Gluten-Free Burger Buns
There is a short shaping video linked below the recipe.
Servings: 8
Calories: 228kcal
Ingredients
- 400 grams 1:1 gluten-free flour blend * see note if using Caputo GF flour
- 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 I like avocado or olive oil
- 12 grams cider vinegar
- Sesame seeds for topping (optional)
Instructions
- Into the bowl of the stand mixer, whisk your 1:1 gluten-free flour blend.
- Add sugar, yeast, psyllium and salt, and mix well to combine.
- Add milk, egg whites, oil and cider vinegar.
- 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.
- *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.
- Portion the dough into eight 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. **see video below
- Lightly wet your hands with water, and use them to roll the portions into balls, smoothing out the top. Check the YouTube video below this recipe for reference.
- Place the rolls into your bun pan or on a parchment-lined baking sheet, and press down to flatten them into discs that are approximately 3 -3½ inches diameter. If you have a burger bun pan you will get even better results.
- Lightly spray the tops with oil (sprinkle with seeds if using), and cover loosely with plastic wrap or a slightly damp kitchen towel.
- Proof about 30-40 minutes (depending on the temperature of your kitchen), until increased by 50%.
- Optional - After 20 minutes (halfway through your proofing time), score the top of each bun with two diagonal slashes that are ¼-inch deep.
- Preheat the oven to 400 degrees while your buns are proofing.
- Optional - Egg wash and sprinkle with sesame seeds or everything bagel seasoning
- Place your buns in the oven, and immediately drop the temperature to 350 degrees.
- Bake for 20 to 25 minutes, until the internal temperature registers 210 degrees.
- 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.
- The extended cooling time allows the starches and moisture to properly set and distribute and helps prevent gummy, inconsistent results.
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.
**If using Caputo GF flour drop your milk amount by 30% (use a total of 280g milk) and leave out the psyllium/konjac.
Nutrition
Serving: 1roll | Calories: 228kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 575mg | Potassium: 90mg | Fiber: 6g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg