Hamburger Buns

Do you know how long it has been since I have had a hamburger on a good, gluten free bun? Let's just say it has been a long time. Thankfully, I don't have to wait any longer, and neither do you. I have finally conquered the gluten free hamburger bun! Whoot! Whoot! You have no idea how thrilled I am, unless you have been waiting as long as I have.

These buns are very easy to make, and you can make them in whatever size you want. How cool would it be to make some sliders?! The best part is they are super soft, and very delicious.

Can't wait for the recipe, can you? Ok, here it is.

What You Will Need:
Standmixer with Paddle Attachment
Small Bowl
Medium Bowl
Whisk
Coffee Mug or some other small vessel
Cookie Sheets lined with Silicone Mats or Parchment Paper
Brush
Cooling Racks

Ingredients:
2 Tablespoons
1 Tablespoon Sugar
1 1/4 cup Milk (110°F)
1 1/2 cups Oat Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch
1 teaspoon Xanthum Gum
1 teaspoon Guar Gum
2 teaspoons Salt
1 teaspoon Apple Cider Vinegar
1 Tablespoon Unsalted Butter, room temperature
3 Large Egg Whites, room temperature
1 Large Egg White, beaten with 1 Tablespoon Water

Directions:
In a small bowl, mix together yeast, sugar and warm milk. Set aside to rise for approximately 5 minutes.

In a medium bowl, whisk together oat flour, potato starch, tapioca starch, xanthum gum, guar gum, and salt.

In the standmixer with the paddle attachment, mix together cider vinegar, butter and egg whites.

Slowly add dry ingredients to the standmixer.

Add the milk and yeast mixture, and mix for 2 minutes on medium.

Scoop approximately 1/2 cup dough into a coffee mug sprayed with non-stick cooking spray.

Turn the coffee mug over onto the lined cookie sheet.

Brush the tops of the dough with the egg wash.

Place the cookie sheets in a cold oven. Set the oven to 425° F. Bake for 30-35 minutes.

Cool for a two minutes, then transfer to cooling racks to cool completely.

Just take a look at those buns. Who would think that someone would or could get so excited about hamburger buns? I can't help it. 

Makes 8 buns. Store in a sealed plastic bag for up to 2 weeks on the counter, and longer in the fridge. Can also be frozen for up to 6 months. (Don't worry you will eat them long before you have to test this theory.)

"Never hope for it more than you work for it."

Make it happen. You can do it!!!

~Sheryl

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