Gluten-Free Hamburger Buns
Enjoy the best, juicy burgers again with this easy gluten-free hamburger buns recipe! Soft, squishy burger buns taste even better than you remember with a hint of sweet, buttery flavor. Dairy-free option included.
Servings 12 buns
Calories 205kcal
Equipment
- Stand Mixer
- Cup 4 Cup Gluten Free Flour
- Food Scale
Ingredients
- 1 ½ cup warm water (110°F)
- 1 packet (2 ½ tsp) instant dry yeast
- 2 large eggs, room temperature
- ¼ cup melted butter, cooled slightly
- 3 ¼ cup gluten free all purpose flour, I recommend Cup4Cup brand
- ⅓ cup + 1 tsp granulated sugar, divided
- ½ cup potato starch
- 2 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- egg wash: 1 egg mixed with 1 tbsp water
- (optional) sesame seeds, for topping
Instructions
- Before you begin mixing the dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
- Stir the yeast and 1 teaspoon sugar into the warm water. Let sit for 5 minutes. Add the eggs and butter to the yeast mixture.
- While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients - flour, remaining sugar, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
- Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff but still sticky. You may want to stop the mixer and scrape down the bowl once or twice.
- For an average sized burger bun, portion the dough into about 3 ounce portions. To do this easily, spray a ⅓ measuring cup with cooking spray and scoop out a little less. Place greased plastic wrap on top of a food scale. to measure precisely or use the scant ⅓ cup.
- Use additional cooking spray on your hands to roll the dough into a tight ball. The smoother the ball is the better, so the dough doesn't crack during baking, which doesn't affect taste, just appearance. Place on the prepared baking sheet, about 2 inches apart. Repeat with remaining dough.
- Flatten the dough balls to about 1 inch high. Cover loosely with a piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 375°F.
- Brush the top and sides with and egg wash and sprinkle on sesame seeds. Bake for 15-17 minutes, or until the bottoms are golden brown. Cool completely before storing in an airtight container or freezing.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Nutrition
Calories: 205kcal | Carbohydrates: 37g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 241mg | Potassium: 151mg | Fiber: 5g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
