🍔✨Gluten Free Hamburger Buns Recipe + Essential Tools for Gluten-Free Baking!

Hello friends,

Before we get started with the first recipe of gluten free bread month - I made a little video about the tools that I use to make gluten free bread. I wanted to make sure you get off to a good gluten free bread baking start!!

I think we all know why we’re here today. There are some summer parties, potlucks, patio dinners in your own backyard or balcony, and more that you need to attend without ahem a burgertastrophe. You know what I mean, you’ve just put on your new cute white summer top, and bam - your gluten-free bun fails you and its condiments everywhere. Not that I buy white tops anyway mind you, I have a genetic clumsiness that not even the strongest burger vehicles can help. You, however still have a fighting chance.

But who would make their burger buns? Really? Isn’t that for other people with more energy and time? We would friends, you and I, and our gluten free tastebuds will thank us, but we won’t make it complicated, we’ll just make it soft, fluffy and delicious.

These buns rely on a few simple steps, first you combine the milk, vinegar, and psyllium to form a sort of gel. Don’t be discouraged if the psyllium seems like it doesn’t want to mix into the milk, it doesn’t. You get your fork out and show that psyllium who’s boss and whisk like mad. The vinegar helps keep the psyllium from turning dark, which it tends to do in an alkaline solution (like milk.)

Then the remaining ingredients including an off-the-shelf gluten-free flour blend are mixed in very thoroughly. I’ve used the sort of one-to-one flour blend here that contains a small amount of xanthan gum, says on the package it is a substitute for all-purpose wheat flour and probably contains a warning on the bag that it is unlikely to work with yeast recipes. Disregard that warning if your flour has it, the rebellious soul that I am I have designed this recipe to work with just those types of flours. Thank my teenage middle-life rebellious phase. Those flours are not the boss of me.

After their rise and trip to the oven, slice and fill these with burgers, BBQ sandwiches, veggie burgers, or whatever you like.

andrew gruel

at

American Gravy

recommends toasting your buns in the juices from cooking the burgers - these squishy rolls are perfect for that! Be sure to bake extra buns, as they freeze beautifully for around 3 months, and then you’ll always have a bun around for burger emergencies… I know I’ve had a few!

Happy Eating,

Rachel

Next Level Gluten Free recipes are tested over and over and scientifically work! I walk you through them in an approachable way, so that you succeed in the kitchen and are way less sad at dinner time. Upgrade to a paid membership and live a more delicious gluten free life.

Gluten Free Sesame Hamburger Buns

Yield: 6 buns