![]() I do plan on making this recipe again – but with the millet flour next time so I can see how you intended it to taste – but thank you for the recipe – because I had no clue where to start – I reviewed atleast 30 recipes online for burger buns and all were different calling for almond flour and a bunch of other flours I have not used …. The buns came out of the oven about 10 minutes ago and are cooling off before he toasts them on the grill (grill mark fiend), but I did manage to grab one and put a little butter on it to taste test since I didn’t want to serve anything to our guests that as sub par…. I didn’t want to use anything with over powering flavors, so I used equal parts of potato flour (not potato starch) and corn flower and coconut flour to replace the millet flour. I was able to find everything for this recipe except the millet flour, and had no clue what I should try and replace it with, i’ve never even hweard of it let alone know what it’s texture or taste or density is. I went gluten free back in May after finding out I had several food allergies, the worst being to wheat and gluten, and have not had a good burger since -(sorry but store bought gluten free buns/ bred SUCK !!!). It’s Superbowl Sunday and my husband insisted on a good grass fed angus burger for our dinner. Bake in a preheated 375 degrees (F) oven for about 15 - 20 minutes until the tops are a light golden brown.Allow the buns to rise for about an hour.Repeat with the remaining dough and sprinkle each hamburger bun with sesame seeds (if desired). Drop ⅓ to ½ cup of dough on the baking sheet, and use an offset spatula to spread the dough out into a 4 to 4.5-inch round (see recipe notes below for other methods to form the dough).(You may need to stop your mixer and scrape the sides of your bowl a few more times.) Scrape down the sides of the bowl, then mix on medium for about 2 minutes or until the dough is smooth. Using your mixer's low-speed setting, mix for about 30 seconds. Stir until it's a little paste-like, then add the yeast mixture. Whisk the eggs, oil, water, and vinegar in a separate mixing bowl.Using a heavy-duty mixer, combine the dry ingredients.Ensure you mix the other wet and dry ingredients and are ready to go when the 7 minutes are up. Allow the yeast to proof for about 7 minutes. Sprinkle in the yeast and give it a quick stir. Combine the honey and warm water in a small mixing bowl to proof the yeast.Line two large sheet pans with parchment paper or silicone liners. ![]() ![]() ![]() I use apple cider vinegar for the taste, but you can substitute white vinegar or lemon juice. Olive Oil– I like olive oil’s rich, savory flavor, but you can substitute another type of oil if preferred.Īpple Cider Vinegar– A touch of vinegar helps to tenderize the dough. If you need an egg-free recipe, try my buckwheat bread or artisan gluten-free bread. Xanthan Gum– I use Bob’s Red Mill brand of xanthan gum as I’ve found it to be the most reliable.Įggs– Eggs help bind the recipe’s ingredients and add to the loftiness or leavening of the dough. I don’t recommend substituting with a gluten-free all-purpose blend, as you won’t have the same results. Gluten-Free Flours and Starches– I chose these specific flours and starches for their exceptional taste and texture. Honey helps keep the dough moist and pliable. Honey– I use honey in this recipe to sweeten the buns vs. If the yeast isn’t foamy once the proofing time is up, either the yeast is bad, or the water isn’t the right temperature throw it out and start again. Gluten Free Hamburger Buns Ingredient NotesĪctive Dry Yeast– Ensure it’s fresh (not expired) and becomes foamy when proofed. ![]()
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