Gluten Free Hamburger Buns Recipes

GLUTEN-FREE HAMBURGER BUNS

Gluten-Free Hamburger Buns image

After being gluten-free for 4 years and really missing out on eating burgers with buns, I experimented with a handful of bread recipes to come up with a good gluten-free, milk-free bun that the whole family enjoys.

Provided by Erron

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h25m

Yield 18

Number Of Ingredients 12

Ingredients

2 tablespoons white sugar
1 tablespoon active dry yeast
2 cups warm water
1 ½ cups rice flour
1 ½ cups gluten-free oat flour
¾ cup tapioca starch
¾ cup cornstarch
1 tablespoon xanthan gum
1 teaspoon salt
5 eggs
½ cup canola oil
1 tablespoon sesame seeds

Steps:

Preheat the oven to 200 degrees F (95 degrees C).
Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
Allow to rise in the preheated warm oven, 30 to 40 minutes.
Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 28.3 g, Cholesterol 51.7 mg, Fat 8.8 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 170 mg, Sugar 1.5 g

GLUTEN FREE 60% WHOLE GRAIN HAMBURGER BUNS RECIPE (OR BREAD)

Gluten Free 60% Whole Grain Hamburger Buns Recipe (Or Bread) image

I didn't actually do the math but these buns taste like the bread we used to comprise on. Healthy enough for Mom but still fluffy enough for the family to enjoy. This recipe was, as all successful multigrain bread recipes I've read have been, inspired by Heather Butt and Donna Washburn of 125 Best Gluten-Free Recipes. I freeze them as soon as they are cool and when I pull them out they are as good as new. If you are baking gluten free and haven't bought muffin top pans yet, I have to say, besides my mixer, they have been my best gluten free investment. This recipe makes one 4 1/2 by 9 loaf and one bun if you prefer bread and doubles very well if you want bread and buns. Since I started using this recipe my gluten eating husband doesn't buy bread anymore.

Provided by Chef 616082

Categories Yeast Breads

Time 35m

Yield 12 buns

Number Of Ingredients 19

Ingredients

1/4 cup almonds or 1/4 cup walnuts, ground
1 cup brown rice flour
1/2 cup teff, ground
2/3 cup starch, tapioca, corn, potato or 2/3 cup arrowroot
1/3 cup gluten-free oats, ground
1/4 cup flax seed, ground
1/2 ounce chia seeds, ground (1 tablespoon)
1 1/2 teaspoons guar gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons yeast
1 teaspoon sea salt
3/4 cup water, 115 degrees
1 teaspoon cider vinegar
1/4 cup olive oil
2 tablespoons honey
2 eggs, room temperature
1 ounce chia seeds, ground (two tablespoons)
1/2 cup water, room temperature

Steps:

Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.
In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.
In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.
With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.
Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.
Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.

GLUTEN-FREE, YEAST-FREE SANDWICH AND HAMBURGER BUNS

Gluten-Free, Yeast-Free Sandwich and Hamburger Buns image

NOTE (10/24/15): I DO NOT RECOMMEND THIS RECIPE!!! When I received my first order of flour from Better Batter, I ended up testing several other recipes and never had a chance to make this one. Based on the reviews from those who have though, I would not want anyone else to test this without understanding that the recipe has not been successful. I do not know if others are using Better Batter flour, or other brands, however, the results are not in favor of the recipe. *Tink Original Description: From Naomi at the Better Batter website. I'm awaiting the flour before trying this for myself, but need to post it to keep it handy. :) Prep time is an estimate for now.

Provided by Tinkerbell

Categories Breads

Time 30m

Yield 1 dozen buns

Number Of Ingredients 5

Ingredients

2 cups gluten-free flour (Better Batter brand recommended)
1 teaspoon salt
1/3 cup sugar (sugar may be added to taste)
4 eggs
2/3-3/4 cup milk (or water, *For a denser bun, see note below)

Steps:

It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.
In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.
Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Allowing this batter to sit for more than a minute or two will result in deflated buns! Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns - it is not unusual for the buns to deflate by about 1/3. This is okay! The deflation causes the very fine texture you will see, when you cut/split the bun. *To have less deflation, use the smaller amount of water - this will cause a denser bun.

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