Great news too, these can also be FROZEN! Simply freeze them after cooling completely in an airtight ziplock bag. To thaw you can throw them in the oven at 350 for about 5-7 minutes or thaw them on the counter or in the microwave.
Gluten Free Hamburger Buns
Created by jalene but inspired by a recipe from Carol Kicinski
Makes 11-12 hamburger buns
- 2 Tbsp yeast
- 2 tsp sugar
- 2 cups warm milk or to be DF use plain rice or almond milk (about 105 F)
- 1 & 1/2 cups sweet white rice flour (or you can grind your own from calrose rice)
- 1/2 cup brown rice flour
- 3/4 cup potato starch (not flour)
- 1/2 cup tapioca starch
- 3 tsp xanthan gum
- 1 & 1/2 tsp salt
- 1 Tbsp baking powder
- 2 large eggs
- 1/4 cup butter or Earth Balance Butter Sub (dairy free option)
- 1/4 cup honey
- 1 tsp organic apple cider vinegar
- Grease 2 cookie sheets and set aside.
3. In a mixing bowl or food processor combine rice flour, potato starch, tapioca starch, xanthan gum, salt, and baking powder.
4. Add the yeast mixture, 2 eggs, butter sub, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes longer on medium speed.
To store: Cool completely then keep in an airtight container. Can also frozen for later use.
Trouble-shooting your BUNS:
- Double check all the ingredients- be sure you leave nothing out. Be sure you used the correct ingredient. For example, potato STARCH is not not the same as potato flour. Potato flour is heavy and dense and will dramatically change the results of your product.
- Be sure to measure your flour correctly. To correctly measure flour, use a spoon to lightly scoop flour out of its container into a measuring cup. Continue until the cup is overflowing. Then use the back side of a knife to level off the flour even with the top edge of the measuring cup. (Too much flour, and your product will be tough and dry. Too little flour, and your product will collapse when it comes out of the oven, and have wet spots and dense layers.)
- Check your yeast. In step #2 above you mix your milk, yeast and sugar. This should double in size. If it does not, your yeast is not active and won't produce good results when baking these buns. Also, if your risen yeast mixture collapses when it is touched, chances are your rolls will do the same thing fresh out of the oven.
- Be sure to let the buns rise before baking. These buns need 30 minutes to increase in size. This allows air pockets to form from the yeast and baking powder. If you don't allow them to rise, they will turn out dense and dry.
- Be sure your oven is preheated BEFORE placing your buns in the oven. One time I made these and plop them in the oven before it had a chance to fully heat. The buns flattened! So this is one step I closely follow.