So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger 🙂
So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!
Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.
Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)
3/4 c.gluten free flour mix
1/2 c. teff flour ***
1/2 tsp. xanthan gum
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. sea salt
2 1/2 Tbsp. olive oil
1/4 c. water
1 Tbsp. raw apple cider vinegar
Preheat oven to 375 degrees.
Whisk together flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.
You can use a pan like mine that has 3 1/2 inch spots.
You can also use 4-5 inch oven ready glass bowls.
Drop spoonfuls of dough into greased pan. This makes 5-6 buns depending on how thick you want them.
Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.
*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.
Here is my hamburger with just flour mix.
Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,