I love hamburgers and eat ground beef all the time, but I’ve had some problems with store-bought gluten-free buns before, like getting a stomach ache and also the buns just not tasting that good. Ben found this recipe by Linda Etherton here and made them for dinner last night. I loved them so much that I thought I would share the recipe. The only changes we made were using only brown rice flour instead of brown and sweet and using butter instead of vegetable oil. Makes about 5 large buns.
1⅓ cups brown rice flour
⅔ cup sweet rice flour
1 cup tapioca starch or flour
1 Tablespoon instant yeast
2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum
½ teaspoon onion powder (optional)
1½ teaspoon salt
2 teaspoons sugar
1 – 1¼ cup warm water
¼ cup vegetable oil (or butter)
1 teaspoon vinegar
1 Tablespoon chia seed mixed with ¼ cup water (optional)
Preheat oven to 400.
Mix wet ingredients together (Eggs, oil, vinegar, and 1 cup of warm water).
Combine dry ingredients (rice flour, yeast, gelatin, xanthan gum, salt, and sugar) in a separate bowl.
Add dry ingredients to mixing bowl of wet ingredients and either beat by hand until combined or use a mixer for about 2 minutes. The dough should be moist and quite sticky. Add small amounts of water if it’s too dry.
Cover with a wet towel and put in a warm place to let rise for 30 minutes.
Scoop even amounts of dough onto a greased cookie sheet and shape into something that resembles buns. Ours ended up unevenly shaped but cut in half quite well and fit burgers perfectly.
Bake at 400 degrees for about 20 minutes. The buns should be brown on top and no longer gooey.
Cool for at least 10 minutes (so you can handle them) then slice in half lengthwise and enjoy! These are also be delicious as biscuits with butter and jam.