Easy Gluten-Free Burger Buns

In a previous post, I had shared a low-carb burger bun recipe. But what about the days when I am going to carb refeed? I like to reset my leptin and insulin sensitivities at least once a week as part of my cyclical ketogenic diet.

For that, I love using this recipe. The only problem is that it requires proofing overnight. I’m a “what should we have for dinner?” person minutes before dinner.

Rather than proofing overnight, if you have access to a sous vide machine, we have found that setting the dough to proof/rise for an hour at 110 degrees works just as well.

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Hope you enjoy! This is definitely the best gluten-free burger bun recipe that I’ve tested out. Special thanks to Daniel for making the recipe this time around– all I had to do was take pics 🙂

Easy Gluten-Free Burger Buns

Ingredients

Liquid:
1.5 cups water, room temperature
1/4 cup olive oil
3 eggs

Dry:
3 1/4 cups sorghum flour bread blend (about 1 lb)
2 tablespoons sugar
2 teaspoons instant yeast
3 scant teaspoons xanthan gum or 3.5 teaspoons guar gum (see notes)
1 teaspoon salt
1/4 teaspoon instant yeast
Sesame seeds, optional

Instructions

  1. In the bowl of a stand mixer combine: water, oil, and eggs. Mix well.

img_06782. In a separate bowl (or ziploc bag) combine: gluten free flour, sugar, yeast, xanthan gum, and salt. It’s important to blend dry ingredients thoroughly before adding to liquid ingredients.

3. Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. Dough will have the consistency of a thick brownie batter and will be stickier than its gluten counterpart.

4. After mixing thoroughly, cover dough and leave in sous vide at 110 degrees for an hour. Remove dough and let sit at room temp for 20-30 minutes. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough.

5. Preheat oven to 350° and grease 12 – 4″ round mini cake pans. Scoop dough using a #10 disher. Spread dough to edges and smooth top of buns gently with a dampened spatula. A few minutes (10-15) in a warm room is all that’s needed before baking. Bake buns for 22-24 minutes.

6. Let buns cool for a few minutes, then remove from pans and transfer to a cooling rack. This is important, because condensation will form on bottom.

Our dinner below features roasted spaghetti squash with pesto as an alternative to vegetable-oil-fried/bad-for-you fries.

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