Gluten Free Hamburger Buns

Since I still have Pickled Red Onions in my fridge, I’m looking for good vehicles for them. Tonight I decided to tackle gluten free hamburger buns. I found a decent recipe here but had to make a number of substitutions (as usual). The dough was soft but easy to work with once I added rice flour from the piece of parchment paper I poured the dough out on.

1 cup brown rice flour
1/2 cup white rice flour
2/3 cup sweet sorghum flour
1/3 cup tapioca starch
1/4 cup corn starch
1/4 cup Masa Harina
1 Tbs honey
1 Tbs stevia
1 1/2 tsp guar gum
1 tsp xanthan gum
1 Tbs instant dry yeast granules
1 1/2 tsp salt
1 cup water, room temperature
2 Tbs almond milk
1 tsp apple cider vinegar
1/4 cup light olive oil
2 eggs, room temperature
2 egg whites, room temperature (set egg yolks aside for later use)

Combine yeast and honey in small bowl, add water while slowly stirring. Set aside. Place rest of the dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend. In a separate bowl, lightly beat eggs and egg whites with a fork, add almond milk, vinegar, olive oil and stir to mix. Using a stand mixer or hand mixer, on medium low speed, slowly pour the wet ingredients into the bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes. Using a large rubber spatula, scrape the dough onto a smooth, clean work surface, liberally sprinkled with rice flour. I used a piece of parchment paper for easy clean-up. Roll the dough in the flour until it forms a large ball. Use a sharp knife to divide the dough into 6 equal pieces. Take one piece of dough and roll in a small amount of rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper. Repeat this shaping process with each piece of dough. Brush buns lightly with olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. While the buns are rising, pre-heat oven to 350* F. When buns have almost doubled in size, brush lightly with an egg yolk wash. Bake for 15-20 minutes until golden brown.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Sugar Free. Bookmark the permalink.

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