Shaping Gluten Free Hamburger Buns
First, cut the dough in half with a bench scraper to make both hamburger and hot dog buns. Put aside one half of the dough while you shape the other half.
Portion out the dough into about 3-ounce pieces. I use my scale to measure each so theyll all be roughly the same size. Roll them into balls . Place them about 2 inches apart on a parchment-lined baking sheet.
Take your hand and press down on them to flatten them to about 1/2-inch thick. This just ensures that they all rise up and not out. Cover the rolls while you work on shaping the hot dog buns.
Soft Gluten Free Hamburger Buns And Diy Gluten Free Flour Mix
May 13, 2014 by Laura
After my son was diagnosed as being allergic to wheat, eggs, etc., I started using King Arthur Gluten Free Bread mix without using eggs. I loved the bread. This is the only mix that really tastes and acts like a wheat bread. The only down side was how expensive it is. At close to $8 a box, it just became too expensive for an everyday bread. I based this recipe on their bread.
I cant tell you just how good these are. They are soft and springy. They dont fall apart with slicing. They dont disintegrate into a pile of crumbs in your mouth. These will even last up to a week, without drying out! This is all thanks to the powdered pectin. The pectin acts as a binder and holds a ton of moisture without becoming gummy. My new gluten free flour mix also contains less starch and more protein and fiber to combat gumminess.
At first glance the moisture ratio may seem a bit much. And without the pectin this will not work, trust me. The dough/batter is extremely thin, almost soup like without any of the gum or pectin added. I tried this technique to help the flour absorb more moisture by giving it more time with just liquid and no gum. Once you add the gum and pectin it will thicken up quickly and become difficult to stir. If you have a stand mixer you could save your arms a little work. But I would not suggest trying to use a hand mixer since it will burn out your motor.
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Gluten Free Hamburger Buns Recipe
Soft, fluffy gluten free hamburger buns are just crusty enough to hold together well. And, both the regular and dairy free versions taste great! Enjoy your own gluten free, dairy free buns at picnics, backyard barbecues, and wherever you eat hamburgers. They’re good enough to share with the non-gluten-free crowd, too!
I’ve tested many variations, and these are the best gluten free hamburger buns that I’ve found! The nice thing about gluten free yeast baking is that it doesn’t require a second rising. Even allowing one hour for rising, you can have fresh buns in under two hours!
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Notes On Ingredients For These Gluten
- Flour: For best results, make sure you use Mamas Almond Blend All-Purpose Gluten-free Flour or Mamas Coconut Blend All-Purpose Gluten-free Flour.
- Xanthan gum: Youll need to use xanthan gum as it acts as a binder in this recipe. If you use a different flour blend than the ones Ive recommended, and the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
- Eggs: To make these egg-free, make flax eggs: Simmer 2 Tbsp. ground flaxseed with ½ cup warm water over medium low heat for about 5 minutes or until thickened. Cool. This equals 2 eggs.
How To Make The Buns:
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Which Flours Work Well For This Recipe
Not all gluten free flours are created equal. We have many favorites and those favorites depend on what were baking! We know a lot of you are searching for one inexpensive flour blend that will work perfectly with every recipe, but we have yet to find that special blend ð
To me and my family, it is worth it to keep a few gltuen free flour blends in the pantry so that our baked goods taste the very best they can.
There is one key to success that will impact this recipe, and that is the flour you use. I know you want to use what you have on hand and realize you might not have the one I recommend, but I have tried this recipe with multiple flours and, from thousands of episodes of recipe testing I know which ones will work.
These hamburger buns turned out soooooo much better when I made the recipe with gf Jules gluten free all-purpose flour. No, this post isnt sponsored. But this is a flour that I highly recommend for any type of yeast recipes and it does wonders for these buns!
So grab a bag of gf Jules flour and thank me later ð You can or via their website.
Tips To Achieve The Best Burger Buns
- Take your eggs out of the fridge prior to starting since youll get better results with room temperature eggs
- If you forget you can always put them in a bowl of warm water to bring to room temperature
- Make sure to measure the flour correctly…
- Too little or too much will change how the buns turn out
- And very important that you let the milk, olive oil and salt just come to a rolling boil
- Don’t BOIL it, so you need to watch this process very carefully as it doesn’t take long
- If the mixture does seem a little too dry you can always add a few drops of water a little at at time
- Follow the recipe directions EXACTLY for optimal results
- The dough should be slightly sticky but not runny
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Tips From The Betty Crocker Kitchens
- tip 1 Gluten-free bread dough is more like a batter and is very sticky. The floured surface commonly used with gluten-containing dough doesnt work with this type of dough. For best results, use wet hands to work with it and shape it.
- tip 2 These buns freeze well, but air in the bag can cause the bread to develop frost. If you like to have gluten free bread on hand, consider investing in a food shrink-wrap machine. It vacuums out all of the air so bread stays perfectly frozen until youre ready to use it.
My Gluten Free Burger Buns Recipe
Here it is, the perfect recipe in time for BBQ season – my gluten free burger burger buns.
This recipe makes eight gluten free brioche buns, glazed with sesame seeds
If you make this recipe and love it, please do let me know by or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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How To Make Gluten
Summary: All we do is combine wet and dry forces and bake!
Add all the wet ingredients to a mixing bowl. Also add all dry ingredients to a separate mixing bowl.
