Gluten-Free Hamburger Buns

After being gluten-free for 4 years and really missing out on eating burgers with buns, I experimented with a handful of bread recipes to come up with a good gluten-free, milk-free bun that the whole family enjoys.

Step: 1

Preheat the oven to 200 degrees F (95 degrees C).

Step: 2

Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Step: 3

Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.

Step: 4

Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.

Step: 5

Allow to rise in the preheated warm oven, 30 to 40 minutes.

Step: 6

Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.

Step: 7

Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

Per Serving: 207 calories; protein 3.9g; carbohydrates 28.3g; fat 8.8g; cholesterol 51.7mg; sodium 170mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.