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Sunday, 12 May 2013

Hamburger Buns!!!

I have found (and those I've chatted with have the same complaint) that all commercially available gluten-free hamburger buns are terrible.  My friend, Julie, told me I must do something about it and create a good gluten-free hamburger bun recipe. So, there was nothing to do but to create my own!  These have been a hit!  They taste just like homemade hamburger buns I used to make!  If you're wanting those tasteless, light and fluffy buns, these are not for you. but if you want lovely, homemade hamburger buns with lots of delicious flavor and a wonderful texture, the type you might find at a fancy restaurant, then these are for you!  They've gotten rave reviews from everyone who's been lucky enough to taste-test. They're SO easy, too! No mixer required! Enjoy!

*** You can also try my new Light and Fluffy Hamburger Bun Recipe - it makes lighter, fluffier hamburger buns, perfect for sliders!  ***
Hamburger Buns
Makes 5 normal-sized buns, but you can easily double to make 10.
Preheat oven to 400F.  Line a cookie sheet with parchment paper OR silicon mat.

Heat in microwave, about 45 seconds:
¼ cup milk (lactose-free works great)
Add in:
2 Tbsp butter

Combine in a separate bowl, and let rest a few minutes to foam:
¼ cup warm/hot water
2 Tbsp honey
1 ¼ tsp yeast

Mix together in a large bowl:
¾ tsp xanthan gum
¾ tsp salt

Mix together the following:
milk & butter mixture
yeast mixture
1 egg

Mix together the wet ingredients into dry ingredients.  You can mix by hand with a spoon. Use the back of the spoon to help smooth out the dough.

Form 5 even piles of dough on the prepared cookie sheet.  Use wet hands to smooth and shape the dough into hamburger bun shapes.  I prefer them a bit wider and flatter. 

Sprinkle top of dough with sesame seeds (optional)
Brush dough with melted butter (optional, but highly recommended)




I sort of threw these together and hastily flattened. You can easily smooth out the sides, too, so you have more neatly shaped buns. However, I rather like the made-by-hand look. ;)

Set cookie sheet in warm location to rise, 25-30 minutes.  The dough will have puffed up a bit, but won’t have doubled in size. 
Bake at 400F ~15 minutes, until nicely browned.  (Note: These will puff a bit while cooking, but not a huge amount)
Place buns on cooling rack to cool.



Slice, top with your hamburger (or use as a sandwich roll) and enjoy!
Yes, you can easily double the recipe!  They'll all fit nicely on a cookie sheet. 

33 comments:

  1. Do these freeze well?

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    1. I've found they do! Although I tend to use them within a week or two after freezing, so beyond that I'm not sure how they last. I usually re-heat in the toaster oven.

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  2. I just made these with my own flour blend but all else the same and they are wonderful. This is my new go to bun recipe. :)

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  3. I noticed your flour already has xanthan gum in it...so the xanthan gum in this recipe is to addition of what is already in the flour?

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    1. Yes, that is correct. The flour mix has a small amount of xanthan gum, but for breads a bit more is required to get enough elasticity in the dough.

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    2. Had to adjust the xanthan gum since I use Bobs red mill and let rise an extra half hour and they turned out awesome!!! Even my family raved over them and would not eat their own regular store bought buns. All that is left is 1 and they told me I could make more. lol I am going to share this blog with my facebook page for people that have Celiac and gluten Intolerances. As a Celiac, I thank you very much!!!

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    3. Oh and the soft sponge like texture is insane!!! Would not know they were GF!!!

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    4. Im so glad you all enjoyed them!

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  4. If there anyway to substitute something for the egg? I have family members that can't have eggs?

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    1. Yes. If you soak 1Tbsp chia seeds in 3Tbsp water, let it sit for five minutes and it'll thicken up and act like egg in recipes.
      I've heard flaxseed can be used, too, but I haven't tried it to replace egg.

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  5. this is such an awesome recipe. I made it tonight for dinner for the bread for veggie burgers, it went so well! I've been gluten and sugar free for a few weeks now and its awesome to find a recipe that has neither! (I don't count honey as sugar.) Thank you!

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    1. Great! I'm so glad you enjoy it. I love trying to use refined-sugar alternatives - particularly things like honey in my breads. I'm always working on low sugar/no sugar alternatives to our favorite recipes, so stay tuned!

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  6. I have tried making these 3 different times first 2 times substituting a one of the flours in your mix but then got all the exact flours/starches and I am having the same problem everytime. They don't puff at all and are very gummy. Can you tell me what I might be doing wrong. Yours look so good.

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    1. There are a couple things that come to mind - 1. too much xanthan gum - make sure you're using the appropriate amount or they could be too gummy. 2. you have a problem with your yeast. Make sure your yeast is fresh, and I find using rapid-rise/quick yeast really helps eliminate any problems that may arise from using regular yeast (which is easier to kill if you accidently use too-warm liquid in the first step). 3. you're not letting them rise in a warm enough location - I tend to turn my oven on when I start to make these so the top of it is warmed up by the time I want to let something rise. They need warmer than room temperature to rise properly. One of my friends kept having trouble making my cinnamon bun recipe, and we figured out that she wasn't letting them rise in a warm enough location. Once she fixed that, they puffed right up.
      These buns are more dense than normal fluffy hamburger buns but they shouldn't be gummy, and they should rise normally.
      Hope this helps trouble-shoot. Good luck!

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  7. Suzy Bender (Wheat free for 6 years),
    Tried the hamburger bun recipe and it was wonderful. Best bun that I have had yet. Recipe was easy to follow and didn't take any exotic ingredients. I used corn flour instead of sorghum because that's what I had on hand. Glad to hear they freeze like regular buns. Thank you for taking the time and effort to create this recipe.It's very much appreciated. P.S. For the person who had gummy buns, did you use potato flour instead of potato starch? It is very easy to confuse these two. Been there, done that.

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    1. So glad you've enjoyed them as much as we do!

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    2. Hi cuz, I tried these with corn flour and they were great.from bob in roscoe il. see you at the fish fry.

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  8. This was a hit! I adjusted the recipe so that it was egg-free (used a "flax egg"), and dairy free (used vegan margarine and almond-coconut milk) also due to food sensitivities in my family. All-purpose gluten free flour from the store worked just fine too. Will be giving this recipe to my mom (who is gluten-intolerant) as she's been searching for a tasty wheat-free bun recipe for years. My son is so excited about having these on his school lunch next week!

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  9. Do you have nutritional information on the hamburger buns?

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    1. I can figure it out and get back to you about that.

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    2. My estimation per roll is the following:
      230 calories, 6.5 g fat, 3 g protein, 1.7 g dietary fiber, 3.4 g sugar (from honey). There'll be a bit more fat (2 g?) from brushing the tops with butter, and some additional fat, fiber and protein from sesame seeds. I didn't include those in the calculation since it depends on the application of the cook. Happy cooking!

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  10. Is there a substitution for the butter; we're on the top 8 common allergen elimination diet plus corn free?

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    1. There are butter substitutes which will work okay, but I find the taste is affected. I have another hamburger bun recipe we like which doesn't require butter at all and is similar: http://www.successfullyglutenfree.blogspot.ca/2014/03/light-and-fluffy-hamburger-buns-gluten.html Good luck!

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    2. Very excited to try the light & fluffy bun recipe, sounds exactly what we're looking for! What butter substitute do you use that is corn free? I haven't had any luck finding a corn free butter substitute. Thank you.

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    3. I've had the best luck with high quality coconut oil, but I've typically found it best to use some sort of combination of coconut oil and other oil (like canola or avocado oil or light olive oil) to get the best results.

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  11. It appears that the yeast is not allowed to foam first before adding it in; true? I'm looking forward to trying this, as your other similar recipe has been such a hit for slider buns. Also hoping this holds up better for hot dog and lobster roll use, using molds made with aluminum foil.

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    1. Let the yeast rest a few minutes to foam a bit. I can add in to let it rest a few minutes, but it usually ends up foaming while I'm mixing up the flours and getting other things prepped. I have had best luck for hot dogs and lobster rolls with the other recipe I posted, but I haven't tried using this dough with molds, so give it a try! The hotdog roll recipe is here: http://successfullyglutenfree.blogspot.ca/2013/07/lobster-rolls.html

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  12. Would a cup for cup flour work in this recipe? I have King arthurs baking blend. I have tapioca and arrowroot too, but I don't have any of the other flours to make your blend, and I can't afford to get them either. I'm new to all this, so I'm not sure how different flour blends work and for what...

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    1. Cup 4 Cup should work just fine. The different flours each have various amounts of weight and flavor, and I do find, particularly in breads, it makes a big difference in the final texture and taste. The only mix I've found that works similarly to the one I put together is the Namaste Flour Blend. Good luck!

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  13. Great recipe!!Thank you for sharing!

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  14. These are delicious! Thank you!

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