Gluten Free 60 Whole Grain Hamburger Buns Recipe or Bread
Indulge in the wholesome goodness of these **Gluten-Free 60% Whole Grain Hamburger Buns**, a healthier and allergen-friendly alternative that doesn’t compromise on flavor or texture. Made with a nutritious blend of **brown rice flour, sorghum flour, and psyllium husk**, these buns boast a soft yet sturdy crumb, perfect for cradling your favorite burger patty or crafting a delicious sandwich. The recipe uses **honey and apple cider vinegar** to enhance natural sweetness and flavor complexity while incorporating optional **sesame or poppy seeds** for an added crunch. Quick to prepare with a total time under an hour and a half (including rise time), these buns are a perfect choice for weeknight meals. Whether served fresh or toasted, they’re sure to be a hit for anyone seeking a gluten-free, whole grain bread experience!
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Recipe Information
Ingredients
- 120 grams Brown rice flour
- 80 grams Sorghum flour
- 100 grams Tapioca starch
- 80 grams Potato starch
- 10 grams Psyllium husk powder
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 2 tablespoons Honey
- 300 milliliters Warm water (110°F/43°C)
- 1 tablespoon Apple cider vinegar
- 1 large Egg (room temperature)
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds or poppy seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the brown rice flour, sorghum flour, tapioca starch, potato starch, psyllium husk powder, salt, and instant yeast. Mix thoroughly to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the warm water, honey, apple cider vinegar, egg, and olive oil until fully combined.
Slowly add the wet ingredients into the dry ingredients while mixing (using a hand mixer with dough hooks or a stand mixer with the paddle attachment) on low speed. Increase to medium speed and beat for about 2-3 minutes until a thick, sticky dough forms.
Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm spot for 45-60 minutes, or until slightly puffy but not doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Using wet hands, divide the dough into 8 equal portions and shape each portion into a smooth bun. Place them evenly spaced on the prepared baking sheet.
Optionally, brush the tops of the buns with a little olive oil or water and sprinkle sesame seeds or poppy seeds for added texture and flavor.
Bake the buns in the preheated oven for 20-25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
Remove the buns from the oven and allow them to cool on a wire rack before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 353.4 g | 129% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 39.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
