Gluten-Free, Yeast-Free Sandwich and Hamburger Buns |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'm awaiting the flour before trying this for myself, but need to post it to keep it handy. :) Prep time is an estimate for now. Ingredients:
2 cups gluten-free flour (better batter brand recommended) |
1 teaspoon salt |
1/3 cup sugar (sugar may be added to taste) |
4 eggs |
2/3-3/4 cup milk (or water, *for a denser bun, see note below) |
Directions:
1. It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.
2. In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.
3. Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Allowing this batter to sit for more than a minute or two will result in deflated buns! Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
4. If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
5. If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
6. Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
7. Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns – it is not unusual for the buns to deflate by about 1/3. This is okay! The deflation causes the very fine texture you will see, when you cut/split the bun. *To have less deflation, use the smaller amount of water – this will cause a denser bun.
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