Gluten free hamburger buns are something that, to our family, is a necessity in life. We love to grill all summer long. We love our backyard with a picnic table and large trees. It is the perfect place to relax after a long hot summer day.
Most gluten free hamburger buns feel too heavy for me. I may be weird, but I haven’t liked any of the buns I have tried, except maybe the buns at Chick Fil A. Because of this, I wanted to create a light bun that wasn’t too thick. I want to be filled up by the grass fed meat patty, not the bread.
And so, I have been working on a bun that suits my needs and taste buds. I hope that this simple recipe will help you enjoy your summer BBQ days. I love to make these and take them to family BBQ’s too. We have many family members who have celiac disease. And it makes it so nice when we all pitch in so that we don’t feel like we are missing out on any of the yummy food.
Gluten Free Hamburger Buns
Equipment
- 1 electric mixer
- 1 sheet pan
- parchment paper
- sharp knife or metal food scraper
- measuring cups, spoons, spatula, etc
Ingredients
- 11 1/2 oz all purpose gluten free flour blend I use my blend on this blog
- 1 1/2 oz sorghum flour
- 1 1/2 tsp xanthan gum
- 2 tsp saf instant yeast
- 1/4 C granulated sugar
- 1 tsp sea salt
- 1 1/8 C warm water
- 2 TBSP unsalted butter, melted
- 2 eggs
- 1 tsp apple cider vinegar
Topping
- 2-3 TBSP unsalted butter melted
- sprinkle sea salt
all purpose gf flour for dividing/shaping dough
Instructions
- Preheat proofing oven to 200 degreed F. Then turn off oven. Gather your baking sheet and place parchment paper on it.
- In Bosch mixer with cookie paddles, add the 11 1/2 oz of Emma's flour blend, 1 1/2 oz of sorghum flour, xanthan gum, sugar, saf yeast, and sea salt. Pulse a few times to blend well.
- In a microwave safe glass measuring cup, measure 1 1/8 C water. Add the two TBSP butter, and microwave for about 40 seconds on High. Stir the water a little bit to help the butter mostly melt. It's okay if it isn't completely melted.
- Add apple cider vinegar to the measuring glass. Pour into Mixer. Add the eggs to the mixer.
- Mix on speed one until fully combined. You may need to pause and scrap down the sides at least once. Then keep on speed one for 2 minutes.
- Remove the paddles and scrape out the dough onto a lightly floured parchment paper. Add more all purpose gf flour blend on top. Gently roll dough around so it is not as sticky on the outside of the lump of dough. Using a metal food scraper, divide the dough into 8 equal portions.
- Gently round the portion in your hand, then finish shaping the bun on the sheet pan with parchment paper by pressing gently as you thin and round out the dough. Repeat for each of the eight portions.
- In a small bowl, melt 2-3 TBSP of butter. Using a pastry brush, brush a small amount of melted butter over the tops of the hamburger buns.
- Cover with plastic wrap and place in proofing oven for 5-7 minutes. When this is proofing, if you have a second oven, heat to 375 F. If you don't have a second oven, when the proofing is done, remove and leave the plastic wrap on while oven comes to temperature.
- Before placing in oven at 375 degrees, removed the plastic wrap, and lightly sprinkle the buns with sea salt. Bake for 22-24 minutes or until golden brown.
- Remove to a cooling rack. When cooled, slice in the middle and enjoy with your hamburger.
If you don’t have a Bosch mixer, you can make this with a hand mixer too. I often will half this recipe when I only need a few buns. I hope you will enjoy making these gluten free hamburger buns. Any times I take these to a party, they receive rave reviews.
Here’s a short video showing how I shape, proof, and bake these buns. I only made four buns for this video, so a half recipe.
Happy BBQ-ing!
Emma
PS These grass fed Costco hamburger patties are my favorite right now. Do you need an easy dessert recipe for that BBQ? Try these carmelitas!
