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.
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Shandrey Shandreycampbell
shandrey@hotmail.comThese buns were a total disaster. I followed the recipe exactly, but they came out raw and inedible.
Juan G
j_g@hotmail.comI'm not sure if I did something wrong, but my buns turned out really flat.
Osman Sesay
o-sesay@hotmail.comOverall, I thought these buns were pretty good. I would definitely make them again, but I would make a few adjustments to the recipe.
Skyler garrison
g-s54@hotmail.comThe buns were a little bit dry for my taste, but I think that's because I didn't use enough butter in the dough.
John Chitra
john-chitra65@hotmail.comI had a little trouble getting the buns to rise properly, but I think it was because I didn't let the dough rise long enough.
Duke Phenuel
duke72@aol.comThese buns are a little bit more work to make than regular buns, but they're definitely worth the effort.
Kedibone Mokoena
km@gmail.comI highly recommend this recipe to anyone who is looking for a delicious and healthy gluten-free hamburger bun.
tomisax tomisax
t.t@hotmail.comThese buns freeze really well, so I can make a batch ahead of time and have them on hand when I need them.
Jeena Karki
karki.jeena@yahoo.comI'm so glad I found this recipe. It's definitely a keeper!
Sufyan Ali
ali-s@hotmail.comI've made these buns several times now, and they're always a hit with my family and friends.
shakir afridi
a-shakir@gmail.comThese buns are perfect for a cookout or a backyard barbecue.
yousif faisal
f69@gmail.comI love the fact that these buns are made with whole grains. It makes them so much healthier than regular white buns.
RAKIB HOSSAIN 123
rakib.h@hotmail.comThese buns are a game changer for me. I've been gluten-free for years, and I've never had a hamburger bun that I actually enjoyed until now.
Nazmul hassan
nazmul_hassan71@aol.comI was pleasantly surprised by how good these buns were. I'm not usually a fan of gluten-free bread, but these were light and fluffy, and they held up well to my burger.
UNPREDICTABLE 254
unpredictable-2@gmail.comI've tried a lot of gluten-free hamburger bun recipes, but these are by far the best. They're easy to make and taste just like regular buns.
Nilratan Barai
barain24@hotmail.comThese buns turned out amazing! They're soft, fluffy, and have a great flavor. I love that they're gluten-free and whole grain, so I can feel good about eating them.