Best 4 Gluten Free Multigrain Hamburger Buns Recipes
In the pursuit of creating a wholesome and satisfying dining experience, the gluten-free multigrain hamburger bun emerges as a culinary masterpiece that caters to individuals with dietary restrictions and those seeking healthier alternatives. This meticulously crafted bun offers a symphony of flavors and textures, combining the goodness of multiple grains, while adhering to the strictures of a gluten-free diet. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will lead you through the process of creating this delectable treat, ensuring a delightful and wholesome addition to your next burger feast.
Here are our top 4 tried and tested recipes!
GLUTEN FREE 60% WHOLE GRAIN HAMBURGER BUNS RECIPE (OR BREAD)
I didn't actually do the math but these buns taste like the bread we used to comprise on. Healthy enough for Mom but still fluffy enough for the family to enjoy. This recipe was, as all successful multigrain bread recipes I've read have been, inspired by Heather Butt and Donna Washburn of 125 Best Gluten-Free Recipes. I freeze them as soon as they are cool and when I pull them out they are as good as new. If you are baking gluten free and haven't bought muffin top pans yet, I have to say, besides my mixer, they have been my best gluten free investment. This recipe makes one 4 1/2 by 9 loaf and one bun if you prefer bread and doubles very well if you want bread and buns. Since I started using this recipe my gluten eating husband doesn't buy bread anymore.
Provided by Chef 616082
Categories Yeast Breads
Time 35m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.
- In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.
- In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.
- With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.
- Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.
- Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.
GLUTEN FREE MULTIGRAIN HAMBURGER BUNS
Finally, tasty nutritious gluten free buns that rise well and taste delicious. I often add spice to the mix that would contribute to the taste of the final sandwich such as a teaspoon of garlic or onion powder or Mrs Dash etc. If you don't have chia add another egg but they rise better and are better for you with the Chia. I got sick of all of my tasty, nutritious sesame seeds falling on my plate so now I toss them in.
Provided by Chef 616082
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Butter 2 muffin top pans or 12 english muffin rings and place on parchment lined baking sheet .
- In a small bowl stir sugar into 1 cup of water, sprinkle yeast on top, cover with saran wrap and set aside to bloom.
- Stir the chia seeds into the 1/2 cup of water stir well. Three minutes later stir again then set aside.
- Grind gluten free oats, toasted almonds and flax in coffee grinder until they are very fine.
- Combine tapioca starch, arrowroot, teff, guar gum, baking powder and sesame seeds in the bowl of electric mixer. Add oat, flax and almond meal and mix on low until well combined with no lumps.
- In a small bowl mix eggs, honey, oil, cider vinegar and chia mixture.
- Add to dry ingredients along with yeast mixture.
- Blend on low speed until combined, push down sides of bowl with spatula then mix on medium high for 4 minutes. If too wet add a little more oat flour if too dry add water a teaspoon at a time until correct texture is reached.
- Spoon into rings, smooth with the back of a damp spoon, sprinkle with sesame seeds if you like them.
- Rise in a warm place until they are double in size (about 45 minutes).
- Bake in a 400 degree oven for 20 to 30 minutes until they are deep golden brown with an internal temperature of 210 degrees.
Nutrition Facts : Calories 182.2, Fat 14, SaturatedFat 1.6, Cholesterol 35.2, Sodium 84, Carbohydrate 11, Fiber 3.8, Sugar 3.9, Protein 5.4
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
MULTIGRAIN BUNS
Delicious with a meal or to make a sandwich, these light and tasty rolls have a super nutty flavor.-Josie Drzewicki, Spirit River, Alberta
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, oats, 1 egg, sesame and sunflower seeds, oil, butter, sugar, salt, caraway, vinegar and 2 cups all-purpose flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch dough down. Shape into 18 round balls; roll each into a 4-1/2 in. circle. Place on grease baking sheets. Beat egg yolk with water; brush over buns. Sprinkle with oats. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20 minutes or until golden brown. Remove from pans.
Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
Tips:
- Using a gluten-free flour blend will yield the best results for this recipe.
- Be sure to activate the yeast properly by following the instructions on the package.
- Knead the dough until it is smooth and elastic, about 10 minutes.
- Allow the dough to rise in a warm place until it has doubled in size, about 1 hour.
- Shape the dough into buns and place them on a greased baking sheet.
- Allow the buns to rise again for about 30 minutes.
- Bake the buns in a preheated oven at 375°F for 20-25 minutes, or until they are golden brown.
- Let the buns cool completely before slicing and serving.
Conclusion:
These gluten-free multigrain hamburger buns are a delicious and healthy alternative to traditional hamburger buns. They are easy to make and can be enjoyed by people with and without gluten sensitivities. With their hearty flavor and chewy texture, these buns are perfect for your next backyard barbecue or picnic.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love