Soft and fluffy Gluten Free Hamburger Buns you can pile high with toppings and really sink your teeth down into. You won't believe these are gluten-free!
Gluten Free Hamburger Buns
Gluten Free Hamburger Buns
- 1 cup warm water (between 110 - 115 degrees F)
- 3 tablespoons 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
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1 tablespoon xanthan gum
- 1/2 tsp sea salt
- 3 large eggs, at room temperature
- 1/3 cup water
- 1/4 cup olive oil
- 1 teaspoon 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.
- Allow to cool on wire racks.
These make large hamburger buns. If you would like smaller ones, use 1/3 cup of dough to form a 3.5-4 inch round per bun. Decrease the baking time to 15-18 minutes.
I made these for dinner today and they were totally delicious! All nice and soft and fluffy. Definitely going to make these again! 🙂
- Miami Food Network -
GLUTEN-FREE BREAD BAKING TIPS
- If you’ve never made wheat-free bread before, it’s important to remember your gluten-free dough is going to be much wetter than a gluten-filled dough. Don’t second guess the recipe and add additional flour, otherwise you’ll end up with a denser bun.
- Make sure all ingredients are at room temperature (including the flour, eggs, yeast, etc). I let my “cold” ingredients sit out on the counter for 20 – 30 minutes before I start baking.
- Use the mixers paddle attachment (flat beater) when mixing gluten-free bread dough, not the whisk attachment or break hook. Gluten-free bread requires no kneading (for the most part – there are a handful of recipes out there that do), so no bread hook is required.
- The gluten-free buns will rise a little bit more during the baking process and will appear golden brown when done.
- To double check that a yeast loaf or yeast rolls are finished baking, use an instant read thermometer to check the internal temperature. A perfectly baked yeast loaf will reach an internal temperature of 202 degrees (F).
- Always bake on the middle rack in your oven!