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Gluten-Free Hamburger Bun Recipe

1 rating: 4.0
How to make your own gluten-free hamburger buns
How to make your own gluten-free hamburger buns
by Alison St. Sure
  1. Use a gluten-free bread mix or your favorite bread recipe. I used Pamela’s Bread Mix, but this should work with any gluten-free bread recipe that you already know makes good bread.
  2. Use English Muffin Rings or make aluminum foil molds by cutting the foil into a circle and pinching the edges all around to create a large cup shape. Make it as big around as you would like your bun to be. You can smooth the bottom of the cup with your finger if you want the bottoms to be more smooth.
  3. Spray the inside of the cup with non-stick spray and place cups on a baking sheet.
  4. Follow the directions to make the bread dough.
  5. Put 2 heaping spoonfuls of dough in each cup and spread with a spatula to flatten it and fill the bottom of the ring or cup. Remember that it will rise, so don’t put too much dough in each one or your bun will be too thick. You will be able to make 6 large buns or 8 thinner ones from one of Pamela’s Bread mixes.
  6. Let rise according to the directions (usually 1 hour).
  7. Before baking, you can brush the tops of the buns with an egg wash (egg mixed with water) and sprinkle sesame seeds on top. The egg wash helps the tops to brown and also to hold the sesame seeds on.
  8. Bake for less time that you would for a loaf, but don’t underbake. I baked for 45-50 minutes with Pamela’s mix and covered the tops with foil for the last 10 minutes to prevent them from getting too brown.
  9. When finished baking, take buns out of foil and cool on a cooling rack.
  10. Slice when cool. Serve as is, toast, or grill them as you would any hamburger bun.
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1 review about Gluten-Free Hamburger Bun Recipe

Nice buns!

  • Feb 26, 2010
Rating:
+4
I missed buns. I wanted buns. So I made some buns.

Gluten-eaters take for granted hamburger buns. But for me, to have a hamburger with a bun again -- a good bun -- was so satisfying. Most of the time I'm fine with a burger in a lettuce-wrap ("Protein Style" at In-N-Out Burger), but after I made these, I knew that I could always have a great burger if I wanted to. Just a little planning ahead is needed, since you need a couple of hours to mix the dough, fill the rings, let rise and bake. But overall, it's very easy to do.

The result is going to be a little denser, a little heavier than fluffy airy light hamburger buns (which I personally never thought were that great anyway), but if you don't make them too thick, and you get them to brown a little on top, I think you will be quite happy.

These also make great sandwich rolls. Toast them with some cheese and then add the sandwich fillings.
Hot dogs? Just shape some aluminum foil into hot dog bun shapes and follow the same directions.
Bunbelievable!

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March 25, 2010
Woohoo!!! I just found that I like Gluten Free Pantry's French bread and pizza crust mix A LOT and will be using it to make hamburger buns next time. Thank you for the review and the wonderful idea.
 
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