The Gluten Free Burger Bun, does it exist?

12 minutes @ 400*Yes, it does exist, but does it taste good? Most of them taste like grainy flavorless cardboard which even butter, cheese, bacon, salt and burger grease can't hide, but this one is tops and yummy even to those of us who formerly added gluten to bread recipes for flavor and elasticity. Living a wheat free or gluten free existence can be bleak and miserable at times especially when it comes to sandwiches.  (Insert dreamy, soft light sandwich sequence here with longing, lonely Kenny G music.) Usually I just skip the bread altogether because the excuse for a bun immediately diminishes what was just about to be a savory feast. So after scouring Pinterest and actual paper cookbooks for gluten free, wheat free, and paleo options I found this really fantastic recipe which I adapted from Ali Anderson-Will's blog Skinny GF Chef which is a great GF resource. She substitutes 1 T psyllium husks for the xanthan gum.

get this out of your pantry and fridge:

  • 2 C brown rice flour
  • 1 C tapioca flour
  • 1 T instant yeast
  • 1 T xanthan gum
  • 1/2 t  dried rosemary
  • 2 T  minced fresh onion
  • 2 t  salt
  • 2 t  sugar
  • 1 C warm water (105*-110*)
  • 4 eggs, room temperature (important)
  • 1/4 C olive oil (use coconut oil and omit onion and rosemary if you want to make this taste more like a believable GF brioche)
  • 1 t   apple cider vinegar
  • coarse salt or sesame seeds for the top (optional)

Directions:

  1. Mix the wet ingredients together in the large bowl of your stand mixer.
  2. Combine the flours, yeast, xanthan gum, onion, rosemary, salt, and sugar in a separate bowl.
  3. Add the dry ingredients to the wet ingredients in the stand mixer and mix for 2 minutes. The dough should be very soft and sticky but not runny, it will look like banana bread. Add water in teaspoons, if clumpy and thick.note the consistency
  4. Using a 2 oz ice cream scoop, drop 6 per baking sheet, with adequate room for rising.
  5. Let the dough rise, uncovered, in a warm place for 30 minutes.
  6. Brush gently with egg wash, add sesame seeds.
  7. Bake at 400 degrees for about 12-15 minutes until nicely browned all over (think perfectly toasted marshmallow). Cool on a rack. Store in fridge or freezer.
  8. This will make 8 buns that can be sliced and toasted or grilled to receive a burger.
  9. enjoy 🙂
round out those buns with a greased handAre my buns big enough? They increase by about 20% in volume in the oven.  

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