Gluten Free Hamburger Buns
These gluten free hamburger buns aren't gummy or dense and don't fall apart like other gluten free hamburger buns I've tried. No, these has a good crumb, good texture, and are just plain good. Note- Only very finely ground blanched almond flour will work for this recipe, I use the Honeyville brand.
Total Steps
11
Ingredients
13
Tools Needed
9
Ingredients
- 2 teaspoons instant yeast
- 1/2 cup warm water (about 115 degrees F)
- 2 1/4 cups blanched almond flour
- 1 cup arrowroot flour
- 2 teaspoons unflavored gelatin
- 1 1/4 teaspoons salt
- 2 tablespoons agave nectar or sugar(optional)
- 2 teaspoons xanthan gum
- 1 teaspoon guar gum
- 2 eggs
- 2 tablespoons olive oil (plus extra for brushing)
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons sesame seeds
Instructions
Step 1
Preheat oven to 375 degrees F.
Step 2
Proof the yeast: Place the instant yeast in a small bowl and add warm water heated to about 115 degrees F. The water should feel very warm, similar to your wrist temperature.
Step 3
Set the yeast mixture aside. If it doesn't puff up, you need to start over.
Step 4
In a large mixing bowl, mix all of the dry ingredients (blanched almond flour, arrowroot flour, unflavored gelatin, salt, xanthan gum, and guar gum).
Step 5
Stir in the eggs, olive oil, apple cider vinegar, agave nectar (or sugar), and the proofed yeast mixture into the dry ingredients.
Step 6
Roll the dough into 5 equal sized balls (or 4 extra-large ones) and place them on a greased cookie sheet. Slightly flatten each ball with the palm of your hand.
Step 7
Brush olive oil over the tops of the buns and sprinkle with sesame seeds.
Step 8
Cover the buns and allow them to rise in a warm spot.
Step 9
Hint: Place a salt shaker in the middle of the cookie sheet before covering it with a kitchen towel, so the towel doesn't stick to the buns.
Step 10
Remove the kitchen towel and bake until nicely browned.
Step 11
Allow the buns to cool completely before eating, which helps the inside set properly.