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Gluten Free Hamburger Buns Recipe

Ingredients

How to make it

  • Place 6 muffin rings on a cookie sheet and grease with vegetable oil spray.
  • In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, gelatin, baking powder and salt. Set aside. Add 1 teaspoon of the sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.In a large mixing bowl, blend together at low speed of a hand held mixer the remaining sugar, vinegar, eggs, and vegetable oil. Add the yeast mixture. Beat in half of the dry ingredients. With a mixing spoon, stir in remaining flour and beat until smooth.
  • Spoon the batter into the prepaired rings. Cover lightly and let rise in a warm place until double in size 20-25 minutes for rapid rise yeast, 40-45 minutes for regular yeast. Bake in a preheated oven at 375 degrees for 20-22 minutes.

Reviews & Comments 9

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  • REGEE 10 years ago
    I've made this recipe twice and both times these turned out very THIN. Is that normal?? I'd LOVE it if they were fluffier. I'm following the recipe, using a gf flour mix that's made w/60%gf Starch (corn, tapioca, potatoe, & sweet rice) & 40%gf flour(millet,brown rice, & sorghum). I don't own rings so I've used ramekins & muffin top pan with same results.
    I really like everything else about this recipe.
    Can anyone help me with this??
    TIA
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    " It was excellent "
    Rainydaykate42 ate it and said...
    These are the lightest, most flavorful and amazing hamburger buns ever. I doubled the recipe which was more than my 8 muffin rings could hold so I put the batter into muffin tins and everyone who had one wanted more. Most of my GF breads can be frozen.

    I have a friend whose husband is diabetic. I'm wondering if there is a way to determine the carbohydrate count in this recipe? ny suggestions?
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  • alvin98 10 years ago
    Do these freeze well?
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  • gooddaughter 11 years ago
    Does anyone know how well these freeze? This will be my first time trying to make a gluten free bun, and if they turn out good I would like to keep some ready. Thanks in advance
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  • dragonfly69 11 years ago
    Here's the link to the flour mixture: Gluten Free Featherlight Rice Flour Mix
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    " It was excellent "
    forbish07 ate it and said...
    Amazing! Try it! Easy to make and super super tasty.
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    " It was excellent "
    forbish07 ate it and said...
    HHEELLPPP!! I am trying to make these in Muffin pans for use as slider buns. While this is in fact the TASTIEST Gluten Free bread I have ever had, I cannot get them to cook all the way through! Each batch as written makes 10 sliders. First batch cooked at 375 for 25 minutes. Perfect on the outside but underdone on the inside. Second batch cooked at 375 for 40 minutes. Overdone on the outside, and STILL underdone on the inside. What can I do to get these to cook through? Drop the temp and cook for an hour? Make smaller buns, maybe try to get 12-16 out of the recips instead of 10? Suggestions?? Thanks!
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  • Mahee 12 years ago
    These buns are GREAT. The best gf buns that I've made so far. They have a fantastic texture, very soft. I have pictures on my blog if anyone is interested:
    http://goodbyebiscuits.blog.com/

    Gfhusband: If you haven't found this already, the flour mix that the author mentions can be found here: Gluten Free Featherlight Rice Flour Mix

    Twilightrose: I used 1 tsp. of guar gum instead. Agar-agar should work too!
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  • gfhusband 13 years ago
    I need help- how do I make the Gluten Free Featherlight Four Mix for the Gluten Free Hamburger
    Buns.??
    Thanks for your help.
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  • twilightrose 13 years ago
    These sound absolutely fabulous. Has anyone tried making these with pectin instead of gelatin? just wondering how they would turn out. Mostly vegetarian here, would love to make these hamburger buns (for Nutburgers).
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  • julia6476 14 years ago
    She's not kidding. These are the BEST sandwich rolls I've tasted since being GF for the last year and a half. They are springy, and do last for days without having to refrigerate or freeze. and they're so easy to make since the batter stays thin and you can just pour it and not deal with dough hooks and such. HIGHLY recommended!!
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