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Gluten Free Burger Bun

Gluten Free Burger Bun

Here we are with a new and improved burger bun’s recipe. Why do we need another bun recipe when there are already 3-4 recipes on the blog? Trust me when I tell you that this is the best burger bun recipe I have come across so far as it has basic gluten free flours which means no special baking flour or bread flour required. These are the softest gluten free buns I have ever baked and they are spongy and don’t taste weird and if you are into gluten free baking, you would know how rare it is to find such a recipe. I stumbled upon this recipe by Impulsive Culinarian and I was wondering how search engines work? I mean this one should be at top of gluten free burger bun search but surprisingly this isn’t the case. This gem is hidden and somehow with some luck I found it.

As I keep on mentioning that gluten free lifestyle in Pakistan is very difficult to manage. There isn’t much awareness and eating out is a huge challenge so I have to rely on homemade stuff, may it be roti, naan, bread, buns, cakes or any other bakery item. Sometimes flours that are naturally gluten free like rice, tapioca etc also behave differently once I buy a different brand and there could be many factors that cause such inconsistency but still I am in favor of local products as they are cost effective and comparatively easily available. For this burger bun recipe I flours and starches by Homemade Cuisine. Not a paid or sponsored post, only sharing the source.

Coming back to the recipe, it is simple enough for any new baker. By the way, I baked these on stove top (yes, still doing it) and they turned out pretty awesome. For more information about stove top baking or baking without an oven please check out this post. Like most bread recipes, there are dry ingredients and there are wet ingredients (liquids) that are mixed together in a sequence and then baked. Dry ingredients in this recipe are rice flour and tapioca flour with corn and potato starch. The original recipe calls for sweet rice flour which I didn’t have so I just skipped it and added a tablespoon extra from each flour and starch and it worked fine for me. But if you can find sweet rice flour, which I believe is kinda more “starchy” than regular rice flour, please use it. There is yeast, gum, baking powder and salt for leavening, binding and flavor. To form a dough, there is water, egg, honey and dairy free margarine to keep the recipe dairy free. I simply used corn oil to substitute dairy free margarine. Dough for these buns looks like thick pancake batter or soft cookie dough.

Here is the fun part for shaping the buns. They are baked in greased ramekins in original recipe which I don’t have so I folded some aluminum foil and shaped them as rings, around 4′ diameter, and used them to shape the buns. It worked perfectly well. As you can see I baked one without a ring around it and it seems a little bigger than the rest of the buns. Buns once shaped and left for proofing or baking don’t rise much in height and rather grow sideways. The recipe is for 6 burger buns and since I made them a little bigger, I ended up with five. For more buns or burger assembly ideas check out Burgers On The Blog! post in which I have linked most of the burgers from the blog.

Gluten Free Burger Buns

This gotta be THE recipe for softest, fluffiest and yummiest gluten free burger buns.

Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine American
Keyword Gluten free, gluten free buns, gluten free burger buns
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 buns

Ingredients

  • cup warm water
  • 1 tbsp active dry yeast
  • 1 tsp sugar
  • cup tapioca flour
  • cup rice flour
  • cup sweet rice flour (see notes)
  • cup potato starch
  • cup corn starch
  • 1 tbsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp salt
  • ½ cup warm water
  • 1 large egg
  • 4 tbsp corn oil
  • 1 tbsp honey

Instructions

  1. Lightly grease 6 ramekins, about 4' diameter or fold aluminum foil and make rings. Place on a baking tray. Grease the tray and aluminum rings if not using ramekins. Set aside.

  2. In a small bowl, combine ⅓ cup water with yeast and a teaspoon of sugar. mix and let yeast activate for about 5 minutes.

  3. In a large bowl whisk together all flours and starches along with xanthan gum, baking powder and salt.

  4. Pour bubbly yeast mixture over the dry ingredients and mix with an electric mixer.

  5. Add in ½ cup water, egg, oil and honey and beat for about 2-3 minutes at low speed. You can also use a wire whisk to do the mixing.

  6. Divide the mixture evenly into greased ramekins or aluminum rings. Smooth the tops. Let rise for about 15-20 minutes.

  7. Preheat oven at 190 C / 375 F or if baking stove top, follow the steps mentioned in the post.

  8. Bake for about 25-30 minutes.

  9. Once baked, place on a wire rack and let cool in the pan for 5-10 minutes. Then remove buns from the ramekins/rings and cool completely on wire rack before splitting.

Recipe Notes

If you don't have sweet rice flour, add a tablespoon extra for each flour and starch. Flour proportion would be like:

2/3 + 1 tbsp tapioca flour

1/3 + 1 tbsp rice flour

1/3 + 1 tbsp potato starch

1/3 + 1 tbsp corn starch

 



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