Gluten-Free Hamburger Buns
This gluten-free, hand-shaped bun recipe makes soft hamburger buns that aren't heavy and dry and perfect for your next grilled burger or hot dog.
- Serves: 8 persons
- 1 ½cups white rice flour (preferably rice flour from California)
- ⅔cup potato starch
- ⅓cup tapioca starch
- ¼cup amaranth flour
- ¼cup dry buttermilk powder
- 3tablespoons organic cane sugar
- 1 ½teaspoons guar gum
- 1teaspoon xanthan gum
- 1tablespoon active dry yeast
- 1 ½teaspoons salt
- 2large eggs (at room temperature)
- 2large egg whites (at room temperature)
- 1 ⅛cups club soda (or water at room temperature)
- 1teaspoon apple cider vinegar
- ¼cup + 1 tablespoon light olive oil
- 1tablespoon cream (or milk)
Step 1Gather the ingredients.
Step 2In a large mixing bowl or stand mixer bowl, whisk together rice flour, potato starch, tapioca starch, amaranth flour, buttermilk powder, cane sugar, guar gum, xanthan gum, dry yeast, and salt until thoroughly blended.
Step 3In a separate medium bowl, lightly fork blend the eggs and egg whites. Add club soda or water, vinegar, and 4 tablespoons olive oil and whisk together until thoroughly mixed.
Step 4With a stand mixer or hand mixer running on medium-low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
Step 5Dip a large rubber spatula in water and scrape the bun batter onto a smooth, clean work surface, liberally sprinkled with white rice flour.
Step 6Roll the batter dough in the flour until it forms a large ball.
Step 7Use a sharp knife to divide the dough into 8 equal pieces.
Step 8Take one piece of dough and roll in a small amount of white rice flour to form a round ball.
Step 9Gently press down on the top of the ball to form a hamburger bun shape.
Step 10Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or greased with oil, or on a silicone baking sheet.
Step 11Repeat this shaping process with each piece of dough.
Step 12Brush buns lightly with some or all of the remaining 1 tablespoon olive oil to prevent cracking during the rising process.
Step 13Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
Step 14While the buns are rising, preheat the oven to 350 F.
Step 15When buns have almost doubled in size, brush lightly with cream or milk.
Step 16Bake for 15 to 20 minutes, or until internal temperature registers about 205 F on an instant-read thermometer .
Step 17Serve and enjoy!