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Gluten Free Burger Buns

Gluten Free Burger Buns

This year has been quite good for my gluten free experiments so far Alhamdulillah which makes me happy (no surprise!) and eager to try things out of my comfort zone. Usually if a recipe works I stick to it like the gluten free burger buns recipe I posted a while ago. (You can check it out here ) I have been making gluten free buns following that same old one since it was working well for me but one fine day I ran out of that flour blend and realized I need to have a plan B.

Problem with gluten free baking/cooking is that there is not one single blend to solve all your needs. For each and every recipe you need different flours with different proportions unlike regular all purpose flour which we use for regular baking/cooking. Gluten free recipes available online mostly have such complicated ingredients that we don’t have in Pakistan like protein isolate, pectin powder, whey powder etc and this restrict us from trying so many recipes. Anyway, I saw a recipe of gluten free burger buns on Goop that was relatively simpler so I tried a combo of different flours and liked the way things turned out.

I used super fine brown rice flour, white rice flour, tapioca flour and potato flour/starch of local brands. For regular burger buns, follow this Best Burger Buns recipe.

Gluten Free Burger Buns

An easy recipe for perfect gluten free burger buns. 

Course Main Course
Cuisine American
Keyword burger bun, Gluten free, gluten free burger buns
Prep Time 15 minutes
Cook Time 50 minutes
resting time 1 hour
Total Time 1 hour 5 minutes
Servings 5 buns
Author Heenie

Ingredients

  • 126 gm brown rice flour
  • 126 gm white rice flour
  • 84 gm potato starch/flour
  • 63 gm tapioca flour
  • 2 1/4 tsp xanthan gum
  • 2 1/4 tsp instant yeast
  • 1 1/2 tsp salt
  • 2 tsp caster sugar
  • 1 large egg
  • 1 egg white
  • 2 1/2 tbsp cooking oil
  • 1 tbsp white vinegar
  • 1 1/2 cups luke warm milk
  • 1 lightly beaten egg yolk, for brushing the top
  • 2 tbsp sesame seeds for topping
  • 1 tbsp poppy seeds, for topping

Instructions

  1. In a large mixing bowl combine brown rice flour, white rice flour, potato starch, tapioca flour, xanthan gum, yeast, salt and caster sugar. Whisk to combine.

  2. Add in egg, egg white, oil, vinegar and milk.

  3. With an electric mixer fitted with dough hook attachment mix everything together on a medium speed for two/three minutes or until the dough smooths out.

  4. Transfer the dough to a lightly gresed bowl, cover and let it rise in a warm place for about an hour.

  5. Preheat the oven at 180 C/ 350 F.

  6. Line a baking sheet with parchment paper.

  7. Form the dough into five palm sized balls, place on the baking sheet and flatten slightly with your fingers.

  8. Brush the top with egg yolk. Sprinkle sesame seeds and poppy seeds. 

  9. Bake for about 45-50 minutes, til well risen with golden top. Transfer to a wire rack and cool completely before slitting. 

 



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