The Home Economics Bit
Burger buns are soft, round bread rolls that are specifically designed to hold burger patties and toppings. They are typically soft and fluffy, but sturdy enough to hold their contents, making burgers portable and easy to eat. Burger buns are typically made with flour, yeast, water, and sugar.
Gluten Free Burger Buns
Deliciously soft and fluffy burger buns that you won't believe are gluten free!
Ingredients
- 430 g *gluten free self raising flour blend sifted
- 45 g caster sugar
- 8 g instant yeast
- 1 tsp cream of tartar
- 1 tsp baking powder ensure it's gluten free
- 1 tsp *xanthan gum don't add if there is already xanthan gum in your flour blend
- 10 g salt
- 50 ml olive oil
- 2 medium eggs
- 120 ml full-fat milk lukewarm
- 280 ml water lukewarm
- 20 g psyllium husk
Instructions
- Line two flat baking trays with greaseproof paper and set aside.
- Add the flour blend, sugar, instant yeast, baking powder, *xanthan gum, cream of tartar and salt to the bowl of a stand mixer. Mix with a fork to combine.
- In a separate mixing bowl, combine the warm water and the psyllium husk. Stir with a fork to combine. A gel will form after about 30 seconds.
- Add the milk, oil and eggs to the bowl of psyllium gel. Mix to combine.
- Add the wet ingredients to the dry ingredients, then turn on the *stand mixer (using the dough hook attachment) to knead for about 5 minutes. Stop the mixer to scrape down the sides and base of the bowl if necessary, so that all of the flour is incorporated.
- Flour the worktop generously with gluten free flour, and scrape out the dough using a rubber spatula. Dust your hands in gluten free flour also because the dough will be very sticky. Gently knead the dough into a smooth ball (adding a little more GF flour to your hands if necessary) then shape it into a log, approx. 8 inches in length.
- Cut the dough 'log' into 8 even(ish) pieces.
- Lightly knead each piece into a smooth ball, adding a little more gluten free flour to the worksurface and to your hands if necessary.
- Place 4 of the buns on one of the flat baking trays lined with greaseproof paper, and 4 on the other. Ensure that the buns are well spaced apart as they will rise during proofing and baking.
- Brush some oil onto 2 lengths of cling film, and use these to loosely cover each tray of buns.
- Proof the buns for 1.5 hours. I set my oven to 37℃ to proof, to ensure a constant optimum temperature.
- Once proofed, remove the oiled cling film and discard.
- Preheat the oven (fan) to 190℃.
- Brush the tops of each of the burger buns with lightly beaten egg (egg wash) to glaze. Sprinkle with sesame seeds if you wish.
- Bake for 18-20 minutes, until dark brown in colour. I like to bake mine for 18 minutes, remove from the oven, quickly turn the buns upside down, then return them to the oven for a further 2-3 minutes. This helps to ensure that the bottom of the burger buns will be evenly browned.
- Once baked, remove the burger buns from the oven and cool on a wire rack.
- These burger buns can be stored in a sealed container (once cooled) for up to 4 days. They freeze well too.
Notes
*I use Freee gluten free self raising flour blend by Doves Farm. However, if you do not have a gluten free flour blend with raising agent added, you can simply add 2 tsp of baking powder to this recipe, rather than 1 as stated in the recipe. *I don’t recommend trying this recipe unless you have a stand mixer, because the dough is sticky and can be quite difficult to work with by hand. *Only add 1 tsp xanthan gum if it isn’t already added to your gluten free flour blend.