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    You are in: Home / Recipes / Gluten-Free, Yeast-Free Sandwich and Hamburger Buns Recipe
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    Gluten-Free, Yeast-Free Sandwich and Hamburger Buns

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    **Tinkerbell**'s Note:

    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.

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    dozen b ...

    Units: US | Metric

    • 2 cups gluten-free flour (Better Batter brand recommended)
    • 1 teaspoon salt
    • 1/3 cup sugar (sugar may be added to taste)
    • 4 eggs
    • 2/3-3/4 cup milk (or water, *For a denser bun, see note below)


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
    6. 6
      Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
    7. 7
      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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    Ratings & Reviews:

    • on January 01, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gluten-Free, Yeast-Free Sandwich and Hamburger Buns

    Serving Size: 1 (436 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 647.9
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 9.9 g
    Cholesterol 766.7 mg
    Sodium 2689.8 mg
    Total Carbohydrate 75.5 g
    Dietary Fiber 0.0 g
    Sugars 67.2 g
    Protein 30.4 g

    The following items or measurements are not included:

    gluten-free flour

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