Hamburger Buns! (GF)

Ingredients

(for 1x batch — multiply as needed)

• 3 ¼ cups (455 g) all purpose gluten free flour blend, plus more for sprinkling

• 1 ½ teaspoons xanthan gum, omit if your flour blend already contains it

• ½ cup (43 g) tapioca starch

• 1 tablespoon (9 g) instant yeast (or 1 ¼ tablespoons active dry yeast)

• ¼ teaspoon cream of tartar

• ¼ teaspoon baking soda

• 1 tablespoon (13 g) coconut sugar

• 1 teaspoon (6 g) kosher salt

• 1 teaspoon apple cider vinegar

• 2 tablespoons (28 g) avocado oil

• 1 (25 g) egg white, at room temperature

• 1 ½ cups (12 fl oz) warm water (about 95°F)

For Topping:

• Egg wash: 1 egg of any size at room temperature, beaten with 1 tablespoon milk or water

• Sesame seeds for sprinkling (optional)

Instructions

Instructions

Make the Dough:

In the bowl of a stand mixer fitted with a paddle attachment, add the gluten free flour, xanthan gum, tapioca starch, yeast, cream of tartar, baking soda, and coconut sugar. Use a handheld whisk to thoroughly combine the dry ingredients. Add the salt and whisk again to distribute evenly.

Next, add the apple cider vinegar, softened butter, egg white, and warm water. Mix on medium speed until the dough begins to form.

Increase the mixer to high speed and beat until the dough transforms from a rough ball into a whipped, airy, cohesive texture.

Transfer the dough to a lightly greased container or bowl. Spray the top of the dough lightly with oil and cover it tightly with a lid or plastic wrap.

Let the dough rise in a warm, draft-free place until it increases by about 50% (this should take about 1 hour), or refrigerate it for up to 3 days if making ahead.

Shape the Buns:

When you’re ready to shape the rolls, line two baking sheets with unbleached parchment paper.

If the dough has been chilled, you can use it straight from the refrigerator. If not, place it in the fridge for at least 15 minutes before shaping — cold dough is much easier to handle.

Lightly flour your work surface and turn the dough out onto it. Dust the top of the dough with a little extra flour. Knead it gently, folding and pressing it over itself several times, until it feels smoother and slightly firmer.

Divide the dough into two equal halves. Set one half aside and cover it to keep it from drying out. Cut the other half into four equal portions.

Take one piece at a time, dust it lightly with flour, and shape it into a ball by tucking the edges underneath. Roll it between your palm and the surface to form a smooth, even ball.

Flatten each ball slightly into a disk about ¾ inch thick. Place the formed disks onto the prepared baking sheets.

Repeat the process with the remaining dough until you have eight disks in total.

Let the Buns Rise:

Cover the shaped buns loosely with lightly oiled plastic wrap and let them rise in a warm, draft-free place for about 1 hour, or until they’ve grown by about 50% in size.

Around the 45-minute mark, preheat your oven to 400°F. Avoid letting the dough over-rise — if the tops start to develop small air bubbles or a pock-marked look, it’s time to bake.

Bake the Buns:

Once the buns have risen, gently brush the tops and sides with the egg wash. Sprinkle sesame seeds on top, if using.

Bake in the center of the preheated oven for about 18 minutes, or until the buns are puffed and very pale golden on top. The internal temperature should reach about 190°F when measured with an instant-read thermometer.

Remove the baking sheets from the oven and allow the buns to cool on the pan until they’re no longer hot before slicing.

Storage:

To store, slice and let any leftover buns cool completely. Wrap them tightly in a freezer-safe bag, removing as much air as possible, and freeze for up to 2 months.

When ready to enjoy, defrost in a toaster on a light setting until warmed through.