If you think great-tasting, easy-to-make, gluten-free hamburger and hotdog buns are impossible, prepare to be surprised! You can make them any size or shape you want, really. From Kaiser Roll size to sliders — when you make ‘em yourself, you can make ‘em just the way you want! Gluten-free…and delicious.
This recipe also makes an amazing Gluten-Free Beer Bread. Use gluten-free beer, of course, (consult my tasting notes to find one!) and enjoy this favorite twist on traditional sandwich bread. The effervescence of the beer helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful.
If you are making buns insstead, I give you two options below: one from scratch – a light and airy bun; the other from my bread mix – a more whole grain, moist and hearty bun. Choose whichever suits your fancy!
Light & Airy Buns
- 10 oz. gluten-free ale (I like Green’s Quest Tripel Blonde Ale for this recipe) or sparkling water, club soda or gingerale – room temperature
- 3 large eggs brought to room temperature
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 2 Tbs. honey or agave nectar (omit if using gingerale)
- 2 3/4 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup dry milk powder/non-dairymilk powder OR almond meal OR buckwheat flour OR brown rice flour OR Jules Gluten Free™ All Purpose Flour
- 1 tsp. salt
- 1 Tbs. granulated cane sugar
- 2 1/4 tsp. rapid rise or bread machine yeast
- extra olive oil and milk (dairy or soy, coconut or hemp work well) for brushing on rolls
- sesame seeds, poppy seeds or other topping of choice
Make with English Muffin rings (top left), drop by the scoopful onto parchment (top right), or use “bun pans” (front).
Prepare English Muffin rings or “bun pans” by oiling lightly with olive oil or canola oil spray. Place the rings on a parchment-lined baking sheet and set aside. You may also make these by dropping scoops of batter onto a parchment-lined baking sheet and smoothing the tops with a rubber spatula.
In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the ale/sparkling water to mix. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into oiled rings or pans, filling no more than half-way up.
If making on parchment-lined baking sheets, scoop with a large spoon onto the sheet and smooth the tops with a rubber spatula. Don’t make the buns too large at this stage, unless you’re looking for kaiser rolls! Brush all buns lightly with olive oil.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the rolls rise more than double their size, or they will rise too much to support themselves and will collapse when cooling.
When the rolls have risen, lightly brush with milk to help them brown, then sprinkle any toppings on at this point. Bake at 375º F (static) or 350º F (convection) for approximately 20 minutes. The internal temperature of the rolls should be approximately 205 – 210º F. The rolls should have risen above the tops of the pans, and will be golden brown with a nice crust. Remove to cool in the pans for 5 minutes, then gently remove from the pans and serve with your favorite burger or dog!
Homemade beer bread fresh out of my bread machine!
Makes approximately 10 buns.
*Beer Bread Option:
You may simply bake this dough as a loaf in a bread machine by adding the liquids first, then the dry ingredients on top. Set on gluten-free setting or only one rise and no punch-down. To bake in the oven, let the loaf rise in a covered bread pan for 30 minutes to one hour. Bake at 375º F (static) or 350º F (convection) for approximately 35 minutes. Check to be sure the loaf has reached 205-210F before removing from the bread machine or oven.
Makes a lovely beer bread!
Hearty Whole Grain Buns (from mix)
- 1 bag Jules Gluten Free Bread Mix (including yeast packet)
- 2 eggs or egg substitute (I like 2 Tbs. flaxseed meal + 6 Tbs. warm water)
- 1 1/4 cups dairy or non-dairy yogurt or sour cream (So Delicious Coconut Yogurt)
- 2 Tbs. honey or agave nectar
- 1 tsp. apple cider vinegar
- 1/4 cup olive oil
Bring wet ingredients to room temperature, then combine in a large mixing bowl. Slowly stir in the dry ingredients of the bread mix and stir to integrate well. Add the yeast packet and continue to beat for several minutes (may stir by hand or use a stand mixer with a flat paddle attachment - this dough is too thick to use an electric hand mixer). The dough should be well-mixed.
Scoop into oiled bun pans or Englsh Muffin rings (or form buns by hand) on parchment-lined baking sheet. Do not fill rings or pans more than 2/3 full. Smooth tops with a rubber spatula. Sprinkle with seeds or other toppings, if desired.
Oil waxed paper and lay on top of buns. Rise in a warm location like a warming drawer or an oven preheated to 200 F then turned off.
Rise for 30 minutes, then turn oven on to 350º F (static) or 325º F (convection) and bake for 12-15 minutes, or until a toothpick inserted into the centers of the buns comes out clean.
Allow to cool before slicing as buns.
Makes 8-10 buns.