Gluten-Free, Yeast-Free Sandwich and Hamburger Buns

Submitted by Tinkerbell

"NOTE (10/24/15): I DO NOT RECOMMEND THIS RECIPE!!! When I received my first order of flour from Better Batter, I ended up testing several other recipes and never had a chance to make this one. Based on the reviews from those who have though, I would not want anyone else to test this without understanding that the recipe has not been successful. I do not know if others are using Better Batter flour, or other brands, however, the results are not in favor of the recipe. *Tink Original Description: 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."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 1 dozen buns

ingredients

• 473.18 ml gluten-free flour (Better Batter brand recommended)
• 4.92 ml salt
• 78.78 ml sugar (sugar may be added to taste)
• 4 eggs
• 157.80-177.44 ml milk (or water, *For a denser bun, see note below)

directions

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. 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. 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. 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. If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
6. Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
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.

Reviews

[direland8359]

Terrible - makes a very runny batter like for pancakes. Definitely not for buns. A waste of ingredients.

 

[Cathy C.]

Recipe description and batter did not match each other. Waste of ingredients. Bummer..... not sure how to get the consistency that the author of the recipe says to. Humph....

 

[Betsy]

These rolls were very easy to make and turned out great. I made sandwiches with them. A lot of gluten free breads crumble, but these rolls held up really well.

 

[laurenbergstrom]

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.

 

[April in DE]

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.