Gluten Free Yeast Free Sandwich And Hamburger Buns Recipes

GLUTEN-FREE, YEAST-FREE SANDWICH AND HAMBURGER BUNS

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.

GLUTEN-FREE SANDWICH BUNS

Steps:

• Measure flours into a 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, sugar, yeast & salt.
• Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• Divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Brush tops of buns with egg white & sprinkle with seeds.
• Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
• Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° F or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

QUICK HOMEMADE BURGER BUNS WITHOUT YEAST

Steps:

• In a large bowl, whisk together the flour, baking powder, garlic powder and salt.
• Add the milk and olive oil, and using a spatula, stir together until combined.
• Lightly flour your work surface then turn out the dough and knead it for 1 minute until it comes together into a smooth ball. (Do not over-knead the dough.)
• Place a damp towel over the dough and let it rest for 15 minutes.
• When ready to bake, preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Lightly flour your work surface then divide the dough into 6 equal pieces. Roll each piece into a ball and flatten it into a 4-inch disk.
• Transfer the buns onto the lined baking sheet, spacing them at least 2 inches apart.
• Brush the tops of the buns with the egg white wash then sprinkle them with sesame seeds (optional).
• Bake the buns until they are golden brown and no longer doughy, 18 to 22 minutes.
• Remove the buns from the oven and let them cool before slicing and serving.

GLUTEN-FREE HAMBURGER BUNS

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.

GLUTEN-FREE SOFT DINNER ROLLS

Steps:

• Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.
• While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.
• Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
• Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size.
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes.
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving.
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.