for love or burger buns

gluten-free sesame seed burger buns

I’ve had such a craving for burgers. This isn’t the first time either.

In the past, I had tried to sate that hunger with a burger patty, a pickle & a blend of ketchup & spicy mustard. It never really did the trick though.

Whilst in Colorado last year, my mum took me to the most fantastic place that had gluten-free burgers on their menu. I was in heaven. I swear, I must have made her take me back there at least four times. Each time ordering the same thing. A truffle burger with swiss cheese & all the fixings. HEAVEN!

It’s been 2 months since those blissful, mouth watering, juicy burgers…. and the cravings are back.

Lucky for me, I’m getting better at making bread. Waaaay better.

Hello beauty…. come to mama!

xxx

Ingredients:
- 12g sugar
- 84g brown rice flour
- 70g sweet rice flour
- 42 tapioca flour
- 28g sorghum flour
- 180g potato starch
- 30 corn starch
- 140g almond flour
——————–
- 1 tbs yeast
- 100g milk
- 150g water
——————–
- 1 tsp guar gum
- 2 tbs unsalted butter, melted
- 2 large eggs, beaten
——————–
- 1.5 tsp salt
——————–
- 1 egg, beaten
- 2-3 tbs black sesame seeds (optional)

Directions:
1. in a large bowl, combine the sugar, brown rice flour, sweet rice flour, tapioca flour, sorghum flour, potato starch, corn starch & almond flour. Give these ingredients a really good whisk to make sure they are thoroughly incorporated & aerated.
2. transfer 150g of this mix into the bowl of your stand mixer & add the yeast to it. Reserve the rest of the flour for later.
3. combine the milk & water in a saucepan & bring it up to body temperature. No more than 36C (this can also be done in a microwave). Pour this into the bowl of your stand mixer & give the ingredients a good stir with a spatula. Cover the bowl with cling-film & leave in a warm place for 24 hours.
4. once the 24 hours have elapsed, remove the cling film & add the following to the wet mix: the rest of the flour blend from the day before, the guar gum, unsalted butter, 2 eggs & the salt. Fit your mixer with the dough-hook attachment & allow it to work until the dough comes together into a ball, this should take about 10 minutes. Stop the mixer & cover your bowl with cling-film again. Leave in a warm place & allow to rise for 3 hours.
5. preheat your oven to 220C & if you have a pizza stone, stick that in the oven as well whilst it’s preheating (if you don’t, don’t worry about it).
6. Once heated, you can divide your dough into 5 equal portions & roll them in the palm of your hand until each one forms a nice ball (If the dough is sticky, wet your hands before rolling). flatten the balls slightly with the palm of your hand, brush each one lightly with the egg wash & then generously sprinkle with sesame seeds.
7. place the balls on the pizza stone about 6cm apart & bake for 25-30 minutes. To test if the buns are done, pick one up and tap on the bottom of it, it should produce a nice hollow sound. Transfer to a wire rack to cool.

P.s. if you want to know where you can use your freshly made buns, check out our tender beef burgers or a salmon burger recipe!

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

2 thoughts on “for love or burger buns

    • Hi Vespa! I’m glad you like the look of them. They were delicious, but more than anything it was just such a pleasure to enjoy a real burger again. If you give them a try, I would love to have your feedback on how they worked out for you :)

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