Gluten-Free, Yeast-Free Sandwich and Hamburger Buns
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
1 dozen buns
ingredients
directions
- It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.
- In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.
- Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Allowing this batter to sit for more than a minute or two will result in deflated buns! Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
- If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
- If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
- Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
- Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns – it is not unusual for the buns to deflate by about 1/3. This is okay! The deflation causes the very fine texture you will see, when you cut/split the bun. *To have less deflation, use the smaller amount of water – this will cause a denser bun.
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Reviews
-
All-in-all, a very solid recipe for yeast-free, gluten-free hamburger buns. I halved the recipe and used Bob's Red Mill GF flour plus xanthan gum. The finished product was a little on the sweet side, so I'll probably reduce the sugar in the next batch I make, but I'll definitely be making a second batch--and soon! My non-GF spouse thinks that they're similar in texture and appearance to McDonald's buns. These are the closest to the "real thing" that I've ever had, and worlds better than commercially-produced GF bread products.
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.