Gluten Free Hambrger Buns

READY IN: 45mins




  • Lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 English muffin rings with oil.
  • In a large mixing bowl blend tapioca starch through ascorbic acid until blended.
  • In a smaller bowl mix the warm water, yeast and sugar. Allow yeast to foam and active for approximately 5 minutes.
  • Once yeast is foamy, add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend.
  • Pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes.
  • Divide batter between 4 of the sections of the burger bun pan or 5 of the English muffin rings. With a wet spatula smooth the tops making sure to spread batter evenly over the bottom.
  • Proof for 30 minutes. The last 10 minutes preheat oven to 375 degrees. Brush tops with melted butter and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
  • Please note the serving size is dependent upon the form being used. This recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.