Gluten Free Hamburger Buns!


Life is so much better when you have Gluten Free hamburger buns and these come out great every time!   You might also like my Spectacular Bread in the bread machine recipe and my Skinny Banana Bread!  Hope you enjoy your incredible hamburger buns.  Please come back often and check out all of my new recipes!
 Makes 6-8 buns

Gluten Free Hamburger Buns

Note: All ingredients need to be room temperature.

Ingredients:

  • 2 c. Bob's Red Mill brown rice flour
  • 1 c. tapioca starch/flour 
  • 1 Tb. instant yeast ( I used Fleischmann's Bread Machine Yeast)  Now I use Saf
  • 1 Tb. xanthan gum or NEW  update!  substitute 1 tablespoon Psyllium husks 
  • 1/2 tsp. onion powder, rosemary or garlic seasoning, opt
  • 1 1/2 tsp. salt
  • 2 tsp. sugar or honey
  • 1 c. warm water, as needed
  • 4 eggs
  • 1/4 c. olive oil
  • 1 tsp. apple cider vinegar
  • coarse salt or sesame seeds for the top (optional) 

Directions:

  1. Warm your water while running it over your eggs in a bowl.
  2. Mix the wet ingredients together in the large bowl of your stand mixer.
  3. Combine the flours, yeast, xanthan gum, seasonings if any, salt, and sugar in a separate bowl.
  4. Add the dry ingredients to the mixer bowl and beat for 2 minutes! This develops the "gluten". Add  a tiny bit more water if it is too dry. The dough should be very soft and sticky but not runny.
  5. Spoon a generous spoonful of the dough onto a large greased pan.  I swirl  the spoon around the dough a few times to make a full round shape. 
  6. Don't place the buns too close.  They will rise and spread a little bit.
  7. Let the dough rise in a warm place for 30 minutes. 
  8. Brush the top of the dough very lightly with olive oil or egg wash and sprinkle with salt or sesame seeds
  9. Bake at 400 degrees for about 12-15 minutes. Watch so you don't burn them.  The top should be just nicely browned.   Cool on a rack and keep in the fridge for longer storage.     xx
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32 comments:

  1. I just wanted to let you know I just made this, and was quite pleased. I would not have known the difference in taste than regular buns. I did use close to 2 ice creme scoops full to make, but will be cutting down to just over 1 ice creme scoop. Thank you for the recipe, just recently went Gf and have been feeling a little overwhelmed, but so happy to know I can enjoy a hamburger/bun when I want to. Thanks Again!

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    1. Hi Cathy! sorry my reply feature has been down, but I wanted to say thanks for your comment and let me know if there is ever anything I can do to help you with your new life.

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  2. Can I use cornflour in place of tapioca flour?

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    1. Hi, thanks for asking! No I don't think so, but you can use cornstarch. Is that what you meant?

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  3. In 6 years of being gluten free, I have never made a bun that I could take out the next day, eat it without warming it up, and have it taste just as fresh as the day before. This is a fantastic recipe that I will be sharing with many people. THANK YOU! I did end up substituting grapeseed oil for the olive oil, only because we were out... Thanks again!

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    1. Hi Katie, you're welcome!! Thanks so much for commenting!! Ali

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  4. quick question if you were going to double this recipe would you just double the amounts or make adjustments they were sooo good that we wanted more!!! Gonna see how they freeze, keep in the fridge and at room temp.

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    1. Hi Katy, I would double all the ingredients, but I've never done that before so I can't promise it will work. I really think that it should be fine as long as you have a large enough bowl on your mixer to mix it all together at one time. Good luck and let me know how it turns out!

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  5. I halved the recipe in order to use my mini zoning bread machine for the kneading. My other change was to use broth instead of water, cutting down the added salt a bit. Using a bun pan, I made four buns. Probably should have made six! Someone once asked if they could come into my kitchen to watch me cook. I pointed to the sign over my pantry that said "Mom's Lab" and invited him in. I love to bake!
    Scottie

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    1. Hi Scottie, I'm so glad you like the recipe. What a great idea using broth instead of the water! Did you use vegetable broth? Ali ps. Come see us on Facebook! We love great bakers input!

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  6. Just made a batch of these and they're rising now! The dough was a bit too sticky and runny and I ended up adding a bit more flour (close to 1/2 cup) I used Bob's Red Mill gluten-free flour mix since I had it on hand and it has tapioca flour in it. Also, I used chia seeds, soaked, in place of the psylium husk. I have had success with that replacement in pizza doughs so we shall see. I also followed the above posters lead and used some homemade chicken stock in place of water. I read the comment and my stock was just simmering away on top of the stove, begging to be used so in it went. With all these variations, I'm hoping it works out! I'll get back to you in 45 minutes or so and post my success or failure!

