Gluten Free Big Hamburger Buns
This recipe makes 3 5-inch buns that are durable enough for a hamburger. If you need more buns, double the recipe. The recipe is based on Walrus Bread
- 1/2 cup sweet white sorghum flour, or bean flour
- 3/4 cups rice flour, brown or white
- 1/4 cup potato starch
- 1 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 Tb sugar
- 1 1/2 tsp active dry yeast
- 1 egg
- 1 Tb vegetable oil
- 3/4 cup Hot Tap water
- 1/2 tsp apple cider vinegar, or vinegar
- 3 tsp butter
- 3 5-inch foil bake pans, see image
Using 1 teaspoon of butter per pan, generously butter the inside of each pan and set aside.
In a mixing bowl: Combine all of the dry ingredients, stir well. Add all of the wet ingredients. Place in your mixer and mix for a few minutes with the beater attachment [not a dough hook] or stir by hand for a few minutes.
Spoon the dough into the 3 pans. If you have a scale, you can weigh each one to get consistently sized buns. Each pan will get around 5.8 ounces of dough.
Set the pans in a warm place to rise. Check on them in around 20 minutes. When the dough height has doubled, preheat the oven to 350 degrees. Bake the bread for around 30 minutes or until golden brown. When the buns are cool enough to handle, slice each bun with a serrated bread knife.