Gluten-Free Burger Buns (New Recipe)
Servings: 6 Rolls
Calories: 297kcal
Ingredients
- 215 g 1:1 gluten-free flour*
- 115 g tapioca starch*
- 9 g konjac powder or 15 g whole psyllium husk
- 20 g sugar or honey
- 7 g instant yeast / rapid rise 2¼ teaspoons/ 1 packet
- 1 teaspoon salt
- 360 g warm milk 80–100°F / 27–38°C *
- 60 g unsalted butter softened (can sub vegan butter)
- 15 g apple cider vinegar
*See class notes for flour blend guidance including modifications for Caputo.
Instructions
- Add all dry ingredients to the bowl of a stand mixer and whisk to combine. Add the milk, apple cider vinegar and butter. Mix using the paddle attachment: start on low to combine, then increase to medium / medium-high and mix for 4–5 minutes until smooth and well developed. The dough will be fairly sticky and soft -this is correct.
- Cover the bowl and let the dough rest for 15–20 minutes at room temperature. This allows the starches and binders to fully hydrate and improves structure.
- Divide the dough into equal portions 100 - 130g each. On a lightly floured surface, shape according to whichever shape and pan you are using. Place the shaped rolls into lightly greased pans to rise.
- Cover loosely and let proof until increased by about 50–70% in size. They should look visibly lighter and puffy, but not fragile or over proofed. Lightly brush with egg wash or egg free alternative and add any toppings/ seeds.
- Preheat oven to 400°F (204°C).
- Bake at 400°F for 25-30 minutes or until light golden brown and the internal temperature reaches 208°F. (This number will be lower if you are at elevation)
- Remove from the pan to wire racks to cool. Brush with melted butter while still warm for an even softer and super delicious crust.
- Let cool on a rack before slicing.
Notes
Notes
•Dough is intentionally soft and a little sticky - do not try to stiffen it.
•Tapioca starch is the preferred starch but if you have an allergy you can sub cornstarch or potato starch
.•If using a 1:1 flour that has starch as the first ingredient, omit the extra tapioca starch and replace it with additional flour (My grain free 1:1, GF Jules, Caputo)
•If using Caputo flour reduce the milk to 250g and omit the konjac/psyllium
.•If using my grain free blend use whole psyllium husk as your binder – Konjac will make them gummy
•If subbing nondairy milk use one that has at least 4g fat per cup or use half plant milk and half nondairy coffee creamer.
•For an even richer, softer roll replace half of the milk with ½ & ½ or non-dairy creamer
•Dough is intentionally soft and a little sticky - do not try to stiffen it.
•Tapioca starch is the preferred starch but if you have an allergy you can sub cornstarch or potato starch
.•If using a 1:1 flour that has starch as the first ingredient, omit the extra tapioca starch and replace it with additional flour (My grain free 1:1, GF Jules, Caputo)
•If using Caputo flour reduce the milk to 250g and omit the konjac/psyllium
.•If using my grain free blend use whole psyllium husk as your binder – Konjac will make them gummy
•If subbing nondairy milk use one that has at least 4g fat per cup or use half plant milk and half nondairy coffee creamer.
•For an even richer, softer roll replace half of the milk with ½ & ½ or non-dairy creamer
Nutrition
Serving: 1roll | Calories: 297kcal | Carbohydrates: 47g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 412mg | Potassium: 111mg | Fiber: 5g | Sugar: 7g | Vitamin A: 347IU | Vitamin C: 0.02mg | Calcium: 103mg | Iron: 1mg