Burger buns have been real tough for me. I have tried SO many different ways to perfect it and it just never worked. They would either be too dense, too flat, too hard, too crumbly, or just plain taste awful. I was almost ready to give up and just buy the crazy expensive varieties in the store, but I wanted to give it one last ditch effort.
I am so glad I did! These buns are better than any white-flour, gluten-filled bun you could ever buy, yet they aren’t white-flour filled nor do they have any gluten!
Not only can you use these as burger buns but you can make make them a bit smaller and use them as a roll alongside your meal. I know in my house, you can’t have a pasta dish without having bread to soak up all the sauce so these make the perfect bun for the job!
(Here is a picture of this bun recipe where I made them a tad smaller than the size of a burger bun and served them as rolls along our meal)
There are just a few steps to making these buns but they are easy and it’s really quick. I promise.
First step: Yeast Mixture
1 cup warm water
1 packet of dry active yeast (not instant)
- In a small bowl combine yeast and water and let the yeast dissolve for a few minutes while you get the rest of the ingredients ready. It should be foamy on top when you are ready to use it.
Second step: Dry Ingredients
1 cup brown rice flour
1 1/2 cups tapioca flour
1/2 cup millet flour
1/2 cup sorghum flour
1 tbsp xanthan gum
1 tsp Himalayan sea salt
- Mix all dry ingredients in a mixing bowl or stand mixer.
Third Step: Wet Ingredients
1/2 cup water
3 tbsp raw local honey
1 tsp apple cider vinegar
- In a small bowl, whisk all wet ingredients together.
Fourth Step: Putting it all together
- Using a mixer, pour the wet ingredients into the dry ingredients and mix well. Then add in the yeast mixture.
- Keep mixing until a dough forms.
- It is a sticky dough, so I use a spoon or measuring cup to scoop out the size buns I want and place them on a cookie sheet. When making burger buns I use a 1/2 cup scoop. For making rolls I use a medium sized serving spoon.
- Optional: sprinkle sesame seeds on top and gently press them into the dough before placing in the oven.
- Bake at 375 for 18-20 minutes.