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Gluten Free Burger Buns

Gluten Free Burger Buns
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Fluffy, golden, and perfectly soft, these homemade gluten-free burger buns are a game-changer for your next barbecue.

Ingredients

Scale
  • 20 g (4 tbsp) whole psyllium husk
  • 280 g (1 cup + 2½ tbsp) lukewarm water
  • 230 g (2 cups) tapioca starch
  • 135 g (1 cup) millet flour
  • 60 g (⅓ cup + 2 tbsp) sorghum flour
  • 50 g (¼ cup) caster/superfine or granulated sugar
  • 8 g (2½ tsp) instant yeast
  • 8 g (2 tsp) baking powder
  • 7 g (2¾ tsp) xanthan gum
  • 12 g (2 tsp) salt
  • 120 g (½ cup) whole milk, lukewarm
  • 2 US large/UK medium eggs, room temperature
  • 50 g (3½ tbsp) sunflower oil
  • 1 US large/UK medium egg, whisked
  • 1-2 tbsp sesame seeds

Instructions

  1. In a bowl, combine the psyllium husk and 280g lukewarm water.
  2. Stir briefly and let sit for 30-45 seconds until a gel forms.
  3. In a large bowl or stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
  4. Add the 120g lukewarm milk, 2 room temperature eggs, and sunflower oil to the psyllium gel mixture.
  5. Mix the wet ingredients well to combine.
  6. Create a well in the center of the dry ingredients.
  7. Pour the psyllium gel-egg mixture into the well of dry ingredients.
  8. Knead the dough until it is smooth and all ingredients are evenly incorporated.
  9. Continue kneading for an additional 4-5 minutes if using a stand mixer, or 6-8 minutes if kneading by hand.
  10. Use a rubber spatula to scrape down the sides and bottom of the bowl occasionally during kneading.
  11. Turn the dough out onto a generously floured surface.
  12. Dust the top of the dough with flour.
  13. Gently knead the dough with floured hands and shape it into a ball.
  14. Divide the dough into 8 equal portions, each weighing about 130g.
  15. Working on a floured surface, shape each portion into a smooth ball.
  16. Arrange the shaped buns on a large lined baking sheet, ensuring they are spaced far apart.
  17. Lightly cover the buns with plastic wrap.
  18. Proof the buns in a warm spot for 1 hour 15 minutes to 1 hour 30 minutes, or until doubled in size.
  19. Adjust the oven rack to the middle position.
  20. Preheat the oven to 375ºF (190ºC).
  21. Once the buns have doubled in size, gently brush them with the whisked egg.
  22. Sprinkle the buns with sesame seeds.
  23. Bake for 14-15 minutes, or until deep golden brown on top.
  24. Immediately transfer the baked buns onto a wire rack to cool.

Notes

Ensure all ingredients are at room temperature for best results.
Do not add extra flour to the dough itself; it should be soft and sticky.
For a great rise, proof in a warm, draft-free spot.
Place the baking sheet directly on a preheated baking steel/stone for an airier crumb.

Find it online: https://theopenoven.com/gluten-free-burger-buns/