These gluten free burger buns are so soft and fluffy, and absolutely scrumptious. They are the perfect buns for your burgers, sliders, or any form of sandwich that your heart desires. Just shape them into the desired shape before baking, and you have all your BBQ gluten free bread needs will be satisfied.
HIGHLIGHTED INGREDIENTS
When I thought about creating a gluten free burger bun or hotdog bun recipe, I wanted something that was light, fluffy, and moist. If you have tried the store bought gluten free burger buns, you’ll know what I mean. Most of them are extremely dry and unpleasant to eat.
- Brown rice flour has a great texture and a great flavor in gluten free baked goods. However, on it’s own it is a bit sticky.
- cornstarch provides a wonderful chewy texture to the bread, and it can absorb large quantities of water which makes the “dough” more like a dough and less like a batter.
- potato starch operates in the same way cornstarch does, but it is added strictly for flavor. Its texture may vary slightly from the cornstarch, but the difference is almost indistinguishable.
- coconut flour not only adds a wonderful flavor, but it also absorbs an enormous amount of water making the dough less sticky, and giving it more of a bread like texture. However, too much coconut flour can cause the bread to be super dry. This is why we will be using a small amount of coconut flour in these gluten free buns. Do not be deceived though. Coconut flour does not taste like coconuts, but it does have a wonderful aromatic flavor.
- psyllium husk aids in allowing the gluten free dough to hold its structure while it’s rising. It also ads a tremendous amount of flavor, even when added in small quantities. Psyllium husk gives gluten free breads more of a “wheat-like” flavor and less of a bland flavor.
- xanthan gum allows gluten free breads to hold their structure during the baking time. While psyllium husk fails to hold its gelatinous structure at high temperatures, therefore causing gluten free breads to crack and not reach their optimal rising points in the oven, xanthan gum can operate at a wide range of temperatures allowing it to hold its gelatinous structure during the baking time while being exposed to high temperature. This in order allows the gluten free bread to continue rising while being exposed to high heat.
- Egg Wash is used to give the burger buns a beautiful brown, and glossy color while also acting as a glue and allowing the sesame seeds to stick to the buns. This is optional. If you want to keep this recipe vegan, you can skip this step.
PREPARING THE WET INGREDIENTS
The first step in making these amazing gluten free burger buns or hotdog buns, or sliders, or whatever you want them to be is blooming the yeast.
Blooming the yeast is essential if you are not sure whether your yeast is active or not. I personally do not take this step because I am constantly running out of yeast and buying new yeast. If you haven’t guessed it yet, I tend to bake a lot. It is one of my favorite parts about cooking.
To bloom the yeast, simply mix in the yeast with the lukewarm water and the brown sugar. Set it aside in a warm place, and allow it to sit for about 5 to 10 minutes. Meanwhile, you can work on preparing the dry ingredients.
If you see froth or bubbles on the surface of the yeast mixture, than you have active yeast that is ready to be used.
If 20 minutes have passed and you still do not see any frothing or bubbles on the surface of the yeast mixture, than most likely your yeast is dead and cannot be used. In this case, you will need to buy yourself a new batch of yeast.
MIXING THE DRY INGREDIENTS
It is essential to mix in the dry ingredients together before adding in the wet ingredients. This ensures that the mixture will be the same, and will operate the same in every piece of it especially as this is a thick mixture or dough.
In a medium to large bowl, add in the remaining dry ingredients and mix well using a whisk.
MIXING THE DOUGH
Once the dry ingredients and the wet ingredients are ready, simply add them together and mix using your hands.
I do not like to use a machine for this because I feel that the machine will over mix it and cause the dough to be soft and sticky.
The dough doesn’t need kneading because it has no gluten in it. You are simply trying to combine the ingredients together and ensure that they are well incorporated.
You will need to mix this dough by hand for 30 seconds to 2 minutes. Once all the ingredients are well incorporated and the dough feels like a “dough”, you can stop mixing the dough.
RISING TIME
The rising time for this dough will be after you shape the buns. Since this is a gluten free dough, it does not need to double rise because there is no gluten to be activated.
Once you shape the dough into buns, and have oiled the buns with extra virgin olive oil on both sides, place them onto a baking pan that’s lined with parchment paper. I prefer to use a deep dish pan, and you will know why in a second.
