Here you get a tasty, airy, and filling gluten-free burger bun! The recipe is from the book "Crack the Code to Gluten-free Bread" and is developed according to the Structure Method.
Recipe for gluten-free burger buns
Here you get a tasty, airy, and filling gluten-free burger bun!
The recipe is from the book Crack the Code to Gluten-Free Bread and is developed according to the Structure Method.
When you bake your bread with whole grain flour, it is more filling. This can be beneficial because you don’t need to pack as much food to feel full. But it can also be a drawback if you want to eat more than one burger but actually can’t! So consider how big your family’s appetite is and whether you should bake more small burger buns instead…
Editorial: If you feel like trying our brioche burger buns, we have a recipe here.
Servings: pcs.
Gluten-free burger buns
Here you get a tasty, airy, and filling gluten-free burger bun! The recipe is from the book "Crack the Code to Gluten-free Bread" and is developed according to the Structure Method.
Ingredients
- 600 gram Water hand-warm
- 50 gram Yeast
- 18 gram fiberHusk
- 50 gram Melted butter or ¾ dl olive oil
- 40 gram Gluten-free oatmeal
- 70 gram Cornstarch
- 240 gram Cornmeal
- 180 gram Whole Grain Rice Flour
- 6 gram Salt
- 35 gram Sesame Seeds
Instructions
- Stir the yeast into hand-warm water and then add fiber.
- Stir at high speed on the machine until it forms a really thick gel mass.
- Let the mass rest for 10 minutes. Meanwhile, mix the dry ingredients.
- Add olive oil or butter and then the dry ingredients little by little while stirring at medium speed.
- It is important that the dough can absorb all the flour while you stir.
- Once all the flour is well incorporated into the dough, knead the dough at high speed for another 8-10 minutes.
- Let the dough rise with a tea towel or plastic wrap over it for 20 minutes.
- Shape burger buns to the desired size with a light hand without knocking the dough down.
- If it's difficult to shape the burger buns nicely, it can help to oil your hands.
- Dip one side of the buns in a bowl of sesame seeds and place them on a baking sheet with the sesame side up.
- Gluten-free bread baked with the Structure Method tends to rise upwards, so feel free to press the burger buns a bit flat when shaping them.
- Let them rise for another 30 minutes.
- Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit) fan and bake the burger buns for 25-35 minutes.
- The buns are done when they sound hollow when you tap them on the bottom.