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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.