Every other Saturday night is hamburger and french fries night at our house! Although, I am no longer strictly gluten-free anymore, I found when I did the 30 day clean eating challenge, that I really liked and preferred some of my homemade gluten-free goodies, like my favorite chocolate chip cookies and biscuits, over their glutenous counterparts.
This recipe was literally a quick throw together of some ingredients, a hope and a prayer, at the last minute on a Friday night because I needed a gluten-free hamburger bun for my meatless burgers. The result was an amazing bun! This recipe only makes three hamburger buns. Why? Because, I only have three ramekin bowls. If you have more bowls then by all means make more buns.
If you are new to gluten-free baking, I don’t recommend that you do what I did and put a few ingredients together and hope for the best, because chances are you are going to be really disappointed with the outcome. Gluten-free baking is completely different than non-gluten-free baking. So, if you are new to being gluten-free I HIGHLY RECOMMEND that you follow a recipe.
To make these amazing buns, first you need to weigh the gluten-free flour and put it in a bowl.
Next you are going to add the rest of the dry and wet ingredients.
Using a spoon, stir this mixture to combine well. You will end up with a very thick doughy batter.
Place your ramekin bowls on a small baking sheet for easy transfer to the oven. Spray the bowls with cooking spray. Divided the dough into three equal portions in the bowls. I use a heaping ice cream scoop full of dough.
Next, use a wet spatula to spread and smooth the dough flat into the bowls.
Cover them and set them in a warm place to rise until double in bulk.
Bake at 350 degrees for 25 minutes until they are a light golden brown and fully cooked. Remove them from the oven and let them sit in the bowls for five minutes. Remove the buns from the bowls and cool on a wire rack. This prevents sticking and helps keep the bottoms of the buns soft. Use immediately or store in an air-tight container for up to three day. These freeze well.
The buns are thin, but I like mine a little thinner. They cook more thoroughly and are not dense, dry or gummy in the middle. Serve this with your favorite burger and toppings. For some vegan inspiration, these go great with my meatless burgers.
Denise’s Perfect Gluten-Free Chocolate Chip Cookies
Denise’s Perfect Gluten-Free Biscuits