I promised everyone, some time ago, gluten free yeast free recipes. Here is my new fave! Miniature gluten free hamburger buns, yeast free! I didn’t think they were going to be very good, as they are a little heavy, but oh my! – They are delicious! My husband and I had 3 as part of an early dinner today. Next time I am going to try just using egg white instead of the 2 eggs to make them lighter, but we are truly happy as they are.
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Gluten Free Hamburger Buns – Yeast-Free!
31
Yield: Makes 8 English Muffins
A gluten free yeast free hamburger bun recipe. A bit heavy, but very flavorful!
Ingredients:
1 cup oat flour
2/3 cup potato starch
2/3 cup tapioca flour
1 1/2 teaspoon sugar or xylitol; (or a pinch of pure stevia)
1 teaspoon xanthan gum
1 teaspoon guar gum
3/4 teaspoon sea salt
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 teaspoon onion powder
2 large eggs
1 large egg yolk
1 cup milk (or milk alternative) (I used homemade almond milk)
1 Tablespoon butter, melted
1 Tablespoons extra virgin olive oil
Instructions:
Create 8 rings using aluminum foil, 4” round and 2” high, use English muffin rings, the rings to your mason jars, or tuna cans (washed). I used the rings from 8 oz. mason jars to create miniature hamburger buns for appetizers. They were about 2-3/4" wide and it made 11 buns.
Preheat oven to 375°F.
Spray oil the inside of the rings and baking pan. Place the rings on the baking/cookie sheet.
Add dry ingredients to the bowl of your mixer.
Add wet ingredients mix on medium speed (#6 on a KitchenAid mixer) for 2 minutes. Dough will be soft and sticky.
Spoon into the rings to the top.
Dipping a rubber spatula in filtered water, coat and smooth the tops of the buns.
Bake for 12-15 minutes or until tops are lightly browned. If making larger buns you'll need to cook them longer.
Tips
If you wish to make this recipe corn-free, use corn-free xanthan gum or more guar gum.
StarCrest Company of California has 4 place shallow tins (4"x1/2") that work great for gluten free/yeast free bun recipes. Makes a flatter bun that fits a hamburger nicely -- easier than forming your own rings. Reasonable too.
The buns look nice when they come out of the oven but quickly deflate - do you know why?
Hi Aimee,
If they are quickly deflating that means they are not being cooked long enough. Falling of bread is usually due to the following: too much liquid, too much leavener, not cooked long enough. If baking them longer makes them the crust too hard, wrap them in foil while they cool to soften the crust.
Though many gluten free baked goods deflate a bit hours later, my buns did not deflate.
I hope this helps.
Carla
Thanks - I will try this. Do you think other flours would work (teff, sorghum, quinoa?)
Aimee,
Sorghum should work just as well. Millet should probably work, as well. Teff, I'm not so sure about, though. You can always add just a couple of tablespoons to a lighter flour like sorghum or millet. I don't use quinoa that often because I do not like its flavor, therefore, I can't comment on that one.
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StarCrest Company of California has 4 place shallow tins (4"x1/2") that work great for gluten free/yeast free bun recipes. Makes a flatter bun that fits a hamburger nicely -- easier than forming your own rings. Reasonable too.
The buns look nice when they come out of the oven but quickly deflate - do you know why?
Hi Aimee,
If they are quickly deflating that means they are not being cooked long enough. Falling of bread is usually due to the following: too much liquid, too much leavener, not cooked long enough. If baking them longer makes them the crust too hard, wrap them in foil while they cool to soften the crust.
Though many gluten free baked goods deflate a bit hours later, my buns did not deflate.
I hope this helps.
Carla
Thanks - I will try this. Do you think other flours would work (teff, sorghum, quinoa?)
Aimee,
Sorghum should work just as well. Millet should probably work, as well. Teff, I'm not so sure about, though. You can always add just a couple of tablespoons to a lighter flour like sorghum or millet. I don't use quinoa that often because I do not like its flavor, therefore, I can't comment on that one.
Good luck!
Carla