Print

Gluten Free Burger Buns

Gluten Free Burger Buns
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, fluffy, and perfectly golden, these brioche-style gluten-free burger buns are a game-changer for any burger night.

Ingredients

Scale
  • 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 US large/UK medium eggs, room temperature
  • 50 g (3½ tbsp) sunflower oil
  • 1 US large/UK medium egg, whisked, for brushing the buns
  • 1-2 tbsp sesame seeds, for sprinkling the buns

Instructions

  1. Prepare the psyllium gel: In a bowl, mix the psyllium husk and 280g lukewarm water. Set aside for 30-45 seconds until a gel forms.
  2. Combine dry ingredients: In a large bowl or stand mixer bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
  3. Combine wet ingredients: Add the 120g lukewarm milk, 2 eggs, and sunflower oil to the psyllium gel and mix well to combine.
  4. Add wet to dry: Make a well in the center of the dry ingredients. Pour the psyllium gel-egg mixture into the well.
  5. Knead the dough: Knead the dough until smooth and all ingredients are evenly incorporated. Continue kneading for 4-5 minutes with a stand mixer or 6-8 minutes by hand. Scrape the sides and bottom of the bowl occasionally to prevent dry patches.
  6. Prepare to shape: Turn the dough onto a generously floured surface and dust the top with flour. Give it a gentle knead with floured hands and shape it into a ball.
  7. Divide the dough: Divide the dough into 8 equal portions, each weighing about 130g.
  8. Shape the buns: On a floured surface, shape each portion into a smooth ball.
  9. Arrange for proofing: Place the shaped buns on a large lined baking sheet, ensuring they are spaced far apart.
  10. Proof the buns: Lightly cover the buns with plastic wrap to prevent drying. Proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.
  11. Preheat oven: Adjust the oven rack to the middle position. Preheat the oven to 375ºF (190ºC).
  12. Prepare for baking: Once proofed, gently brush the buns with the whisked egg and sprinkle with sesame seeds.
  13. Bake the buns: Bake at 375ºF (190ºC) for about 14-15 minutes, or until deep golden brown on top.
  14. Cool: Immediately transfer the baked buns onto a wire rack to cool completely.

Notes

For best results, use a stand mixer as the dough is quite soft and sticky.
If the dough is too sticky to handle, chill it in the fridge for about 1 hour before shaping.
Ensure your proofing spot is warm; a turned-off oven with a cup of boiling water works perfectly.
Do not add extra flour to the dough itself, only to your hands and work surface for shaping.

Find it online: https://timelesscrumb.com/gluten-free-burger-buns/