December 11, 2011

Multigrain Hamburger Buns


Since I met my husband, we have tried many different varieties of both store bought and home made hamburger buns, but these are by far the most flavorful and texturally pleasing. The multigrain mix I use in this recipe makes the buns super moist, but they don't fall apart. They'll keep for about 4 days at room temperature, but they will keep in the freezer for up to 3 months. The only tricky thing about the recipe is the equipment. I have found that if you have the right tools, you can make anything gluten-free. I used a round cookie-pop pan that I got at Michaels for about $5 (with a coupon), but you can also use English muffin rings.

 Yield: 6 - 4" buns

Ingredients:
1/2 cup Gluten-Free Multigrain Flour Mix
1 cup tapioca starch
1 1/2 tsp potato flour (not potato starch)
1 tsp xanthan gum
1/2 tsp sea salt
1 1/2 Tbsp honey or sugar, divided
1 1/2 cups warm water
1 Tbsp active dry yeast
1 tsp apple cider vinegar
1 egg
2 Tbsp olive oil

Sesame Seeds, Gluten-free Oats, Poppy Seeds, Dried Onions for top of bun
1 egg beaten with 1 Tbsp water for egg wash
Oil spray for pans/rings




Directions:
Preheat oven to 375 degrees Fahrenheit. Spray English muffin rings or pan with oil spray and set aside. Combine 1/2 Tbsp sugar, water and yeast and let sit till bubbly. In the bowl of a stand mixer, combine multigrain flour mix, tapioca starch, potato flour, xanthan gum, sea salt and 1 Tbsp sugar. With the mixer on low speed add egg, vinegar and olive oil and mix until combined. Add yeast and water mixer and continue mixing on low speed until it comes together. Increase speed to medium-high and mix for about 2 minutes more. The dough will be very soft. Using a spring-action icecream scoop, fill prepared pans/rings with about 1/3 cup dough. Spray top of each bun and cover with a sheet of plastic wrap. Press the dough down until it fills the ring or the mould in the pan. Let rise in a warm area (I use the stovetop as the oven is preheating) until doubled in size. Brush with egg wash and top with sesame seeds, onions, sea salt or bits of gluten-free oats. Bake for about 15 minutes or until golden on top. Remove from molds/rings and cool on a wire rack. Serve with your favorite burger and toppings. Enjoy!


2 comments:

  1. These look great! I'm going to try them with flax instead of egg. I hope they turn out :)

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  2. Heidi, the flax should work perfectly in these. You might need to add a little extra water when you are mixing the dough as the flax absorbs alot of moisture. I would love to know how they turn out!

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