Description
Finally, the perfect gluten free hamburger buns! This recipe creates unbelievably soft and fluffy gluten free brioche buns that won’t fall apart. They’re the perfect base for all your favorite burgers and are surprisingly simple to make from scratch. Say goodbye to crumbly store-bought buns forever.
Ingredients
For the Gluten Free Brioche Dough:
20 g (4 tbsp) whole psyllium husk
280 g (1 cup + 2½ tbsp) lukewarm water
230 g (2 cups) tapioca starch
135 g (1 cup) millet flour
60 g (⅓ cup + 2 tbsp) sorghum flour
50 g (¼ cup) caster/superfine or granulated sugar
8 g (2½ tsp) instant yeast
8 g (2 tsp) baking powder
7 g (2¾ tsp) xanthan gum
12 g (2 tsp) salt
120 g (½ cup) whole milk, lukewarm
2 large eggs, at room temperature
50 g (3½ tbsp) sunflower oil
For the Topping:
1 large egg, whisked
1–2 tbsp sesame seeds
Instructions
Step 1. Make the Psyllium Gel: In a bowl, mix together the psyllium husk and lukewarm water. Let stand for 30-45 seconds until a gel forms.
Step 2. Combine Dry Ingredients: In a stand mixer bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.
Step 3. Mix Wet Ingredients: Add the milk, eggs, and oil to the psyllium gel and mix well to combine.
Step 4. Knead the Dough: Pour the wet mixture into the dry ingredients. Using a dough hook, knead until smooth, then continue for another 4-5 minutes. The dough will be very soft and sticky.
Step 5. Shape the Buns: Turn dough onto a well-floured surface. Divide into 8 equal portions (about 130g each). With floured hands, shape each portion into a smooth ball.
Step 6. Arrange and Proof: Place the shaped buns on a lined baking sheet, spaced far apart. Cover loosely and proof in a warm place for about 1 hour 15 minutes, or until doubled in size.
Step 7. Preheat Oven: During the last 30 minutes of proofing, preheat your oven to 375°F (190°C).
Step 8. Top and Bake: Gently brush the proofed buns with whisked egg wash and sprinkle with sesame seeds. Bake for 14-15 minutes until deep golden brown.
Step 9. Cool: Immediately transfer the baked gluten free hamburger buns to a wire rack to cool.
Notes
Stand Mixer Recommended: The dough is very soft and sticky, so a stand mixer with a dough hook makes the process much easier.
Handling Sticky Dough: Use a generously floured work surface and floured hands when shaping the buns to prevent sticking. Do not add more flour to the dough itself.
Proofing Tip: If your kitchen is cool, place a cup of boiling water in your turned-off oven to create a warm, humid environment perfect for proofing your Gf hamburger buns.
Storage: Store cooled buns in an airtight container at room temperature for up to 4 days.
- Prep Time: 20
- Cook Time: 15
- Category: Bread, Buns
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 375
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg