Will be posting several recipes in succession . . . got behind on typing up the recipes.

Gluten-Free Hamburger Buns

The other day I happened to be browsing the baking section of JoAnn Fabrics and was thrilled to find mini-cake pans and mini-Springform pans (from Wilton).  They looked to be the perfect size for GF Hamburger Buns, so I bought some.  Today I tested them out.  They worked GREAT!!  The 4″ pans make the perfect size bun for a 1/3 pound burger.

I honestly don’t remember the last time I had a burger on a bun before tonight.  What a treat!!

Gluten-Free Hamburger Buns

Makes three 4″ buns; recipe can be doubled.

Equipment

Three 4″ round mini-cake pans (Wilton makes the perfect size)

Ingredients

• 1/4 cup sorghum flour
• 1/4 cup millet flour
• 1/4 cup potato starch (not flour)
• 1/4 cup tapioca starch
• 3/4 teaspoon guar gum
• 1/4 teaspoon salt
• 1/2 teaspoon unflavored gelatin
• 1 Tablespoon sugar
• 1-1/8 teaspoon active dry yeast
• 1 egg
• 1-1/2 Tablespoon vegetable oil
• 1/4 cup + 3 Tablespoons milk (or milk substitute), heated to 115°F

Directions

1. Make sure all your ingredients are at room temperature.
2. Grease three 4″ cake pans and dust with rice flour.
3. Combine all the dry ingredients (flours, guar gum, salt, gelatin, sugar, and yeast) in a medium-large bowl.  Whisk together.
4. Combine the egg and oil in a small bowl.  Whisk together.
5. Heat the milk and check the temperature.
6. Pour the warm milk into the dry ingredients.  Stir to combine.  Add the egg and oil mixture.  Stir to combine.  Beat for approximately three minutes until well combined.
7. Spoon the dough into the prepared pans.  Spread dough evenly with mini-spatula or knife. Cover gently with a cloth or plastic wrap.  Let rise until double (approximately 40-50 minutes).
8. Near the end of the rising time, place the oven rack in the center of the oven and preheat the oven to 375°F.
9. Bake the buns in the preheated oven for 15-20 minutes, or until nicely brown on top and sounding hollow when tapped on top.  Remove buns from oven and turn onto a rack to cool.

NOTES

• The original recipe (in Gluten-Free Baking Classics by Annalise Roberts) used an electric mixer to combine the ingredients.  I use a Danish Bread Dough Whisk instead.  It works fine.  Just make sure you beat the ingredients thoroughly so that the gum and gelatin have time to start working.
• The little pans can be difficult to handle.  I placed mine on a cookie sheet lined with aluminum foil for ease of getting into and out of the oven.

©2012 Lucinda DeWitt

4″ Mini Cake Pans, greased and dusted with rice flour

Dough in Pans

After Partial Rising

After Baking

Buns Cooling on Rack