end result. Anything that provides a little structure around the buns would work – english muffin rings, a muffin top pan, even using foil to make rings. If you simply scoop the dough onto a cookie sheet, the buns won’t have that defined shape. But maybe you’d still like them anyway?

  6. Would this work baked as a loaf, in a regular bread loaf pan?

  7. I’m so excited to have come across your site!!!! Can’t wait to get making new things, my 8 yr old is getting bored of the few recipes I’ve perfected.

  8. Super fantastic! Anyone calculate the nutritional values on it? Calories per bun?

  9. Sheila Orlando says:

    Made these buns and enjoyed them, however, I found them slightly rubbery, what did I do wrong?

    • Sheila, that’s difficult to say. Sometimes if there’s too much xanthan gum, or if it isn’t mixed in thoroughly, baked goods can turn out rubbery. If you have psyllium husk powder, you might prefer subbing 2 tablespoons of that in place of xanthan or guar. Psyllium husk is my favorite binder for breads now. Hope that helps!

  10. Hi! I am excited to try these but have just mixed the batter up (using the home-made sorgum flour recipe above) and it was not like brownie batter, it was like cement! I have added an extra 1/2C water and some extra olive oil. Perhaps its just my dry climate (Alberta)? Fingers crossed!

  11. Diana Jovin says:

    These turned out great. I use 3 parts sorghum flour, 2 parts tapioca flour and 1 part arrowroot starch for the flour. I tried bob’s red mill xantham gum but we got a gluten reaction so swapped it out for their guar gum with good results. This is the best recipe I’ve come across for gluten free cooking.

  12. bokobza says:

    Thanks a million for this recipe! So cool to be able to eat burgers again! You’re a star don’t change anything!

  13. Made these today, exactly the way you say. They seem spongy and not dry, but tasted one and I get a bitter taste. Could that be the almond? I haven’t cooked with almond before. Maybe I did something wrong.

    • I’m sorry to hear that, Sue. One possible cause of bitterness: flour or almond meal that’s gone rancid. If you don’t bake on a regular basis, I’d suggest keeping all flours in the freezer. Maybe another reader will see your comment and offer another explanation though. Anyone?

  14. Your bread looks AMAZING!!! I am so excited to try. My only issue (and I hate to mess with your mix) is a tapioca intolerance. How would arrowroot work? Any experience? I can use any other starch, just no tapioca. Any suggestions would be great! 🙂 Great site!

    • Thank you! I haven’t subbed arrowroot for tapioca starch in the bread flour blend. But that would be my first choice for subbing. If you try it, maybe you could let me know how it goes for you?

  15. I subbed arrowroot for the almond flour, and they came out great. (my mix was tapioca (2 parts), arrowroot (1 part) and sorghum (3 parts)) Unfortunately, I think one of the ingredients is a problem for my daughter, and I had to discontinue making them. But they tasted good, and had a good texture. Or maybe the amounts of arrowroot and tapioca were reversed. I don’t remember.

    • I’m sorry one of the ingredients didn’t agree with your daughter. From my own experience, I know it can be baffling, trying to figure out what exactly is causing an issue. Wishing you and your daughter all the best!

Trackbacks

  1. […] http://freerangecookies.com/2013/09/17/gluten-free-hamburger-buns – for the burger buns although I swapped out the Sorgum flour mix for the Redmill All Purpose Flour […]

  2. […] na te bułki znalazłam na tej stronie. Jak zwykle wzięłam się za ich przygotowanie, a nie przeczytałam w całości […]

  3. […] that, I love using this recipe. The only problem is that it requires proofing overnight. I’m a “what should we have […]