If your experience with eating a delicious and juicy grilled hamburger on a gluten-free bun has been a less than satisfying experience because of a heavy, dry, flavorless bun, say hello to this recipe adapted from one by Donna Washburn and Heather Butt, which appears in their cookbook 125 Best Gluten-Free Recipes.
This gluten-free, hand-shaped bun recipe makes soft, yeasty authentic-looking hamburger buns. If hot dogs are your grilled meat of choice, this recipe also can be used and the dough just shaped differently.
This hamburger bun recipe calls for white rice flour, some of which can have a high level of arsenic. According to research done by the Agency for Toxic Substances and Disease Registry, a division of the Centers for Disease Control, and other agencies, rice grown in the southern U.S. is found to have higher concentrations of arsenic than rice grown in California. For that reason, rice flour from California is recommended.
- 1 1/2 cups white rice flour (preferably rice flour from California)
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1/4 cup amaranth flour
- 1/4 cup dry buttermilk powder
- 3 tablespoons organic cane sugar
- 1 1/2 teaspoons guar gum
- 1 teaspoon xanthan gum
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 2 large eggs (at room temperature)
- 2 large egg whites (at room temperature)
- 1 1/8 cups club soda (or water at room temperature)
- 1 teaspoon apple cider vinegar
- 1/4 cup + 1 tablespoon light olive oil
- 1 tablespoon cream (or milk)
In a large mixing bowl or stand mixer bowl, whisk together rice flour, potato starch, tapioca starch, amaranth flour, buttermilk powder, cane sugar, guar gum, xanthan gum, dry yeast, and salt until thoroughly blended.
In a separate medium bowl, lightly fork blend the eggs and egg whites. Add club soda or water, vinegar, and 1/4 cup olive oil and whisk together until thoroughly mixed.
With a stand mixer or hand mixer running on medium-low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
Dip a large rubber spatula in water and scrape the bun batter onto a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.
Use a sharp knife to divide the dough into 8 equal pieces.
Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or greased with oil, or on a silicone baking sheet.
Repeat this shaping process with each piece of dough.
Brush buns lightly with some or all of the remaining 1 tablespoon olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
While the buns are rising, heat the oven to 350 F.
When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15 to 20 minutes, or until internal temperature registers about 205 F on an instant-read thermometer.
Make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
- To make hotdog or brat buns, roll each piece of dough into an oblong cylinder shape, about 5 inches long and 2 to 3 inches thick. Lightly press the top of each bun to flatten gently. Smooth sides with your hand or a spatula. Proceed as for hamburger buns.