Yes, I do eat wheat. In fact, I just made a whole wheat quick bread for myself a couple of days ago (more below!). But my extensive gluten-free experience comes from the facts that a) I’ve been testing gluten-free foods and recipes for over a decade and b) Tony has actually been gluten-free for several years. He’s pretty okay with skipping gluten in most cases, but he does tire of lettuce wraps and misses a basic burger sometimes. So for him, I now make us these gluten free hamburger buns … and yes, I like them, too! In fact, we both agree their fair better than store-bought … and cheaper, too.
A perfect fit in my favorite bakeware, Revol Les Naturels, as seen in Williams-Sonoma. These are the toxin-free Tartlet Pans in Cream and Sesame Grey, which are sized just right (4-1/2 inches in diameter) for making spot on burger buns to fit both veggie burgers and meat patties.
365 Dairy-Free Recipe Challenge Update
These gluten-free hamburger buns are a success from my personal 365 New Dairy-Free Recipe Challenge for 2016. My goal is to trial at least 365 new-to-me recipes this year, but that doesn’t count all of the retesting I will do to perfect those that weren’t spot on the first time.
My New Dairy-Free Recipe Trials for January 1st through 6th:
- Spring Superfruit Smoothies (after a few trials, success!)
- Spaghetti Squash with Sage Cream Sauce (really good, just needs perfecting)
- Black Forest Smoothies (not my cup of tea)
- Chocolate Peanut Butter Cup Granola Bars (I’m on round #4 already; I’ll get it!)
- Mango Melba Smoothies (yes! perfect the first time, but of course I had to retest!)
- Spaghetti Squash Carbonara (ooh, epic fail; abort mission)
- Key Lime Pie Smoothies (no go)
- Big BLT Salads (good, but I’m going to make it better)
- Whole Wheat Ginger Pear Bread (awesome! just needs minor tweaks; on round #3 of testing now!)
And, I finalized this recipe for skinny gluten free hamburger buns. Why all the smoothies? I’ve got a magazine column coming up that is calling for some delicious new smoothie recipes! I thought they would be a piece of cake, but it turns out that I’m a little bit of a perfectionist, even with beverages.
Recipe Notes: Gluten Free Hamburger Buns
While he does like the “traditional” burger, Tony prefers a bun that fits and doesn’t overwhelm the meat or veggie middle. I’m with him, which is why I made these “perfect fit” skinny gluten free hamburger buns that are just a touch puffier and softer than options like OneBuns, but are surprisingly easy to slice! That said, I highly recommend toasting the halves (grill or toaster) before building your burger for the best consistency.
These skinny gluten free hamburger buns keep for a few days in an airtight container on the counter, but can be stored in the refrigerator up to one week, or frozen and toasted up as needed.
Special Diet Notes: Gluten Free Hamburger Buns
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free gluten free hamburger buns, your favorite egg replacer should work well. My personal choices for this recipe would be a chia or flax egg, as they both add moisture and a little bit of binding. But I think aquafaba, 3 tablespoons of pumpkin or squash puree, or even a powdered egg replacer could work well.
For vegan gluten free hamburger buns, follow the egg-free guidelines and use another liquid sweetener, such as agave nectar, for the honey.
- ⅓ cup + 2 tablespoons warm water (scant ½ cup)
- 1 tablespoon honey (can sub agave nectar)
- ¾ teaspoon active dry yeast (use 1 teaspoon in low altitude / damp climates)
- ⅓ cup brown or white rice flour*
- ⅓ cup tapioca starch
- ¼ cup arrowroot starch (can sub another starch, if needed)
- ¼ cup sorghum flour*
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 egg
- 1 ½ tablespoons olive, rice bran, or grapeseed oil (I use Ellyndale oils)
- ¼ teaspoon apple cider vinegar
- ½ teaspoon sesame seeds
- Add the water, honey and yeast to a large mixing bowl, whisk once and let sit 5 minutes. If your yeast is still active, it should be a little foamy / bubbly.
- Place the flours, starches, xanthan gum, and salt in a medium bowl and whisk to combine.
- Add the egg, oil and vinegar to the yeast mixture and whisk to combine. Add the dry ingredients and blend with a mixer for 30 seconds. Scrape down the sides and blend on medium speed for about 2 minutes. It will be like a very sticky dough or thick batter.
- Scrape the dough into four greased and floured molds** - I use Revol Tartlet Pans, which are perfectly sized for most burgers at 4½ inches in diameter. Alternately, you can make your own molds with tin foil. Even out the dough with damp hands. Sprinkle the tops with the sesame seeds.
- Let rise, uncovered, in a warm place for 1 hour. I place them in my oven with the oven light on (remember to remove them before preheating though!).
- Preheat your oven to 375ºF. Bake the buns for 15 to 17 minutes, or until golden on top.
- Let cool for 15 minutes before removing them from the molds. For optimal slicing, let cool for another 10 minutes on a wire rack. Slice and toast for your burger!
**The mixture is quite sticky but thick enough that you might be able to bake it free-form (I haven't tried this yet) without it spreading too much. Plop four mounds onto a parchment or silicone mat-lined baking sheet and shape them with damp hands to rounds that are just over 4 inches in diameter.