Best 3 Gluten Free Batter Buns Recipes
GLUTEN-FREE HAMBURGER BUNS
After being gluten-free for 4 years and really missing out on eating burgers with buns, I experimented with a handful of bread recipes to come up with a good gluten-free, milk-free bun that the whole family enjoys.
Provided by Erron
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
- Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
- Allow to rise in the preheated warm oven, 30 to 40 minutes.
- Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
- Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 28.3 g, Cholesterol 51.7 mg, Fat 8.8 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 170 mg, Sugar 1.5 g
GLUTEN FREE BATTER BUNS
This recipe is in a cookbook that my Mother In-Law's LDS Relief Society had created for a fundraiser that she gave to me for Christmas about 8 years ago. I decided to try using Bob's Red Mill Gluten-Free All Purpouse baking flour in the recipe for a gluten free way and they turned out great, coming out resembling a wheat roll. When I made them, I didn't have time to allow them to rise, so they came out pretty small. The batter will be like muffin batter. I used an ice cream scoop to pour them into the muffin pan. This will make 12 rolls.
Provided by LDSMom128
Categories Breads
Time 1h
Yield 12 Rolls
Number Of Ingredients 7
Steps:
- In a large stand mixer, or you can use a hand mixer, combine the warm water and the yeast and stir well. Let it sit for about 3 minutes. Add the sugar salt and butter. Mix until well combined. Add the egg and mix well. Add the flour and again mix it well.
- Take out your muffin/cupcake pin and spray the pan well with some PAM spray.
- Using an ice cream scooper, pour the batter into the individual spaces, about 3/4 full.
- Allow the batter to rise in the pan for about 30 minutes.
- Bake at 375 Degrees for about 18 minutes.
Nutrition Facts : Calories 51.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 234.4, Carbohydrate 2.5, Fiber 0.3, Sugar 2.1, Protein 1
GLUTEN-FREE SANDWICH BUNS
This is another recipe from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. If you don't have a baking stone put your mini pie pans on a cookie sheet for ease of handling. I am sure you could use a jumbo muffin pan instead of mini pie pans. These buns are supposed to freeze well. Check my shared Gluten-Free cookbook for other recipes from this book.
Provided by Demelza
Categories Breads
Time 2h50m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 13
Steps:
- Measure flours into a 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, sugar, yeast & salt.
- Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- Divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Brush tops of buns with egg white & sprinkle with seeds.
- Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
- Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° F or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
Nutrition Facts : Calories 199.7, Fat 7.9, SaturatedFat 1.9, Cholesterol 57.1, Sodium 428, Carbohydrate 26.7, Fiber 1.7, Sugar 4.6, Protein 5.6
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