Cover the pan with some plastic wrap to prevent the buns from drying out and allowing them to rise completely. If you are using a flat pan, you will need to place the plastic wrap loosely over the buns to allow for room for them to expand.
If you are using a deep dish pan, you can simply place the plastic wrap tightly over the pan if you are sure that there is enough room for the buns to expand.
Allow the gluten free burger buns to rise for 2 to 3 hours, or until they are about doubled in size. If you live in a warm climate, the rising time may be a lot shorter for you.
CAN I USE BAKING POWDER INSTEAD
I have used baking powder in making these buns before. The texture still came out just as great. However, I kept the yeast in there simply because of the flavor that it has to add.
If you are using baking powder, do not allow them to rise for more than 20 minutes before baking because the baking powder will eventually loose its ability to allow the buns to rise.
CAN I MAKE HOTDOG BUNS OR SLIDERS WITH THE SAME RECIPE?
sure you can! The only different thing you’ll need to do is to shape them in either hotdog buns shape or sliders shape, or whatever it is you choose to make with them!
Have fun baking, and enjoy eating these delicious gluten free buns!
BAKING TIME
Depending on the size of the buns that you have made, and the shape, the baking time will vary. However, generally, for a regular burger bun size, you will need to bake them from between 35 to 40 minutes depending on your oven.
I haven’t made hotdog buns with this recipe or sliders/subs, so I cannot tell you how long do they need to bake, but I can tell you that you will know that they are done by the color, smell, and texture.
When these gluten free burger buns are done, they should have a deep, rich brown color in appearance. They should smell heavenly, and when you tap on them, they sounds sort of hollow, but not fully. They will have a deep sound as you tap on them.
MORE GLUTEN FREE BREAD RECIPES
Gluten Free Homemade Sourdough Bread
Gluten Free Sourdough Bread Rolls
Gluten Free Rice Flour Flatbread
Nut Free- Vegan – Gluten Free Focaccia Bread Recipe
Soft And Fluffy Vegan Gluten Free Burger Buns
Equipment
- Medium bowl
- Small bowl
- Chopping board
- Sharp knife
- Sheet pan or deep-dish pan
- Kitchen scale or measuring cups and spoons
- Spoon
- Parchment paper
- plastic wrap
- Pastry brush
Ingredients
- 382 g or 2 ½ cups Brown rice flour
- 60 g or 1/3 cup and 1 tablespoon cornstarch
- 60 g or 1/3 cup potato starch
- 30 g or ¼ cup coconut flour
- 13 g or 1 tablespoon psyllium husk
- 8 g 2 teaspoons xanthan gum
- 16 g or 2 teaspoons salt
- 8 g or 2 teaspoons yeast
- 45 g or 3 tablespoons brown sugar
- 75 g or 1/3 cup extra virgin olive oil plus extra for shaping
- 530 g or 2 ¼ cups lukewarm water
- 10 grams apple cider vinegar
- 1 egg and 1 tablespoon water for egg wash
- Toasted sesame seeds
Instructions
- In a small bowl, mix in the yeast, sugar, and water together, cover, and set aside in a warm place. You will know that the yeast is active when you see froth at the top of the water.
- Meanwhile, mix in the dry ingredients.
- Add in the wet ingredients to the dry ingredients, and mix until well combined and it begins to form a dough.
- Knead by hand for 30 seconds to 2 minutes until it is fully combined.
- Line a baking sheet with parchment paper.
- Oil your hands using extra virgin olive oil. Divide the dough into seven equal portions.
- Oil your hands again, take one of the dough portions, and roll it between your hands until it forms a circular shape and resembles a flat burger bun. It should be around 1 inch in thickness. Spread some more oil onto the formed bun on all sides, and place onto the parchment paper. Repeat this step with remaining dough.
- Cover with plastic wrap, and allow to rise in a warm place for 2 to 3 hours.
- Preheat oven to 450 F
- Meanwhile, remove plastic wrap, make an egg wash by mixing the 1 egg and 1 tablespoon water. Lightly brush the buns with the egg wash and sprinkle with the sesame seeds. This step is optional. If you want to keep this recipe vegan, you can simply skip this step.
- Place into the oven on the center rack, and bake for 35 to 40 minutes, or until fully browned, and sounds sort of hollow when you tap onto it.
- This same dough can also be used to form hotdog buns, sliders, or anything you want. You can also freeze them for up to 6 months.
Notes
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