These wonderful buns were adapted from the recipe for Gluten Free Whole Grain Hamburger Buns at WHEATLESS & MEATLESS. I used tapioca flour instead of cornstarch and agave nectar instead of sugar (yeast likes pretty much anything that has calories to feed it). When I use egg whites and have no use for extra yolks then I pull out the dry egg white powder and reconstitute it. This is a great basic recipe however you tweak it!
If you do not have access to great commercial gluten-free baked goods it is worth your time to have a few basic bread recipes in your file so you can stockpile your own goodies. Having some really yummy basic breads stashed in the freezer can bring a smile to your face when you need a mood lift.
The first pass at making these buns was very rewarding as far as technique and the wholesomeness of the ingredients. Plus I inherited two muffin-top pans (remember those?) from my friend Lynn and put them to good use with these buns.
Don cooked burgers, potato salad, and deviled eggs for dinner. Having a bun for my burger for the first time in years meant that I cut my potato portion way back but that’s OK. Bun, burger, mayo, and lettuce – that is a luxury item for us gluten-free people! The next day at lunch one of the leftover deviled eggs cut up and sandwiched in a bun was my first egg-salad sandwich in probably twenty years.
Make these ahead of when you need them and when you also have the time to be patient with the yeast. Yeast can be cranky if you try to rush it. Bake these buns until they are golden. Allow them to cool completely and then wrap and use them as needed. Most of mine are stored in the freezer until the next craving overwhelms me!
2 tablespoons yeast
2 tablespoons agave syrup or your choice of sugar for the yeast
1 1/2 cups water at 125*F
1 cup tapioca flour/starch
1 1/2 cups sorghum flour
1/2 cup teff flour
1 tablespoon xanthan gum
2 teaspoons salt
2 tablespoons olive oil
1 teaspoon vinegar
3 egg whites (reconstituted dry egg white works fine)
1/4 cup toasted sesame seeds for topping (they do not toast during baking)
Oil your pan(s), dust with cornmeal (or not) and set aside. The cornmeal gives them a little bit of extra ‘finish’.
Toast your sesame seeds in a small skillet on the stove top or in a glass pie plate in the microwave if you prefer them toasted like I do. Be careful, they go quickly.
Preheat your oven to the lowest setting possible. Then turn off the heat. This should give you a safe warm place for the buns to rise. It keeps the curious at bay (husband, children, cats, etc.)
Whisk your sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low in your mixing bowl. Mix the egg whites, oil and vinegar in a medium bowl. When the yeast mixture is foamy, add it to the flour mixture. Then add the egg white mix to the flour and yeast. Turn on the mixer and process the batter on medium speed for four minutes. It will most likely ‘climb’ your mixer beaters so have a spatula handy to push it back down if necessary. Scoop batter, 1/3 cup per bun, and place on or into your pans.
Dip a spatula in water and use it to smooth and shape the tops of your buns. Sprinkle with sesame seeds. Cover and let rise to double in a safe warm place. Remove the buns briefly from the oven until you can raise the oven heat up to 350*F. Return the buns to the oven and bake for about 20- 30 minutes (all ovens bake differently). Keep an eye on them as the time gets close. They should be golden and toasty but not at all dark. Makes approximately 12 buns (these were four inches in diameter).
Split them with a sharp serrated knife and pile on the fillings and spreads of your choice!