If you are new to the gluten free lifestyle for health reasons or otherwise, bread as you knew it can be a real bugger to part with.
We have been eating Gluten-Free since 2017 when Keith found out he had celiac.
I recently found out that I also have a Gluten Sensitivity (not Celiac) but have been eating Gluten-Free to save our home the heartache of cooking multiple meals.
THIS is the bun recipe friends. It can be made egg free or with eggs (we have done both).
Personally, we prefer with eggs, but egg free is easier to work with / tastes just as good!
You can also incorporate different mix-ins!
Dried jalapeño + cheddar // garlic // different herbs, you name it!
Pro Tip: Run your hands under water and get them wet when working with GF dough. It makes things less sticky and they shape better.
After you have placed your dough in a pan, I like to spray the tops with Avocado Oil and use a spatula to lightly shape them.
Gluten Free Hamburger Buns
Ingredients
Yeast Mixture:
- 1 Cup Warm Water
- 3 Tbs Honey
- 2 1/2 tsp Instant Yeast
Dry Ingredients:
- 1 Cup Brown Rice Flour
- 1 Cup Tapioca Flour
- 1/2 Cup Arrowroot
- 1/2 Cup Millet Flour
- 1/2 Cup Sorghum Flour
- 1 Tbs Xanthan Gum
- 1/2 tsp Salt
Wet Ingredients:
- 3 Eggs (at room temperature) Or swap eggs for yogurt | 1 egg = 1/4 cup yogurt.
- 1/3 Cup Water
- 1/4 Cup Avocado Oil (Or olive oil)
- 1 tsp Apple Cider Vinegar
Optional Add Ins:
- Dried Jalapeño + Cheese for a savory bun
- Garlic + Herbs for a special flavor
- Or just dried herbs!
Instructions
- If you do not have a bun pan, just line baking sheets with parchment paper.
- Prep your yeast! Combine the water + warm water (and mix until honey is dissolved) in a small mixing bowl or pyrex measuring cup. Sprinkle in the yeast and give a light stir. Set your timer for 7 minutes – be exact!
- Combine all dry ingredients in your mixer bowl
- In a separate bowl, combine all wet ingredients
- When your yeast is done proofing (after 7 minutes), add your mixed wet ingredients into your mixing bowl with the dry ingredients. Mix until it resembles thick paste. Add in your yeast mixture and mix for about 2 minutes or until thick and smooth. **You might need to stop to scrape down the sides.
- With wet hands, scoop out your mixture either onto parchment lined cookie sheets or your bun pan! (This mixture can make 8 total buns or 6 large buns). If making 8 buns, it should be around 1/2 cup of dough.
- Spray the tops of the dough with avocado oil (or any oil of choice) and flatten / shape.
- Allow Buns to rise for about an hour in a warm location (I typically warm mine in the oven). I also place cling wrap over my pan + a towel to help the rise.
- After an hour of rising, bake in a preheated oven of 375 between 18- 20 minutes. If you made 6 large buns, it will be more around 25 minutes. (or until the tops are golden brown).
- Allow to cool on wire racks and enjoy!
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