My original hamburger bun recipe has more of a “whole-grain” appeal. One day, I wanted a traditional “white bread” hamburger bun, and I decided to slightly modify my English muffin recipe, which is so good, and I found that it also makes a great hamburger bun. We enjoy these with any kind of sandwich, not just hamburgers.
As usual, this recipe uses my gluten-free all purpose flour blend.
Gluten-Free White Hamburger Buns
- 1¼ cups warm water 110 degrees F
- 2 tablespoons butter
- 2 tablespoons honey or maple syrup
- 300 grams all purpose gluten-free flour blend
- 60 grams gluten-free oat flour
- ⅓ cup dry skim milk powder
- 1 tablespoon instant dry yeast
- 1 teaspoon salt
- 1 teaspoon xanthan gum in addition to what is in the flour blend
- 1 large egg room temperature
- 1 teaspoon cider vinegar
- Add butter and honey or maple syrup to warm water and allow to sit until butter is melted.
- In stand mixer bowl, measure flours, milk powder, yeast, salt and xanthan gum. Mix on low speed to blend.
- Add water mixture, egg and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
- I use a muffin top pan to help my bins keep their shape. Grease the pan. Divide dough into 6 portions (I use a 1/3 cup scoop) and place them in the pan. Wet hands with cold water and pat the dough down into a flat bun shape.
- Let sit in a warm spot until dough is risen.
- When they have almost doubled in size, preheat the oven to 375 degrees F.
- Place the pan in the preheated oven and bake for 20 - 25 minutes until they are lightly browned. You can also test for doneness with an instant read thermometer - 208 degrees F means they are cooked through.
- Remove from the oven and carefully transfer to a wire rack to cool completely.
- Store in the freezer.