Summer is here and the grills are getting busy. Instead of lettuce wrapping your burger or reaching for those store-bought GF hamburger buns, make your own! These soft buns hold together for the duration of burger handling. If you like them, make a double batch, since they can also be frozen after baking and quickly reheated another time.
Gluten Free Hamburger Buns
Always double check your ingredients for Gluten Free status before using!
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Adapted from the Cookbook Survive & Thrive Gluten Free
- 1/2 teaspoon Honey
- 1 Tablespoon Very Warm Water
- 3/4 teaspoon Instant Dry Yeast
- 1 Egg White
- 1 Tablespoon Olive Oil
- 1 teaspoon Apple Cider Vinegar
- 1/3 Cup Almond Flour
- 1/3 Cup Tapioca Flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Garlic Powder (Optional)
- In a small bowl or ramekin, combine honey and warm water, then sprinkle yeast on top, stir gently and set aside until it’s a bit fluffy looking.
- In a small mixing bowl, whisk together egg white, oil and vinegar.
- Combine the flours, salt and garlic powder, then add yeast and egg mixtures and mix well. The dough will be sticky.
- Place parchment (or this convenient liner) on a baking sheet and spoon the dough equally into 4 (or 8) mounds, gently spreading to about 3” in diameter.
- Let rise at least 30 minutes in a warm, non-drafty place.
- Preheat oven to 350 degrees F.
- Bake 15 minutes or until golden.
- Remove from oven and let cool before handling.
To make "slider" sized buns, use a silicone muffin pan, like this one and divide the dough into three cavities. Bake 15 minutes or slightly longer, until the tops are golden.
To Freeze: Wrap buns in plastic wrap then seal in a zipper bag. To use, remove from freezer and place on parchment-lined baking sheet. Heat in a 350 degree F oven for just a few minutes.