Gluten Free Hamburger Buns Recipe
Are you looking for soft, fluffy Gluten Free Hamburger Buns Recipe? You're in the right place! This Gluten Free Hamburger Buns Recipe is perfect.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheet or hamburger bun pan
- Parchment paper
- Clean kitchen towel
- Pastry brush
- Small bowl
Ingredients
- 2 cups gluten free flour blend
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 3/4 cup warm milk 110°F
- 2 large eggs room temperature
- 3 tablespoons melted butter
- 1 tablespoon apple cider vinegar
- 1 egg for egg wash
- Sesame seeds optional
Instructions
- Mix warm milk with sugar in bowl.
- Add yeast and stir gently once.
- Let it sit for 5 minutes.
- The mixture should become foamy and bubbly.
- This means your yeast is alive and working.
- Combine gluten free flour blend in large bowl.
- Add xanthan gum and salt together.
- Whisk everything until well mixed and uniform.
- Set this bowl aside for now.
- Beat two eggs in separate bowl until smooth.
- Add melted butter and apple cider vinegar.
- Mix the foamy yeast mixture into this.
- Stir everything together until completely combined and creamy.
- Pour wet ingredients into dry ingredients slowly.
- Mix with electric mixer on low speed.
- Beat for 3 minutes until smooth and sticky.
- The dough will be thicker than regular dough.
- Line baking sheet with parchment paper now.
- Wet your hands with cold water first.
- Divide dough into 6 equal portions carefully.
- Shape each into a round ball gently.
- Place them on prepared baking sheet evenly.
- Cover buns with clean damp kitchen towel.
- Place in warm spot for 45 minutes.
- They should puff up and grow bigger.
- Don't skip this important rising time!
- Preheat your oven to 375°F now.
- Beat one egg in small bowl lightly.
- Brush egg wash gently on each bun.
- Sprinkle sesame seeds on top if desired.
- Bake for 18 to 20 minutes total.
- Buns should turn golden brown on top.
- They'll sound hollow when tapped on bottom.
- Let cool on wire rack completely before slicing.
Notes
- Use a quality gluten free flour blend.
- I recommend ones with rice flour base.
- Make sure your milk temperature is exactly right.
- Too hot kills the yeast completely.
- Too cold won't activate it properly either.
- Don't add extra flour to the dough.
- It should feel sticky to your touch.
- Wet hands make shaping much easier always.
- Store leftover buns in airtight container overnight.
- Freeze extras for up to three months.
- Toast them lightly before using for burgers.
- This adds extra delicious crunch and flavor.