Gluten Free Hambrger Buns Recipe

Name: Gluten Free Hambrger Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup tapioca starch; 1/4 cup buckwheat flour; 1/4 cup all-purpose flour, blend gluten free; 1/4 cup oat flour, or; 1/4 cup sorghum flour; 2 tablespoons potato flour (Not starch.); 1 teaspoon xanthan gum; 2 tablespoons dry buttermilk, powder; 1/8 teaspoon ascorbic acid; 3/4 - 1 cup water (110 degrees F); 1 teaspoon cider vinegar; 4 tablespoons coconut oil, melted, cooled; 1 large egg, room temperature; 2 tablespoons sugar; 1 teaspoon salt; 1 1/2 teaspoons yeast; 1 tablespoon butter, melted; sesame seeds

Servings: persons

2/3 cup tapioca starch
1/4 cup buckwheat flour
1/4 cup all-purpose flour, blend gluten free
1/4 cup oat flour, or
1/4 cup sorghum flour
2 tablespoons potato flour (Not starch.)
1 teaspoon xanthan gum
2 tablespoons dry buttermilk, powder
1/8 teaspoon ascorbic acid
3/4 - 1 cup water (110 degrees F)
1 teaspoon cider vinegar
4 tablespoons coconut oil, melted, cooled
1 large egg, room temperature
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast
1 tablespoon butter, melted
sesame seeds

1
Lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 English muffin rings with oil.
2
In a large mixing bowl blend tapioca starch through ascorbic acid until blended.
3
In a smaller bowl mix the warm water, yeast and sugar. Allow yeast to foam and active for approximately 5 minutes.
4
Once yeast is foamy, add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend.
5
Pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes.
6
Divide batter between 4 of the sections of the burger bun pan or 5 of the English muffin rings. With a wet spatula smooth the tops making sure to spread batter evenly over the bottom.
7
Proof for 30 minutes. The last 10 minutes preheat oven to 375 degrees. Brush tops with melted butter and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
8
Please note the serving size is dependent upon the form being used. This recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2/3 cup tapioca starch, 1/4 cup buckwheat flour, 1/4 cup all-purpose flour, blend gluten free, 1/4 cup oat flour, or, and more.

Yes, Gluten Free Hambrger Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten Free Hambrger Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions