Gluten-free, lactose-free, FODMAP friendly
These gluten-free buns won’t disintegrate before you finish eating your burger. Before you bake them, decide whether you really care if they’re perfectly round (do you use pre-made patties??). If roundness is vital, hurry to your gourmet or hardware store for some English muffin rings – or something else that will help the rising buns retain their shape. Tuna cans will work, if you want your sandwiches slider-size and if you can remove the tops and bottoms from the cans.
Obviously, this batch turned out amusingly non-circular.
This recipe is adapted from Bette Hagman’s excellent reference-and-recipe book, The Gluten-Free Gourmet Bakes Bread. I still haven’t been able to improve on Bette’s pizza crust recipe, which is why you haven’t seen it on Comfortable Comfort Foods.
- 1 cup tapioca flour (a.k.a. tapioca starch)
- ¼ cup white rice flour
- ¼ cup sweet rice flour (a.k.a. sticky rice flour)
- 1 T teff flour (optional)
- 1 tsp xanthan gum
- 1 tsp egg replacer
- 1 tsp unflavored gelatin
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 heaping Tbsp plus 1 tsp sugar
- ¾ cup warm water
- 2 ¼ tsp yeast
- 1 tsp vinegar
- 1 egg
- 2 Tbsp extra-light olive oil
- Grease a cookie sheet lightly. If you’re using the English muffin rings, grease them too.
- Gently mix the flours, xanthan gum, egg replacer, gelatin, baking powder, and salt. I like using the teff flour because its dark color helps me see when the otherwise pure-white ingredients have been mixed thoroughly.
- In a mug or measuring cup, stir 1 tsp of sugar into the warm water, then stir in the yeast and let it proof at room temperature until it foams.
- In your mixer’s large bowl, slowly blend the egg, oil, vinegar, and the heaping tablespoon of sugar on the mixer’s lowest speed. Still at low speed, add the yeast mixture, then half the flour mixture. When that’s smooth, stop the mixer and stir in the rest of the flour mixture with a big spoon until it’s smooth. Batter will be sticky.
- Spoon it into the English muffin rings—or onto the baking sheet, keeping each dough blob round and lofty. Place in a barely warmed, turned-off oven with a shallow pan of hot water, and let the buns rise about 40 minutes. Remove from the oven, preheat it to 375 F, and bake for about 20 minutes, until nicely browned.
- Cool completely on a wire rack, then split with a serrated knife.
- The buns will split more easily if they’re a day old, and like other burger buns, they’ll hold their shape even better if you run them briefly under a broiler before building your burger.
- Fortuitous discovery: The nice big air bubbles in these buns means they double as very decent English muffins. Toast them and spread with butter and berry jam or citrus marmalade.