🍔✨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

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Gluten Free Sesame Hamburger Buns

Yield: 6 buns

1 1/2c (360 g) milk
(15g) psyllium husk powder
1 Tb (15g) apple cider vinegar
1 1/2 Tb (19g) sugar
1 Tb (10g) instant yeast
1 tsp (6g) fine salt
1 2/3 cups (250g) Gluten Free One to One flour blend (King Arthur Measure for Measure, Bob’s Red Mill 1 to 1, Better Batter, etc.)
1 egg plus one for egg wash if desired
3Tb sesame seeds

Mix together the milk, vinegar and psyllium just to combine, let sit 5-10 minutes to thicken. 

Mix the sugar, yeast, salt, and flour together in a stand mixer or bowl.  Add milk mixture and egg and mix with a mixer or a sturdy spoon then your hands 15-20 minutes until a smooth ball -forms. It will significantly thicken as you mix.  Then cover with a tea towel or plastic wrap and let rise for 1 hour until a little under doubled in size. 

Divide the dough into 6 pieces and roll each into a ball with your hands.  Place balls equally spaced on a parchment-lined sheet pan and flatten them slightly with your hands to form a bun shape.  Cover with a tea towel and let them rise for 30 minutes. They will rise about 150% of their size.  Brush the buns with beaten egg and sprinkle with sesame seeds. 

Heat the oven to 350F, and bake for 30 minutes until a thermometer inserted into the middle of a bun is 205F. Cool for 10 minutes, then slice and fill with burgers or whatever you’d like.  These freeze well for up to 6 months wrapped well.