Here are some burger buns that were nicely sturdy – they didn’t crumble at all when being cut, and didn’t get soggy when holding sloppy joes. Pretty convenient!

Ingredients:

• 2 cups brown rice flour
• 1 cup tapioca starch
• 1 tablespoon instant yeast
• 1 tablespoon xanthan gum
• 1/2 teaspoon onion powder, rosemary or garlic seasoning, opt
• 1 1/2 teaspoon salt
• 2 teaspoons sugar or honey
• 1 cup warm water
• 4 eggs, room temperature
• 1/4 cup olive oil
• 1 teaspoon apple cider vinegar
• egg wash (1 egg + 1 tablespoon of water)
• coarse salt or sesame seeds for the top (optional)

Combine the warm water and yeast in a medium bowl and set aside briefly.

Combine the brown rice flour, tapioca starch, xanthan gum, seasoning, if desired, salt, and sugar in a large bowl.

Stir the eggs, olive oil, and cider vinegar into the yeast/water bowl.

Whisk the liquids into the dry goods until evenly mixed, and continue to stir a further 2 minutes.

Grease a baking sheet, or if you have it a muffin top pan. Spoon the dough into 6 well-spaced blobs on the sheet or pan.

Wet a metal spoon, then use the back of the spoon to smooth into a flattish circle shape.

Spray the tops of the buns with cooking spray, then cover loosely with plastic wrap and let rise somewhere warm for 30 minutes. During the rising, preheat the oven to 400 degrees.

Before baking, brush the top of the dough gently with the egg wash and sprinkle with salt or sesame seeds, if desired. Bake for 12-15 minutes, until browned.

Cool on a wire rack.

As I mentioned before, these slice nicely for sandwiches (and I didn’t even cut my hand open, what a day!). I think with more experience at the smoothing stage, you could get these to be less lumpy, and even nicer looking, but for now they’ve definitely at least got taste and texture right!

I’ll be submitting this to YeastSpotting!

Gluten-Free Burger Buns

Adapted from Skinny GF Chef.

• 2 cups brown rice flour
• 1 cup tapioca starch
• 1 tablespoon instant yeast
• 1 tablespoon xanthan gum
• 1/2 teaspoon onion powder, rosemary or garlic seasoning, opt
• 1 1/2 teaspoon salt
• 2 teaspoons sugar or honey
• 1 cup warm water
• 4 eggs, room temperature
• 1/4 cup olive oil
• 1 teaspoon apple cider vinegar
• egg wash (1 egg + 1 tablespoon of water)
• coarse salt or sesame seeds for the top (optional)

Combine the warm water and yeast in a medium bowl and set aside briefly.

Combine the brown rice flour, tapioca starch, xanthan gum, seasoning, if desired, salt, and sugar in a large bowl.

Stir the eggs, olive oil, and cider vinegar into the yeast/water bowl.  Whisk the liquids into the dry goods until evenly mixed, and continue to stir a further 2 minutes.

Grease a baking sheet, or if you have it a muffin top pan. Spoon the dough into 6 well-spaced blobs on the sheet or pan. Wet a metal spoon, then use the back of the spoon to smooth into a flattish circle shape. Spray the tops of the buns with cooking spray, then cover loosely with plastic wrap and let rise somewhere warm for 30 minutes. During the rising, preheat the oven to 400 degrees.

Before baking, brush the top of the dough gently with the egg wash and sprinkle with salt or sesame seeds, if desired. Bake for 12-15 minutes, until browned, then cool on a wire rack.