UPDATE: We have a new egg-based gluten-free hamburger/hot dog recipe you should try. It’s light, fluffy, and holds together better than any other gf bread we’ve had!
We have tried many pre-made gluten-free breads, bread mixes and bread recipes out there, and most of them share two common attributes: they are very dense and have poor flavor. These buns are not perfect (they can be a little crumbly if you aren’t careful eating them), but they are the best we have tasted so far. Tomorrow I’ll post a Classic American Burger recipe that is awesome with these buns. At a later time I’ll also post my Turkey Burger with Apricot Glaze.
Gluten-Free Hamburger Buns (makes six buns)
- 1/2 cup white rice flour
- 1/2 cup potato flour
- 1/4 cup potato starch
- 1/4 cup sorghum flour
- 1/4 oz. (one packet) quick rising yeast
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum
- 1/2 cup milk (2% or other)
- 1/2 cup warm water
- 2 tbsp. butter
- 2 eggs
- – -
- 1 tbsp. sesame seeds (for the top of the buns)
- 1 egg yolk (for egg wash)
In a large mixing bowl, sift flours together and combine with sugar, salt, and xanthan gum. Melt the butter and warm the milk in the microwave (or stovetop) until about 120°. Combine warm water, milk, butter and yeast. Mix together (with hands or spoon) dry ingredients with liquid yeast mixture and eggs. Once the mixture is a wet dough ball, divide into six pieces and form into buns. Place the buns on a greased sheet pan and cover with plastic. Let rise for one hour.
After rising, remove the plastic from the sheet pan. Preheat the oven to 350°. In a small bowl, mix the egg yolk with a splash of water to create an egg wash. Using a brush, lightly coat the tops of the buns with the eggs wash. Sprinkle the sesame seeds on the buns. Place the buns in the oven for 14-16 minutes, or until the tops of the buns are golden. Let cool, slice in half, and serve!
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