Gluten Free / Nightshade Free Burger Buns
As I’m sure I’ve mentioned a few times at this point- we recently discovered Charlie is allergic to quite a number of things, including gluten and nightshades! That means not only does he now need gluten free bread, he needs bread that doesn’t contain any form of potato (which is a nightshade). Unfortunately, many gluten free flour blends, and pre-made gluten free breads do in fact contain potato. It seems to be a very common ingredient in gluten free baking of all sorts. There are a few items that fit thew bill, but so far none that Charlie loves, and no burger buns! So what’s a girl to do but bake her own? While these buns take a little bit of work to make, and require a certain type of flour, they are well worth the effort as they really meet my very high gluten free standard. I hope you’ll enjoy them as much as Charlie does.
PrintGluten Free, Nightshade Free Burger Buns
Yields 6 buns.
Special equipment: stand mixer or electric mixer, six mini pans ( 4 x 1.25 in works well), an ice cream scoop- optional, pastry brush, cooling rack- optional
Ingredients
- 2 & 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 tsp kosher salt
- 1 & 1/2 cups warmed milk
- 1 tbsp white vinegar ((I know this is weird, but don't skip it! It makes a huge difference in how the buns rise and texture.))
- 2 tbsp melted butter
- 1 egg
- 1 egg white (reserve egg yolk for egg wash)
- 3 cups Pamelas Gluten Free Bread Four ((I highly recomend using this particualr gluten free flour blend. Changing blends can change the way a gluten free recipe turns out quite a lot as they often have competly different flours in their mixes which all behave differently and yield different textures.))
- 1 tbsp tapioca flour
- 2 tsp baking powder
- additonal splash of milk
- sesame seeds (optional )
Instructions
- Add yeast, sugar, salt, and warm milk to the bowl of a stand mixer. Allow the mixture to stand until bubbly- about five minutes.
- In a seperate bowl sift togethte the gluten free bread flour, tapioca flour and baking powder.
- Add the vinegar, melted butter, egg and egg white (reserve the yolk for an egg wash), and sifted flour mixture to the stand mixer bowl. Mix using the paddle attachment on low for five minutes. The mixture will be very smooth and have a thick cake batter like consistency raither then a typical bread dough consistency.
- Spray six mini pie pans with spray oil and divide the batter evenly between the six pans. An ice cream scoop can be helpful for this step. Use a rubber spartual or the back of a spoon to gently shape the batter into a bun shape (i.e. a half dome on the top). Lightly wetting the spatula will help with the shaping.
- Whisk together the reserved egg yolk and a splash of milk. Brush each bun with the egg wash and sprinkle with sesame seeds (if desired).
- Preheat the oven to 400*. Place the buns uncovered in a warm location (near the stove usally works well). allow the buns to rise for 20 minutes.
- Bake the buns at 400* on the middle rack fro 18-20 minutes. The buns should be goldren brown and make a hollow sound when tapped on, when they are done. Remove the cooked buns from the pans and place on a place or cooling rack. Allow the buns to cool fully before slicing. Slicing the buns while they are still hot will make them gummy.
I’m excited to try this recipe when we’re able to reintroduce honey, which is listed in the Pamela’s GF Bread Mix ingredients. However, we can’t have eggs and I’m wondering what purpose the egg serves so I can find a suitable substitute. Is it solely used as a binder or is the protein necessary? I’m considering substituting with a small amount of water plus gelatin, which I saw used in a pizza crust recipe, or psyllium powder, which I’ve seen in multiple bread recipes. I’m still new to this way of cooking so any tips regarding the science side of things are much appreciated!
Hi Kira,
I hope this ends up working out for you once you can have honey again. I admit I have’t messed with egg replacers because it isn’t an allergy issue in out house. Not sure how it would work out with either of those substitutions. But I’d love to hear how it does when you give it a try. I’ve also heard of people using chia and water as an egg replacer. But again haven’t tried that one myself. Link here about it though: https://minimalistbaker.com/make-chia-egg/ Again please let me know how things work out if you have time!