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Prep 15 mins
Cook 15 mins
From Naomi at the Better Batter website. I'm awaiting the flour before trying this for myself, but need to post it to keep it handy. :) Prep time is an estimate for now.
- 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.
These are awesome, gourmet even! I have a lot of new allergies, including yeast and gluten, and I am used to settling for something that doesn't taste anything like what I used to be able to eat. But these were great! I made the recipe as is and I cooked them on a cookie sheet.
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.