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)
- Basting brush
- Ice cream scooper
Hamburger/Sandwich Buns Recipe: (Printable Recipe)
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
- 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.
- 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.
- 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.
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!
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