Delicious, fluffy and easy! These gluten free hamburger buns will be sure to impress even your non-GF friends and family members!
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Gluten Free Hamburger Buns
If I find a recipe that I have tweeked ...I WOULD LOVE for you to go and support that fabulous human being who shares their brilliance with us ALL!!!The wonderful women, Nicole, has her recipe at https://glutenfreeonashoestring.com/
Ingredients
1 Cup of Organic Brown Rice Flour
¾ cup of Quinoa (can have a strong earthly flour, but I loved it in bread, buns and pizza crust when I am experimenting)
½ cup of sorghum flour.
1 cup of tapioca flour
1 ½ tsp xanthan gum
(and some brown rice flour for your work surface. BUT note… I didn’t need a lot for this recipe)
½ cup cultured buttermilk blend powder
1 TBP instant yeast (or 1 ½ TBP active dry yeast)
¼ tsp cream of tartar
¼ tsp baking soda
1 TBS packed light brown sugar
1 tsp pink Himalayan salt
1 tsp apple cider vinegar
2 TBS unsalted butter, room temperature
1 egg white, room temperature
1 ½ cups warm water
Egg wash: 1 egg at room temperature, beaten with 1 TBS of milk or water. Sesame on top. (I did not do this step. For no other reason that I didn’t want to).
In stand mixer with paddle, place flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, and brown sugar and whisk to combine with a fork. Add salt, mix again. Add apple cider vinegar, butter, egg white, and water, and mix on medium speed in your stand mixer until dough begins to come together. Turn the mixer on high speed and beat until the dough is no longer a ball but has begun to appear whipped. Transfer the dough to an oiled container with tight fitting lid or greased bowl, spray lightly with cooking oil spray, and cover tightly. Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days.
When you are ready to make the roll, line baking sheets with parchment paper and preheat oven to 400 ° F. If you refrigerate the dough, work with it straight from the refrigerator to chill for at least 15 minutes before working with it, as the dough is easiest to handle when it’s chilled.
Turn the dough out onto a flat floured surface, and sprinkle the top with additional flour. Work the dough, squeezing and kneading it, turning it over frequently, until it has begun to appear smoother. Using a bench scraper or large knife, divide the dough into two parts and set one half aside (cover to prevent its drying out). Working with the second half of the dough, divide it into 4 equal portions. Working with one piece of dough at a time, sprinkle it with more flour, form it into a ball by pinching the ends underneath, then rolling it with the side of your palm pressed against the surface and guiding your fingertips into a round. Sprinkle the dough with more flour and press it into a disk about ¾ inch thick with your fingers and palm. Place the disk on one of the prepared baking sheets. Repeat with the remaining dough, and then eventually the other half. You’ll have 8 disks of dough.
Cover the baking sheet with oiled plastic wrap and place in a warm oven, draft free location until each piece of shaped dough is at least 150% of its original volume (about an hour. After about 45 minutes, preheat your oven to 400° F. Don’t allow the dough to rise any loner one the tops of the dough begin to take on a pock- marked appearance.
If you choose to egg wash, brush and sprinkle sesame. Place in the center of the preheated oven and bake until the rolls are puffed and the tops are very pal golden brown (about 18 minutes). The center of each roll should be about 190° F when tested with an instant-read thermometer. Remove the rolls from the oven and allow to cool on the baking sheet until no longer hot to the touch.
Leftovers can be sliced and cooled, and wrapped tightly for the freezer up to 2 months.
As I have said, I didn’t do the first rise in the oven, and didn’t do the second one for an hour and it still came out amazing! Imagine if you have the time and you follow her recipe to the T!! What great results!!
#glutenfreeandme #glutenfreebaking #glutenfreebuns
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