Gluten Free Burger Buns

• servings: 8 servings
• active time: 45 minutes
• total time: 2 hours 15 minutes

Ingredients

20 g (4 tbsp) whole psyllium husk (If using psyllium husk powder, use only 17g.)

280 g (1 cup + 2½ tbsp) lukewarm water - 295 g for high altitude, 110-115 degrees

230 g (2 cups) tapioca starch

135 g (1 cup) millet flour, plus extra for flouring the surface

60 g (⅓ cup + 2 tbsp) sorghum flour

50 g (¼ cup) caster/superfine or granulated sugar

8 g (2½ tsp) instant yeast (If using active dry yeast, use 10g.) - 6 g for high altitude

8 g (2 tsp) baking powder

7 g (2¾ tsp) xanthan gum

12 g (2 tsp) salt

120 g (½ cup) whole milk, lukewarm (warm to 110-115 before adding with eggs and oil, almond milk also works)

2 US large/UK medium eggs, room temperature

50 g (3½ tbsp) sunflower oil, or other neutral-tasting oil of choice, room temperature

1 US large/UK medium egg, whisked, for brushing the buns, room temperature (I used egg white)

1-2 tbsp sesame seeds, for sprinkling the buns, optional

Directions

Making the dough:

I recommend making the dough using a stand mixer fitted with the dough hook attachment, as it'll be very soft and sticky.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the milk, eggs and oil to the psyllium gel, and mix well to combine. (I use immersion whisk to blend really well)

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.) (I mix with spatula until no dry flour before using the blender)

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free burger buns.

The final dough will be VERY soft and sticky – that’s okay, you’ll be working on a generously floured surface (and with floured hands) so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final buns too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.

Shaping the burger buns:

When it comes to shaping these gluten free burger buns, it’s important that you work on a quite generously floured surface and with floured hands. (I use millet flour)

Turn out the dough onto a generously floured surface, and dust the top of the dough with flour as well. Give it a gentle knead (with floured hands) and shape it into a ball. (I use scraper to lift and form into ball vs my hands.)

Divide it into 8 equal portions, each should weigh about 130g. (I made 9 portions at about 117 g each.)

Again working on a floured surface, shape each portion into a ball, making sure that its surface is fairly smooth, using bench scraper. (Slightly Flatten the balls a bit into a disc shape, about 1/2-3/4” thick after putting the balls on the pan and before proofing them so they don’t rise as tall but spread out more.)

Arrange the shaped burger buns on a large lined baking sheet, making sure that they're spaced as far apart as possible, as they will increase in size during both proofing and baking. (If they're too close together, they can "fuse" together during baking, which won't affect their texture but it will distort their shape so they won't be perfectly round.)Tip: If you can't fit all the burger buns on a single baking sheet, you can arrange them on two baking sheets, 4 buns per sheet. You'll need to bake them one baking sheet at a time, one after the other.

Proofing:

Lightly cover the burger buns with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes - see note! Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.

Baking the burger buns:

Adjust the oven rack to the middle position and preheat the oven to 375ºF (190ºC). Optional: For improved oven spring and an even more open, airy crumb, you can place a baking steel or baking stone on the middle oven rack before you start preheating the oven (you'll place the baking sheet with the buns directly onto the hot baking steel/stone when you bake them). Use rack on 4th notch from bottom.

Once the burger buns have doubled in size, brush them gently with the egg wash and sprinkle with sesame seeds.

Bake at 375ºF (190ºC) for about 14-15 minutes or until the burger buns are deep golden brown on top. (If your burger buns are on two baking sheets, bake them one batch at a time.)

Immediately out of the oven, transfer the burger buns onto a wire rack to cool. Serve warm or cooled completely to room temperature.

Storage:

These gluten free burger buns keep very well in a closed container in a cool, dry place (or at room temperature) for 3-4 days. They'll stay beautifully soft for days, and you don't even need to reheat them before serving – although they're delicious toasted as well.

Notes

Due to altitude, these do not need to proof as long. Try 45 min to 1 hour proof time. Preheat oven and pizza steel on rack at 4th from notch at 395 degrees. When putting the pan in the oven, spray the oven bottom with water multiple times (not the buns), close door and turn oven down to 375 degrees for 15 min bake time.

Kat does not say to flatten the balls into a disc shape before proofing but I think it will work better.