Small Batch Gluten-Free Hamburger Buns
These soft, gluten-free hamburger buns are perfect for burgers and sandwiches. They hold together beautifully, have a rich flavor, and a fluffy texture you won’t believe is gluten-free.
Servings: 4 buns
Ingredients
- 195 g Caputo Fioreglut Gluten-Free Flour Blend
- 9 g sugar 2 teaspoons
- 5 g psyllium husk powder 1½ teaspoons
- 4 g instant yeast 1 teaspoons *See notes for active dry yeast.
- 3 g table salt ½ teaspoon
- 100 g 2% milk
- 44 g butter melted, 3 Tablespoons
- 14 g oil 1 Tablespoon
- 1 large egg room temperature
- sesame seeds optional for topping
Instructions
- In the bowl of a stand mixer, whisk together the gluten-free flour, sugar, psyllium husk powder, instant yeast, and salt.
- Warm the milk, butter, and oil to 120–130°F. Slowly whisk in the egg until well combined. Recheck the temperature and warm again if needed to reach 120–130°F.
- Add the warmed wet ingredients to the dry ingredients. Mix on medium speed for 2–3 minutes, scraping down the bowl as needed, until the dough is smooth and well combined.
- Divide the dough into 4 equal portions (about 105 grams each). Gently shape each into a smooth ball.
- Place the shaped buns about ½ inch apart on a parchment-lined baking sheet and press to flatten slightly into a disc shape.
- Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, or until visibly puffed.
- Gently brush the tops with egg wash. Sprinkle with sesame seeds, if desired.
- Bake in a preheated 350°F oven for about 30 minutes, or until golden brown and the internal temperature reaches around 205°F.
Notes
- Make sure you're using instant yeast and that the yeast is not expired or older than 6 months.
- If you need to use active dry yeast, dissolve it in warm milk (110°F) for 5-10 minutes before adding to the dry ingredients.
- Proof the buns until visibly puffy; they may not fully double.
- I highly recommend using weighted measurements for accuracy. If you want to use cups, toggle between 'us/cups' and 'metric/grams' buttons at the top of the list of ingredients.
