Recipe UPDATE: I have another roll recipe that I've been using more for Hamburger Buns. They're quick and they look beautiful. This is still a great recipe, I just prefer my Quick Roll Recipe instead. ;) Click the recipe name to view. So I've been playing around with my dinner roll recipe and I've been able to do quite a bit with it! This next recipe turns out amazing. The hamburger buns are MOIST, not-distracting, have a GREAT TASTE and easy to make. The whole process can be done in under an hour which is such an improvement from some other hamburger bun recipes I've seen. You can also make it dairy free if you prefer. I like my hamburger buns a little dried out so you can make these the day before you have hamburgers too to save time. 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(Gluten Free, Can be Dairy Free) Created by jalene but inspired by a recipe from Carol Kicinski Makes 11-12 hamburger buns Ingredients:
Directions:
2. In a small bowl combine the yeast, sugar, and warm milk. Cover with a towel and let sit 6-8 minutes or until the yeast has doubled in size. (2 cups should become 4 cups). 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. 5. Scoop 1/2 cup dough out onto a cookie sheet forming a circular mound. 6. Spray a sheet of plastic wrap with olive oil and place on top of the rolls. Let rise 30-35 minutes. The last 10 minutes, preheat your oven to 375 F. Discard plastic wrap. 7. Bake for around 15-20 minutes or until tops are light golden brown. Slice in half and serve with your favorite burger! To store: Cool completely then keep in an airtight container. Can also frozen for later use. Trouble-shooting your BUNS:Some gluten free baking has to be done very PRECISE in order to turn out correctly. This recipe is no exception. If your buns flattened or turned out incorrectly check these helpful tips to trouble-shoot where it went wrong:
8 Comments
Sheryl S
10/11/2012 07:44:55 am
Made the hamburger buns, my house smelled like I had slaved for the usual hours it takes to make bread (I didn't, but shhhh I'm not telling) the taste great and even got approval from my 8 yr old!
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Sheryl S
10/30/2012 07:27:39 am
Hello DontEatWheat Queen! Do you know if this recipe can be doubled without any issues?
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Surely! Just make sure you have a big enough mixer and oven to do it all at once. Otherwise, when I want to make hamburger buns I often start 1 batch, get it scooped onto the pan, and then while it's rising- start the next batch. That way by the time the 1st batch comes out of the oven, I'm ready to put in the next batch. Hope that helps!
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Gail Buckles
12/2/2012 08:42:54 am
Hi, saw and tasted your wonderful food recently at a home fireside. I came right home and made the hamb buns...but they never would rise. They tasted like a biscuit and I would use them upside down, putting jam on the flat underside but they were too thin to slice in half. Sometimes they would be crumbly after a day or two. Any tips? I would like to make more : )
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Sheila
2/27/2014 07:32:31 am
Made the hamburger buns - a little moist for me so will try a little less sweet rice flour and add more brown rice flour. Lovely recipe all in all. Thanks for sharing - much, much appreciated.
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NancyC
8/18/2016 02:45:56 pm
Hi Jalene,
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