Gluten-Free Hamburger Buns

I have tried a couple of times to make gluten-free hamburger buns trying different recipes I have found online, and they looked good when they came out of the oven, but they kind of collapsed as they cooled. I have also had this problem with gluten-free breads. I am thinking maybe there is less consistency in gluten-free flours as there is in wheat flours, so what works for the recipe poster is not working for me. So I tried this recipe, which I created from other recipes that I tried, adding more flour than the original recipes called for, and I finally had a nice sturdy bun.

This is the gluten-free all-purpose flour blend recipe.

Gluten-Free Hamburger Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 buns
Ingredients
  • 1 cup warm water, 110 degrees F.
  • 1 tablespoon honey
  • 2¼ teaspoons (1 package) active dry yeast
  • 1¾ cups all purpose gluten-free flour
  • ½ cup oat flour
  • ¼ cup ground flax meal
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum (in addition to what is already in the flour blend)
  • 2 large eggs, room temperature
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons butter, melted
Instructions
  1. Mix water and honey in a small bowl, or 2 cup measuring cup. Sprinkle yeast over and stir. Set aside to allow the yeast to proof while you mix your dry ingredients.
  2. Spray pan with non-stick cooking spray. I use a muffin top pan that makes 6 muffin tops (or hamburger buns) but you could probably also make them on a baking sheet.
  3. In the bowl of your stand mixer, add all-purpose flour and oat flour, flax meal, salt, and xanthan gum. Mix on low speed to combine.
  4. In another bowl, whisk eggs, add vinegar and butter. Stir in proofed yeast mixture.
  5. With mixer running on low, slowly pour the wet ingredients into the mixer bowl. When combined, increase the mixer speed to medium, and beat for 3 or 4 minutes until well combined and smooth.
  6. Scoop out scoops of dough into the prepared pan. I used a ⅓ cup spring loaded scoop (similar to an ice cream scoop) to make 6 hamburger size rolls.
  7. Set the pan in a warm spot to rise. I had been baking cookies and my oven was hot, so I just placed the pan on top of the stove.
  8. When they have almost doubled in size, preheat the oven to 375 degrees F.
  9. Place the pan in the preheated oven and bake for 20 - 25 minutes until they are lightly browned. You can also test for doneness with an instant read thermometer - 208 degrees F means they are cooked through.
  10. Remove from oven and carefully transfer the rolls to a wire rack to cool.
  11. Best served the same day, or frozen to preserve freshness.
Notes
You can also shape these into 6 hot dog buns. When I make hamburger buns, I like to add ⅓ cup of raw, unsalted sunflower seeds to the batter after it has been mixed - mix for another 30 seconds to mix them in.

 

Gluten-Free Hamburger Buns

Gluten-Free Hamburger Buns

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