Homemade Gluten Free Hamburger Buns

[patriceinil]

I ran across this gluten free chef’s channel and like her videos. Here she walks you through making the dough and shaping the buns along with proving good tips and tricks for gluten free baking.


GLUTEN-FREE BURGER BUNS
COURSE: BREAD CUISINE: AMERICAN, GLUTEN FREE KEYWORD: BUNS, BURGER, FRESH ROLLS, GLUTEN FREE ROLLS, HAMBURGER BUNS PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES PROOFING TIME: 40 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES SERVINGS: 8 CALORIES: 228 KCAL AUTHOR: ALINA EISENHAUER
Print
INGREDIENTS
400 grams 1:1 gluten-free flour blend
20 grams sugar
9 grams instant/rapid rise yeast
15 grams psyllium husk (or 8g Konjac)
11 grams salt
400 grams milk, lukewarm ( not more than 110 degrees)
90 grams egg whites (3 egg whites)
30 grams neutral oil
12 grams cider vinegar
Sesame seeds for topping (optional)
INSTRUCTIONS
Into the bowl of the stand mixer, whisk your 1:1 gluten-free flour blend.
Add sugar, yeast, psyllium and salt, and mix well to combine.
Add milk, egg whites, oil and cider vinegar.
Mix with the paddle attachment. Begin on low speed to combine, then increase to medium high speed for five minutes, until the dough is cohesive and fluffy.
*If using psyllium husk, let your dough rest and hydrate covered for 20 minutes, If using konjac, you can go straight to the next step.
Portion the dough into six equal pieces, approximately 4-ounces (112 grams) each. The dough should be tacky and slightly sticky but able to roll into balls with wet or lightly oiled hands.
Lightly wet your hands with water, and use them to roll the portions into balls, smoothing out the top.
Place the rolls on a parchment-lined baking sheet, and press down to flatten them into discs that are approximately 3 -3½ inches diameter.
Lightly spray the tops with oil (sprinkle with seeds if using), and cover loosely with plastic wrap or a slightly damp kitchen towel.
Proof about 30-40 minutes (depending on the temperature of your kitchen), until increased by 50%.
Optional - After 20 minutes (halfway through your proofing time), score the top of each bun with two diagonal slashes that are ¼-inch deep.
Preheat the oven to 400 degrees while your buns are proofing.
Optional - Egg wash and sprinkle with sesame seeds or everything bagel seasoning
Place your buns in the oven, and immediately drop the temperature to 350 degrees.
Bake for 20 to 25 minutes, until the internal temperature registers 210 degrees.
Remove from the pan to a cooling rack, and cool for at least 20 minutes before slicing. If you are not using them right away, wait a few hours to slice them.
The extended cooling time allows the starches and moisture to properly set and distribute and helps prevent gummy, inconsistent results.
RECIPE NOTES
*If using psyllium husk, let your dough rest and hydrate covered for 20 minutes, If using konjac, you can go straight to the next step.
Nutrition Facts
Gluten-Free Burger Buns
Amount Per Serving (1 roll)
Calories 228 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 4mg1%
Sodium 575mg25%
Potassium 90mg3%
Carbohydrates 39g13%
Fiber 6g25%
Sugar 7g8%
Protein 7g14%
Vitamin A 51IU1%
Vitamin C 0.1mg0%
Calcium 96mg10%
Iron 2mg11%

[Farmfresh]

Another good one.

[patriceinil]

I like how she explains things as she’s making the recipes. You can tell she was a good culinary school teacher.

[Farmfresh]

I can also tell she is a little bit of a perfectionist. Measuring with a ruler to cut the crackers made me laugh.

[patriceinil]

Yep, I noticed that too!