Gluten-Free Hamburger Buns with Expandex
High rising gluten-free 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.