Step by Step Gluten-Free Soft Hamburger Buns

Get ready to enJOY soft gluten-free hamburger/sandwich buns that don’t fall apart when you eat them! I understand the frustration that comes with making gluten-free bread. Trust me, I have been there! Which is why I want to help you create tasty gluten-free food that is a lot healthier and tastier than what you find out on the shelf.  Follow along with me as I provide you with step-by-step instructions on how to make gluten-free buns along with some pictures and tips to help you along the way. If you are new to making gluten-free bread, be patient. It takes a little practice and you’ll get the hang of it. Happy Baking!

(GF)² at joyfullinspirations.com

Kitchen tools you will need:

• Mixer (stand mixer preferred)
• Measuring cup
• Measuring spoons
• English muffin rings (FIND HERE)
• Spoon
• Basting brush
• Thermometer
• Ice cream scooper

Hamburger/Sandwich Buns Recipe: (Printable Recipe)

Ingredients:

3 cups Tisha’s GF Flour Blend (see below)
¼ cup flaxmeal
2 ¼ teaspoons xanthan gum
1 1/2 tsp baking powder
1 ¾ teaspoons salt
2 tablespoons sugar
1 cup lukewarm water (approx. 110 degrees)
½ cup warm milk (approx. 110 degrees)
2 ½ teaspoons instant yeast
2 tablespoons, butter melted
2 eggs, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)
sesame seeds (optional)

Tisha’s Gluten-Free Flour Blend

4 1/2 cups brown rice flour
1 1/2 cups oat flour (I use rolled oats and blend them until it becomes a fine flour)
1 cup tapioca starch/flour
2 cups potato starch

STEPS:

1.  In the bowl of a stand mixer, place flour, flaxmeal, xanthan gum, baking powder, and salt. Use the flat beater attachment and mix on low.
2. In a glass measuring cup, warm your water and milk in the microwave for 1 1/2 minutes or until temp reaches between 105-110 degrees. Alternately, you can warm your milk and water mixture on the stove until it reaches between 105-110 degrees and transfer to a measuring cup. Add sugar and yeast and stir gently.
3. Wait at least 5 minutes until the mixture foams slightly.

4.  Add the yeast mixture to the dry ingredients. Add the butter, eggs, and vinegar. Mix well then beat on high for 3 minutes scraping down the sides and bottom.

This is what it looks like when the ingredients are incorporated.

This is fully mixed and ready to be scooped into the muffin rings. It looks like thick cake batter!

5.  Line a large baking sheet with parchment paper. Spread out English muffin rings. Spray rings with non-
stick spray (I use coconut cooking spray).

6.  Using an ice cream scooper, scoop the dough into muffin rings (about 1 ½ scoops).

7.  Use wet fingers or the back of a spoon dipped in warm water, pat dough to spread evenly. Then create a    dome shape by bringing the sides to the center and flatten gently. Smooth the surface.

8.  Using a basting brush, brush the tops of the dough with melted butter. Sprinkle with sesame seeds if  desired.
9.  Let rise in a warm place until the dome of the dough begins to crown over the ring, about 20 to 30 minutes.  I like to place mine in my oven with the oven light on and a bowl of hot water. Remember to take the dough out before you preheat your oven.

CAUTION: Be careful not to rise too long because the dough will loose its shape and start to run over the sides.  I made that mistake so many times the first year! I kept hoping if I let it rise longer it would rise higher. Nope! 

10.  Preheat oven to 400 degrees. Bake for 15-18 minutes or until lightly golden brown.

11.  Let cool in rings for 10 minutes before removing rings.
12. Cool. Slice. enJOY!

How am I doing?

Was this post helpful? Let me know what I can do to help you make your gluten-free bread making a little easier.