I really wanted to create a gluten free hamburger buns recipe that was useful as a sandwich roll, as well. I started out by creating a new bread recipe and cooked them in 6 individual ramekins. They worked out perfectly because my ramekins are extremely shallow, only 1″ high and about the same size as Hawaiian sweet rolls, 5″ round. The buns shrunk up to 4 1/2″, which was even better. All this talk about sweet rolls has me creating a new recipe as I type. However, this gluten free hamburger buns recipe was delicious! Enjoy!
Use as a hamburger bun or a sandwich roll. Make them any size you desire. This gluten free recipe is definitely worth the effort!
Ingredients:
- 1 cup water, warmed to 110°F
- 1 Tablespoons agave syrup
- 1 1/2 teaspoons instant dry yeast
- 1 large egg white, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon apple cider vinegar
- 1/4 cup oil of your choosing (olive, grape seed, etc.)
- 3/4 cup sorghum flour
- 1 cup +1 1/2 Tablespoons potato starch
- 1/2 cup tapioca starch/flour
- 1/3 cup white rice flour
- 1 Tablespoon non-fat dry milk powder
- 1 teaspoon xanthan gum*
- 1/2 teaspoon guar gum
- 1/3 teaspoon sea salt
- Sesame seeds and 1 beaten egg white (optional)
Instructions:
- Oil or spray oil (I use olive oil spray) the bottom of six 5" ramekins (or whatever size width you are using) and set aside.
- Preheat oven to 170°F.
- Add agave and yeast to warm water, stir and set aside until foamy, at least 5 minutes, or longer, when needed.
- In a separate bowl, whisk dry ingredients together.
- In the bowl of your mixer beat egg white until soft peaks form.
- Add the one egg, oil, vinegar, and yeast mixture to the egg white and blend well on low speed, (No. 2 of Cuisinart mixer, if you have one).
- All at once, add the dry ingredients to wet and mix on high speed (No. 10) for 3 minutes.
- Add 1/3 heaping cup to each ramekin dish and even out the tops out with your fingers or a rubber spatula dipped in filtered water several times, until smooth. My ramekins are 1" high and 5" round and were filled about 3/4 up to the top; large, I know. If using sesame seeds, brush top of dough with beaten egg white, sprinkle sesame seeds on top and press the seeds into the top of dough.
- Place all 6 ramekins on a cookie sheet; turn oven off ; and place them all in the oven to until they rise about 1/2" or more above the rim, 30 minutes.
- Remove the buns from the oven and preheat the oven to 375°F.
- Place buns back in the oven and bake for 30 minutes or until golden brown.
- As soon as the come out of the oven place them in a ziplock bag to allow them to steam, to soften the outside crust or leave out for a bit for the steam to naturally soften it as it cools. You baste the whole thing with butter as soon as it comes out of the oven, however, this would make it greasy to the touch. Believe me I tried it. It never fully soaks in. You could try basting it with butter while still in the baking cycle, when it's almost done, but I'd rather skip those extra calories.
- Slice with a serrated knife and serve.
Tips
* For corn-free diets, use corn-free xanthan gum (found online) or substitute the xanthan gum for additional guar gum.
Coating these with butter will create a greasiness to the outside of the roll, therefore, steaming is your best option.
You can also use English Muffin Tins for molds; or make your own by folding up aluminum foil 4-5 times, creating strips; form a circle; and tape the outside with masking tape.
I bet these turn out much lighter when using rice flour instead of sorghum.
Sounds like a great recipe. Do you suppose that an egg-free substitute would work in place of the eggs? Or are the eggs/egg whites the ingredients that make these buns so light?
Sandy
Sandy, the rice flour and starches make them light. I’ve heard from countless egg-free dieters that anything with 2 eggs or less does well with egg replacer. I’ve heard rave reviews about the use of tapioca gel as an egg replacer. You’ll find the recipe at http://glutenfreerecipebox.com/gluten-free-egg-substitute.
Let us all know how it goes.
Carla
These are delicious, and the texture came out PERFECTLY!! Thank you for sharing :) The only thing different I did: I used a jumbo muffin tin and used a moistened ice cream scoop to make 8 buns. And I didn’t have guar gum, so I used more xanthan gum.
These buns are delicious! They are so easy to make and come out of the oven looking like a picture! I did make some substitutions. I used tapioca flour for the potato starch and arrowroot for the tapioca flour. I’ve never had a GF bread come out with this texture! I used a cookie sheet with parchment paper and placed the buns by using an ice cream scoop. They were smaller than yours, but as I figured it, 145 calories per bun! This will be my bread of choice from now on…Thanks, Carla! =)
You’re very welcome, Becky! So glad you enjoyed them! You’ll find similar textures in most of my gluten-free bread recipe using all egg whites. See my bread category at http://glutenfreerecipebox.com/category/bread/.
Carla
This looks great! I love that you give a substitution for corn-free as I have recently found out I’m class II allergic to corn. Do you think that there is a substitution for the rice flour that won’t change it dramatically? I’m also mildly allergic to rice as well. I can handle it in small doses though if there isn’t a good sub for it. I could just simply wait a few days between eating it and I should be fine.
Hi Becky,
Give sorghum flour a try as a sub. It is not as light, but close to rice as you get. Enjoy!
Carla
These buns are absolutely brilliant. I’m relatively new to gluten-free baking (although not new to baking) and have had my share of disappointments. I’m happy to say these buns had a crusty, light exterior, a moist, chewy interior, and were light as air. Thank you for saving hamburgers!
Do you have a recipe for buns that is yeast free or do you know of a substitute, my son is also allergic to yeast!
thanks
Hi Vickie, I have only tried creating a yeast-free gluten-free hamburger bun once. Unfortunately, it was not successful. I haven’t given up yet, though. You should subscribe to my newsletter to make sure you receive the recipe once perfected. You may sign up at the top left corner of most pages. Sorry!