Gluten free Hamburger flat-buns

These buns are deliciously tasty, and light in texture. They are fluffy and thin, not too over powering on a burger. These aren’t going to be thick and puffy, as the name suggests they are flat buns.

burgerbuns7

Ingredients
2 cups Gluten Free Flour
1 tsp. salt
1/3 cup sugar (sugar may be added to taste)
4 eggs
2/3 cups milk or water

Instructions
It is very important to have a very hot oven for this recipe.

Step 1: Preheat oven to 220*C degrees. Place baking paper on 2 baking trays.

Step 2: In your electric mixer, beat all ingredients on a higgh speed for 7-10 minutes.

All ingredients in one bowl
All ingredients in one bowl

This should produce a batter with a consistency like thickened pancake batter.

After 2 minutes- batter is still dark and does not leave trails.
After 2 minutes- batter is still dark and does not leave trails.
After 10 minutes, batter has thickened and leaves trails after the beater
After 10 minutes, batter has thickened and leaves trails after the beater

Step 3: Working quickly, spoon this mixture by 1/2 cup portions onto prepared baking trays.

burgerbuns3

Note: It is important to work quickly from this point and get them into the hot oven, as allowing this batter to sit for more than a minute or two will result in buns that aren’t as light or fluffy!

Step 4: Wet hands and gently pat the mounds to dampen them. The smoothing step helps glaze the exterior starch and allows the buns to bake to an even, golden finish.

Optional: If desired sprinkle with sesame seeds, poppy seeds, or coarse salt.

burgerbuns2

Step 5: Place in heated oven and bake 15-20 minutes or until golden brown.

Step 6: Allow to cool completely before eating. As the buns cool, you will see a slight deflation of the buns.

burgerbuns

The first day these buns are baked, they are at their best- crispy on top and fluffy inside. They will soften considerably, if desired, after storing for a couple of days. Buns may be refreshed by toasting or microwaving for a few seconds if they are more than 24 hours old, or if you have stored them in the freezer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s