Whisk up the wet ingredients until well-combined. Stir together the dry ingredients until well-combined.
Pour the wet mixture into the mixing bowl with the flour mixture and stir well.
Beat vigorously by hand for two minutes.
Spoon the hamburger bun dough into a burger bun pan or English muffin rings.
I like to sprinkle my gluten-free hamburger buns with minced onion and sesame seeds before baking. This is optional!
After baking, allow the buns to rest at least 10 minutes before slicing and using.
Use your burger buns as the fluffy carby caravan for all your delicious burgers.
Recipe Notes: Gluten Free Hamburger Buns
While he does like the traditional burger, Tony prefers a bun that fits and doesnt overwhelm the meat or veggie middle. Im with him, which is why I made these perfect fit skinny gluten free hamburger buns that are just a touch puffier and softer than options like OneBuns, but are surprisingly easy to slice! That said, I highly recommend toasting the halves before building your burger for the best consistency.
These skinny gluten free hamburger buns keep for a few days in an airtight container on the counter, but can be stored in the refrigerator up to one week, or frozen and toasted up as needed.
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Ingredients For Gluten Free Brioche Buns
There’s a full printable recipe card below with all the ingredients and the full method.
But for the shopping list you’ll need:
- 300ml milk
- 400g FREEE gluten free white bread flour
- 1 tsp xanthan gum
- 1 tsp apple cider vinegar
- 75g butter
For the topping you’ll also want to get hold of:
- 1 beaten egg
- Sesame seeds
- 20g unsalted butter (for brushing
For the flour I use the FREEE gluten free white bread flour which is available in most UK supermarkets.
For those that don’t have access to this, I’d recommend using a blend made up of rice, potato and tapioca flour to replicate this.
The concept of a gluten free brioche bun is that it is an enriched dough.
This means it contains milk, butter and eggs which give it a lovely soft texture and enhanced flavour.
The Ingredients & Possible Subs
The buns do have quite a few ingredients, but youll find that most are staple paleo and keto pantry ingredients. In the list below youll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.
Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour with arrowroot flour.
Flaxseed meal. Youll want to use golden flaxseed meal , and regrind the flakes in your bullet or blender until finely powdered. Great way to avoid slimy bread. You can technically substitute the flaxseed meal with psyllium husk powder, but we prefer the crumb much more with the flax.
Psyllium husk powder. Same as with your flaxseed meal, youll always want to regrind your psyllium husk. We always favor NOW brand as it doesnt turn bread purple. You can substitute it with more flax, but your bread may lose some elasticity and rise.
Whey protein isolate. This one is an absolute must, as it will ensure your bread doesnt collapse post-bake. Keep in mind that this ingredient varies tremendously from brand to brand, and weve only tried with Isopures Zero Carb Unflavored.
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Gluten Free Burger Bun
- Wednesday, Dec 29, 2021
Gluten free burger bun
Gluten free burger bun. Be sure to order your double whopper without the bun. If the yeast isnt foamy once the proofing time is up, either the yeast is bad or the water isnt the right temperature. And yes, there is a gluten free burger bun for you to order! These buns are super soft and fluffy and are topped with sesame or sunflower seeds.
Burger lo unge gluten free menu. 1 packet dry active yeast. Be sure to order your double whopper without the bun. Fat salad wedge with chicken Alternatively, you can roll into 6 balls and slice buns in half when cool and ready to use. Burgerfuel offers gluten free buns which are completely gluten free , soy free and dairy free .
Testing If Your Yeast Is Active
It’s very important with any bread recipe that you activate the yeast before using it.
To do this, all of my gluten free bread-based recipes start by mixing the yeast with warm milk and sugar.
I’d strongly recommend using a food thermometer like this one to ensure the water or milk is around 40’C – skin temperature.
Too hot and it will kill the yeast, which means your bake will not rise.
When left in a warm spot for 5-10 minutes, the yeast should form a frothy top a bit like the head on beer.
This means your yeast is active and you’re good to go!
If your yeast doesn’t froth up after 10 minutes, it’s likely it is dead and you’ll need to discard it and start again.
Sometimes yeast can go out of date so this could be a reason for it not frothing.
You also need to make sure the water is warm – not hot.
When you pop your finger in it, it should be a warm, comfortable temperature, around the same as your skin.
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Shape With Plenty Of Extra Flour
In this sort of recipe, I prefer to start with a wet dough. Its more difficult to shape and handle, but you can flour the dough generously during shaping without drying it out too much.
Just handle the dough with a light touch, and even a higher quantity of extra flour wont incorporate into the center of the dough where it will stifle the yeast.
Recipe Tips And Faq’s
How do you make gluten free bread not crumbly?
The best way to make sure your gluten free bread, or buns in this case, is not crumbly is to use the xanthan gum in the amount specified in this recipe and avoid over baking. Not over baking is key. Your buns may not look overdone, but they could become dry and crumbly inside long before they look burnt on the outside.
How should I store homemade burger buns?
Once your buns have cooled, seal them in an airtight container. As with all home baking, you should refrigerate what you don’t use the first day. These buns are best used when they’re as fresh as possible, as they tend to become dry and crumbly after they’ve been frozen and thawed. They really are terrific gluten free hamburger buns if you use them while they’re fresh!
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