These are the softest and fluffiest gluten free burger buns you’ll ever make – and they stay soft for days! They have a wonderfully light, plush crumb and a deliciously rich flavour, and they’re super easy to make. They make the most amazing burgers and sandwiches, and absolutely everyone will love them, even non-gluten-free folks.
Prep Time45minutes minutes
Cook Time15minutes minutes
Proof Time1hour hour 15minutes minutes
Total Time2hours hours 15minutes minutes
Servings8 buns
Ingredients
Gluten free brioche dough:
20 g (4 tbsp) whole psyllium husk (If using psyllium husk powder, use only 17g.)
280 g (1 cup + 2½ tbsp) lukewarm water
230 g (2 cups) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)
60 g (⅓ cup + 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
50 g (¼ cup) caster/superfine or granulated sugar
8 g (2½ tsp) instant yeast (If using active dry yeast, use 10g.)
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, or other neutral-tasting oil of choice
You'll also need:
1 US large/UK medium egg, whisked, for brushing the buns
1-2 tbsp sesame seeds, for sprinkling the buns
Instructions
Making the dough:
I recommend making the dough using a stand mixer fitted with the dough hook attachment, as it'll be very soft and sticky.
Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.
Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.
Add the milk, eggs and oil to the psyllium gel, and mix well to combine.
Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.
Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.
Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free burger buns.
The final dough will be VERY soft and sticky – that’s okay, you’ll be working on a generously floured surface (and with floured hands) so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final buns too dense and dry.
Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.
Shaping the burger buns:
When it comes to shaping these gluten free burger buns, it’s important that you work on a quite generously floured surface and with floured hands.
Turn out the dough onto a generously floured surface, and dust the top of the dough with flour as well. Give it a gentle knead (with floured hands) and shape it into a ball.
Divide it into 8 equal portions, each should weigh about 130g.
Again working on a floured surface, shape each portion into a ball, making sure that its surface is fairly smooth.
Arrange the shaped burger buns on a large lined baking sheet, making sure that they're spaced as far apart as possible, as they will increase in size during both proofing and baking. (If they're too close together, they can "fuse" together during baking, which won't affect their texture but it will distort their shape so they won't be perfectly round.)
Tip: If you can't fit all the burger buns on a single baking sheet, you can arrange them on two baking sheets, 4 buns per sheet. You'll need to bake them one baking sheet at a time, one after the other.
Proofing:
Lightly cover the burger buns with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.
Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.
Baking the burger buns:
Adjust the oven rack to the middle position and preheat the oven to 375ºF (190ºC).
Optional: For improved oven spring and an even more open, airy crumb, you can place a baking steel or baking stone on the middle oven rack before you start preheating the oven (you'll place the baking sheet with the buns directly onto the hot baking steel/stone when you bake them).
Once the burger buns have doubled in size, brush them gently with the egg wash and sprinkle with sesame seeds.
Bake at 375ºF (190ºC) for about 14-15 minutes or until the burger buns are deep golden brown on top. (If your burger buns are on two baking sheets, bake them one batch at a time.)
Immediately out of the oven, transfer the burger buns onto a wire rack to cool. Serve warm or cooled completely to room temperature.
Storage:
These gluten free burger buns keep very well in a closed container in a cool, dry place (or at room temperature) for 3-4 days. They'll stay beautifully soft for days, and you don't even need to reheat them before serving – although they're delicious toasted as well.
Recipe by The Loopy Whisk (www.theloopywhisk.com).
0 Comments