Gluten-Free Hamburger Buns with Expandex

Gluten Free Breads | 0 comments

I have been making these buns for a long time, following my scribbled notes each time. So it is about time I get the recipe published, making it easier for me (and you!) to use. These buns rise crazy-high, and I use them for burgers and any kind of sandwich.

Gluten-Free Hamburger Buns with Expandex

Joan Donogh
High rising gluten-free buns.
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Servings 6 large buns

Ingredients
  

  • 1 1/2 cups water see note
  • 2 tablespoons honey
  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup butter
  • 285 grams Better Batter gluten-free four
  • 45 grams Expandex modified tapioca flour
  • 60 grams Now Foods whey protein isolate
  • 15 grams ground psyllium husk
  • 1 teaspoon salt
  • 1 large egg room temperature
  • 1 teaspoon apple cider vinegar

Instructions
 

  • Heat the water to 105 - 110 degrees F. Stir in the honey. Sprinkle yeast over top and give it a stir. Set aside to proof while you prepare the remaining ingredients.
  • Melt the butter and set aside.
  • Weigh out the dry ingredients and add them to your stand mixer bowl. Add salt. Mix on low speed for a few seconds to blend ingredients together.
  • While mixing on low speed, pour in water and yeast mixture, melted butter, egg, and vinegar.
  • Increase speed to medium and mix for 4 minutes.
  • Spray pan with non-stick cooking spray - I use a muffin top pan to help keep the shape of the buns (since gluten-free yeast dough is more like a batter). Divide batter into 6 buns (I use a large scoop) in the pan. Wet your hands and press them down to form buns.
  • Allow to rise in a warm spot until nearly doubled in size.
  • Preheat oven to 375 degrees F. Place pan in preheated oven and bake for 22-25 minutes, until lightly browned. Allow to cool on a rack.

Notes

I make yogurt in my Instant Pot, which I strain to thicken, resulting in whey. I sometimes use the whey in place of part or all of the water in this recipe.

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