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Gluten-Free Sesame Seed Hamburger Buns
Gluten-Free Sesame Seed Hamburger Buns
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Delight in juicy burgers served on homemade sesame seed buns.
Ingredients:
  • 1 tablespoon fast-rising dry yeast
  • 3/4 cup warm water (105°F to 115°F)
  • 3/4 cup plus 1 tablespoon tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup garbanzo and fava flour
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/2 cup plus 2 tablespoons cornstarch
  • 1 3/4 teaspoons salt
  • 1 1/2 teaspoons gluten-free baking powder
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup sunflower oil
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon sesame seed
  • 1 egg white, beaten
Instructions:
  • Prepare the cookie sheet by lining it with cooking parchment paper and then spraying it with cooking spray (without flour). Next, dissolve the yeast in warm water in a small bowl and set it aside.
  • Combine flours, xanthan gum, guar gum, cornstarch, salt, and baking powder in a medium bowl and whisk together. In a separate large bowl, use an electric mixer on medium speed to beat eggs, sugar, oil, and vinegar. Mix in the yeast mixture. Slowly incorporate the flour mixture, continuing to beat on medium speed until a sticky dough forms.
  • Use a 1/4-cup measure to scoop dough into 6 portions on a baking sheet. Shape into buns measuring about 3 1/4x2 inches using wet hands. Cover with plastic wrap and allow to rise in a warm place for about 1 hour and 30 minutes, or until doubled in size.
  • Preheat the oven to 350°F. Spread sesame seeds in an ungreased shallow pan and bake, stirring occasionally, for 8 to 10 minutes, until golden brown. Allow to cool. Unwrap the buns, brush the tops with egg white, and sprinkle toasted sesame seeds on top, being careful not to deflate them.
  • Preheat the oven to 375°F. Bake buns for 15 minutes, then reduce oven temperature to 350°F. Cover with parchment paper and bake for an additional 5 minutes, or until the center reaches 207°F. Transfer buns to a cooling rack and cool completely for about 1 hour before splitting with a serrated knife.

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