Description
After being gluten-free for 4 years and really missing out on eating burgers with buns, I experimented with a handful of bread recipes to come up with a good gluten-free, milk-free bun that the whole family enjoys.
Ingredients
- 2 tablespoons white sugar
- 1 tablespoon active dry yeast
- 2 cups warm water
- 1 ½ cups rice flour
- 1 ½ cups gluten-free oat flour
- ¾ cup tapioca starch
- ¾ cup cornstarch
- 1 tablespoon xanthan gum
- 1 teaspoon salt
- 5 eggs
- ½ cup canola oil
- 1 tablespoon sesame seeds (Optional)
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam
- about 5 minutes.
- Combine rice flour
- oat flour
- tapioca starch
- cornstarch
- xanthan gum
- and salt in a mixing bowl; mix to combine. Add yeast mixture
- eggs
- and oil; mix using an electric mixer on high speed for 3 minutes.
- Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
- Allow to rise in the preheated warm oven
- 30 to 40 minutes.
- Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
- Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden
- 12 to 15 minutes more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 18