In order to find a decent gluten-free, milk-free bun that the whole family likes, I tried with a few different bread recipes after becoming gluten-free for four years and truly missing eating burgers with buns.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 18 |
| Yield: | 18 buns |
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 (Optional)
Instructions
- 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 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 170 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! We have bought Udi’s in the past. My husband likes these much better! Thank you!
These turned out perfectly. They took 40 min to rise but were fully cooked in 20 min. I only made 1/3 of the recipe in 4″ molds. I got 6 beautiful soft and moist Hamburger Buns. No one would guess they were gluten free.
I rated this a 4, even though I haven’t tried it yet, because I have a question: Are the pie tins necessary, or could you just shape the dough into circles on a cookie sheet? If so, would the oven temperature or baking time change? Thank you. I can’t wait to try these for my GF husband!
I have made half a recipe twice now, both times using the exact ingredients called for. The first time it didn’t work for me at all, but the second time I had success. Let me explain. The first time I followed the directions as written except that when I checked them after the first 15 minutes of baking at 400 degrees, they were already overcooked!! So the next day I followed the way I have usually made yeast rolls: I let the dough rise for about half an hour before I separated them into the mini-pie tins. (The first time I made 9 buns, but they were so small that my hamburger meat would not have fit. The second time I made the half recipe into 6 buns, and they were a great size.) Then I let them rise in the oven with only the oven light on for about half an hour. I then used an egg wash before sprinkling with sesame seeds (so that they would stay on this time). I baked them at 375 degrees for about 17 minutes and they were perfectly done. . The gluten-free part of my family was grateful for their hamburgers with actual yeast buns!! So I am giving this just an OK if you follow the recipe but I’d have given them a 5 if I used my own directions.