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    1. Hi Lee, the dough is supposed to be very sticky but not runny. I think you did fine and I can't wait to hear how the Chia seeds work. Ali

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  7. gluten free then why any starch flours or is that for only wheat free also ? confused ... pls advise

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    1. Hi Adrienne, when you duplicate "wheat/gluten" flour for gluten free flour you often need to use a whole grain gluten free flour, a starch and a binder to duplicate the properties in "wheat/gluten" flour. If you don't use a combination flour mix your baked goods will either be hard as a rock or crumble into little bits. I hope that answers your question!

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  8. Could this be made egg free? My son is allergic t o eggs and I have been looking for a good hamburger bun recipe.

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    1. Hi, I'm sure it's worth a try. Do you use flax or chia eggs? or you can try this egg replacement recipe http://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/
      Good luck, let me know how they turn out. Ali

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  9. So I made these tonight and I really love the flavor and texture. But mine flattened out when I took them out of the oven to set. Is that because I pushed on them to make sure they were done, and by doing that could have cracked them and was letting out steam? Or was it because they needed a little more time? I baked them for 13 minutes.

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    1. Elise, did you follow the recipe?
      I've never had that happen and yes, I think it could be that they weren't done.
      Also bread "falling" sometimes is due to not enough strength (binder) to hold the structure or the dough being too wet.
      Did you use xanthan?
      How wet was your dough. It should be very thick and sticky but not runny.

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  10. So I halted the recipe. I double checked my 'halving math' and it was correct. The only thing I had to switch up was using canola oil for the olive oil. But changing an oil wouldn't do that, would it?

    Also, I think there was easily enough binder because when they were cooking they puffed up into little balls (okay, maybe not perfectly round balls, but close). But I did use xanthan gum.

    I am not exactly sure why they fell. But honestly, this isn't be the first time some of my gluten free baking fell.

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    1. Hi Elise, you cut the recipe in half right? I would recommend making a full batch instead. You can keep these buns in the fridge or freeze them if you have too many to use quickly.
      No changing the oil won't make any difference. What kind of yeast are you using? Is it fresh?
      The main reasons that gluten free breads fall are that the dough is too wet, leaving out the xanthan/psyllium (or using too little) or over proofing.
      I think when you halved the recipe you reduced the xanthan and yeast too much. If you want to try another 1/2 batch I would increase both a little and you should be fine.

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  11. Hey there! I'm going to try this asap! But question, go you know the calorie content?

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    1. Hey Sarah, no sorry I don't. It's not a Skinny recipe, just a really good hamburger bun when you want to indulge a little. If you want to cut your carbs you might want to try making my Low carb bread and form the dough into buns in the same way as this recipe. Here's the link http://glutenfreehomebakery.blogspot.com/2013/01/sneak-peek-my-better-than-julian-paleo.html Hope that helps!

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  12. Was looking for a recipe using rice flour since I was out of my regular gluten free flour. I substituted the eggs with egg replacer (1tbs flax seed meal + 3 tbs water = 1 egg), and the dough came out perfect - not sticky at all!
    Hope the will taste as good as they look :)

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    1. Hey Jenny, great to hear the flax egg worked. The dough is supposed to be sticky but I'm interested to hear how they came out? Maybe you are on to something new!

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  13. Will superfine white rice flour work? It's all I have on hand at the moment, rice flour-wise.

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  14. Can I bake these tonight to use tomorrow? If so how do I store them and is there anything special I need to do before serving them?

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    1. Hi Connie, so sorry it took me awhile to get back to you. It's my birthday today! Yes, you can make them ahead of time and they will stay fresh for 2-3 days in a tupperware on the counter. Store in the fridge if you plan to keep them longer. I cool them completely and then put a paper towel in the bottom of my largest tupperware container before storing them. Thanks for asking!

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  15. Hi Ali, I was just wondering if you could clarify what exactly you mean by " warm your water while running it over your eggs in a bowl ". Is that to help bring the eggs to room temperature? Thanks Damion

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    1. Hi Damion, yes that's correct. A few minutes before I need the eggs I put them into a bowl and run hot water over them. If I time it all right the water will cool just enough to use in the recipe too. I hope you enjoy the buns. They're my favorite!

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  16. Thank you Ali for this amazing recipe. I have been eating GF for 4 months now and I have tried many different bread and biscuit recipes and none of them have even come close to resembling regular bread. I decided to try your recipe for our hamburgers tonight and the buns came out perfect and tasted even better than regular store bought buns. You have restored my faith that I can still enjoy bread and eat GF. I can't thank you enough. I will be making these buns regularly.

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    1. Hi Kim! I'm so happy for you and that I could give you that little pleasure. Also you should try them flattened a little more to make foccacia. I top with a little olive oil, with some garlic, rosemary and sea salt. Have you tried my bread in the bread machine? It's so good! You can also bake it in the oven if you don't have a machine. Go back to my home page and you'll see the link under reader favorites. It's always at the top! Best regards and happy baking. xx

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