Yes! Delicious, soft, gluten-free hamburger buns are possible…
If you’re anything like me, one of the things you missed most when first having to cut out gluten was good bread and rolls. These gluten-free burger buns are soft, delicious and have the perfect texture to stand up to a big juicy hamburger, veggie burger or chicken sandwich.
Quick and easy with 1:1 gluten-free flour blends
I have tested these and had great results using Better Batter Original, Cup 4 Cup and my Copycat 1:1 flour mix #2. This recipe should also work well with King Arthur Measure for Measure, Bob’s Red Mill 1:1, Great Value, GF Jules and President’s choice. If you use Dove’s Farm, (which does not contain xanthan) add one teaspoon of xanthan gum to the dry ingredients.
Psyllium husk vs. konjac (glucomannan)
It is common knowledge among gluten-free bread bakers that psyllium husk is the essential, magic ingredient for great gluten-free bread. Up until about a month ago, I was in total agreement. I still think that psyllium is a great ingredient and does a good job. However, I have been experimenting with using konjac root powder (glucomannan) in place of psyllium, and I have been blown away by the results. With konjac, you only need about one-third the amount, and the results are amazing. An added benefit seems to be extended shelf life for breads and rolls — they stay soft for days longer.
You can find konjac powder sold as a food ingredient and also sold as a supplement.
Ingredients
- 400 grams 1:1 gluten-free flour blend
- 20 grams sugar
- 9 grams instant/rapid rise yeast
- 15 grams psyllium husk (or 8g Konjac)
- 11 grams salt
- 400 grams milk, lukewarm ( not more than 110 degrees)
- 90 grams egg whites (3 egg whites)
- 30 grams neutral oil
- 12 grams cider vinegar
- Sesame seeds for topping (optional)
Instructions
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Into the bowl of the stand mixer, whisk your 1:1 gluten-free flour blend.
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Add sugar, yeast, psyllium and salt, and mix well to combine.
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Add milk, egg whites, oil and cider vinegar.
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Mix with the paddle attachment. Begin on low speed to combine, then increase to medium high speed for five minutes, until the dough is cohesive and fluffy.
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*If using psyllium husk, let your dough rest and hydrate covered for 20 minutes, If using konjac, you can go straight to the next step.
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Portion the dough into six equal pieces, approximately 4-ounces (112 grams) each. The dough should be tacky and slightly sticky but able to roll into balls with wet or lightly oiled hands.
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Lightly wet your hands with water, and use them to roll the portions into balls, smoothing out the top.
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Place the rolls on a parchment-lined baking sheet, and press down to flatten them into discs that are approximately 3 -3½ inches diameter.
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Lightly spray the tops with oil (sprinkle with seeds if using), and cover loosely with plastic wrap or a slightly damp kitchen towel.
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Proof about 30-40 minutes (depending on the temperature of your kitchen), until increased by 50%.
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Optional - After 20 minutes (halfway through your proofing time), score the top of each bun with two diagonal slashes that are ¼-inch deep.
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Preheat the oven to 400 degrees while your buns are proofing.
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Optional - Egg wash and sprinkle with sesame seeds or everything bagel seasoning
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Place your buns in the oven, and immediately drop the temperature to 350 degrees.
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Bake for 20 to 25 minutes, until the internal temperature registers 210 degrees.
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Remove from the pan to a cooling rack, and cool for at least 20 minutes before slicing. If you are not using them right away, wait a few hours to slice them.
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The extended cooling time allows the starches and moisture to properly set and distribute and helps prevent gummy, inconsistent results.
Recipe Notes
*If using psyllium husk, let your dough rest and hydrate covered for 20 minutes, If using konjac, you can go straight to the next step.