Prep 15 mins
Cook 30 mins
I have been gluten free for several months and am learning how to do so while enjoying the simple pleasures in life. Lettuce wrapped burgers are delicious but sometimes nothing satisfies like a real down home burger on a fresh baked bun.
- 2⁄3 cup tapioca starch
- 1⁄4 cup buckwheat flour
- 1⁄4 cup all-purpose flour, blend gluten free
- 1⁄4 cup oat flour, or
- 1⁄4 cup sorghum flour
- 2 tablespoons potato flour (Not starch.)
- 1 teaspoon xanthan gum
- 2 tablespoons dry buttermilk, powder
- 1⁄8 teaspoon ascorbic acid
- 3⁄4-1 cup water (110 degrees F)
- 1 teaspoon cider vinegar
- 4 tablespoons coconut oil, melted, cooled
- 1 large egg, room temperature
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons yeast
- 1 tablespoon butter, melted
- sesame seeds
- Lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 English muffin rings with oil.
- In a large mixing bowl blend tapioca starch through ascorbic acid until blended.
- In a smaller bowl mix the warm water, yeast and sugar. Allow yeast to foam and active for approximately 5 minutes.
- Once yeast is foamy, add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend.
- Pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes.
- Divide batter between 4 of the sections of the burger bun pan or 5 of the English muffin rings. With a wet spatula smooth the tops making sure to spread batter evenly over the bottom.
- Proof for 30 minutes. The last 10 minutes preheat oven to 375 degrees. Brush tops with melted butter and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
- Please note the serving size is dependent upon the form being used. This recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.