Hamburger Buns: My Buns Look Good Don’t You Think? (revised 7/2/10)

by Jeanne on June 21, 2009

It’s grilling season and that means burgers! In our house that means turkey burgers, but whatever they’re made of, grilled burgers demand buns. And I have a gluten-free recipe for them that is quite good!

This recipe was inspired by one from Bette Hagman’s The Gluten-Free Gourmet Bakes Bread. Bette Hagman, as you may know, was one of the first people to write recipes for gluten-free food that actually tasted good. And I (and all gluten-free people) owe a great debt to the work she did and included in her cookbooks.

Hamburger Buns, Gluten-Free (revised 7/2/10)
-makes 6 buns

Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place, or in fridge for long-term storage):
1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Special equipment needed (revised 7/2/10)

-Hamburger bun pan (I got mine at King Arthur Flour), or large muffin top pan or English muffin rings).
-heavy duty mixer (or a hand mixer)

1 1/2 C (210g) Jeanne’s Gluten-Free Flour Mix
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
2 TBL sugar
1 TBL active dry yeast (I use Red Star)
1 C (235ml) warm water
1 tsp vinegar (I use apple cider vinegar)
1 large or extra-large egg
2 TBL neutral-tasting oil (I use Rice Bran oil)
Extra oil and tapioca flour for pans/rings

Grease and flour your bun pan (or rings placed on a parchment paper-lined cookie sheet) with oil and tapioca flour.

In a medium bowl whisk together flour mix, xanthan gum, baking powder, and salt.

In a small bowl, dissolve sugar in warm water. Then dissolve yeast into this mixture. Set aside to proof (foam up).

In a bowl of a mixer fitted with the paddle attachment, briefly beat together vinegar, eggs, and vegetable oil.  Add foamy yeast mixture, mix briefly.  Add flour mixture–beat for 3 mins.

Spoon the batter into the prepared pan/rings.  Let rise in a warm place for about 45 mins (until about double in bulk). I usually let it rise on top of the stove while it’s preheating

While the buns are rising, preheat the oven to 375 degrees.

When buns are double in bulk. . .

. . .Bake for 20 minutes–until tops are golden brown

Carefully remove from oven and let cool for 10 mins. before removing from pan/rings. Cool on wire rack.

They will be light and fluffy–just like wheat-containing buns. These smell heavenly–just like a bun should!


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