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Tuesday, 18 March 2014

Light and Fluffy Hamburger Buns - Gluten Free!

These rolls are an easy to whip up, light and tasty roll.  They're lighter and fluffier in flavor than the normal hamburger buns I make.  We find that they go well with hamburgers, and are great topped with meatballs/sauce and mozzarella for mini meatball sliders.  I absolutely love them toasted, buttered, and topped with a fried egg, ham and cheese for breakfast.  The best part is you can whip them up in a mixer, pipe them out on the pan, rise, bake, and have fresh rolls within an hour! Enjoy!

Light and fluffy hamburger bun topped with lettuce and a homemade patty.

Light and Fluffy Mini Hamburger Rolls
Makes 12 small hamburger buns

Butter a 12-hole whoopie pie/muffin top pan.  Using this pan keeps the dough from spreading, so you end up with nicely shaped hamburger buns.

In a mixer with paddle attachment, combine the dry ingredients (you have 2 flour options, use Kristin's GF mix for a more robust, slightly denser roll, and the other flours listed below for a lighter, fluffier roll - I tend to make the lighter, fluffier version most of the time):
2 tsp quick-rise yeast
1 tsp salt
3 cups Kristin's gluten-free flour mix + 1 tsp xanthan gum
1 cup brown rice flour
1/2 cup white rice flour (OR 1/4 cup sorghum flour + 1/4 cup white rice flour for a richer flavor)
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch or cornstarch
2 tsp xanthan gum

1 1/4 cup lukewarm water
2 1/2 Tbsp maple syrup (or honey)
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar

Beat 3-4 minutes at medium speed.

Place batter in a ziploc freezer bag (make sure you use a high-quality freezer bag or it will tear as you try to pipe out your dough).  Cut 3/4" piece from the corner of the bag.
Pipe dough evenly in the pan.  You can use the back of a spoon to smooth out the tops.

Let sit uncovered in a warm location 20-25 minutes to rise.   Bake at 350F for 25 minutes, until nicely browned.  Remove buns from pan to a cooling rack.
Light and fluffy, fresh from the oven. 
Still light and fluffy, a slightly shorter rising time (20 minutes, instead of 25), and using the heartier flour mix.
Great warm or cooled.  Leftovers can be sliced and frozen.
Slice and serve with your favorite hamburgers, meatballs, sauce & mozzarella, fried egg & cheese, or as a sandwich roll.  Enjoy!
A delicious meatball sub/slider - a fresh roll topped with meatballs in sauce and mozzarella cheese. Delicious!


  1. A winning recipe for sliders, using canning jar tops for the molds. Thanks.

    1. What a great idea to use the canning jar tops! So glad it worked out for you!

  2. I made some of these a while back.. Oh my, they were wonderful, everyone are them not knowing the ingredients. I use duck eggs and they are delicious!!! Thanks for Sharing.. :)

    1. You're so welcome! I'm glad everyone enjoyed them. I'll be whipping them up again myself soon!