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–+ servings
Servings: 10 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.
Author: Karina Baagø - Glutenfri Familie
Course: Baking
Keyword: Bake, Bread, burger buns, Dinner, Gluten-Free, Sides
Prep Time: 50 minutes
Cook Time: 25 minutes
Metric - US Customary

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.