Gluten-Free Hamburger Buns
Preparation Time: 15 minutes
Rising Time: 1 hour
Cooking Time: 20-25 minutes
Total Time: 1 hour 40 minutes
Servings: 6 buns
Ingredients
- 2 1/4 cups (270g) gluten-free all-purpose flour
- 1/2 cup (60g) gluten-free oat flour
- 1/4 cup (30g) tapioca starch
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 1 cup (240ml) warm water (110°F/45°C)
- 1/4 cup (60ml) olive oil or vegetable oil
- 2 large eggs
- 1 tsp apple cider vinegar
- 1 tbsp sesame seeds (optional, for topping)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the gluten-free all-purpose flour, gluten-free oat flour, tapioca starch, sugar, instant yeast, and salt. Mix well.
- Activate Yeast:
- In a separate bowl, mix the warm water, olive oil, eggs, and apple cider vinegar. Beat until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients. Mix until a sticky dough forms. If using a stand mixer, use the paddle attachment on medium speed for about 5 minutes. If mixing by hand, stir vigorously for about 5-7 minutes.
- First Rise:
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Buns:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly flour your hands with gluten-free flour and divide the dough into 6 equal portions. Shape each portion into a ball and place it on the prepared baking sheet. Gently press down to flatten each ball slightly into a bun shape.
- Optional Topping:
- If desired, lightly brush the tops of the buns with water and sprinkle with sesame seeds.
- Second Rise:
- Let the shaped buns rise for about 15-20 minutes, or until slightly puffy.
- Bake the Buns:
- Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and sound hollow when tapped.
- Cool and Serve:
- Remove the buns from the oven and let them cool on a wire rack before slicing and serving.
Enjoy your homemade gluten-free hamburger buns!
4o
