Oh, heyyy 👋🏻 Long time no see!
I posted these buns on Instagram the other day and I realized I’ve been a bad friend for not sharing.
Ok it’s worse than that. When I downloaded the WordPress app on my new phone it reminded me it’s been over a year since my last post.
In my defense, it was a busy year. Husband. House. Baby. Basically all at once – but I’m back. Ok, back-ish. Let’s see how much the boss baby allows!
I discovered Better Batter GF flour from Nicole at Gluten Free on a Shoestring who has an amazing library of resources for new and seasoned GF bakers alike. While it’s more expensive than making your own blend, my goodness is it a handy, versatile solution and baking at home is always better and cheaper than surrendering to the $7 pack of hockey puck hamburger buns.
This dough is so easy and so quick. Start the dough before you start prepping your burger/chicken/portobello for the grill and they’ll be ready in time to make a stack of summer delicious. The best part? These buns will hold it all in to the very end – no fork and knife needed.
classic burger buns
- 2.5 Tsps Active Dry Yeast
- 2 1/2 Cups Warm Water (110*)
- 2 Tsps Salt
- 2 Tbs Honey
- 3 1/2 Cups Better Batter Gluten Free Flour
- 1 Egg White, lightly beaten with a dash of water
- 2 Tbs Seasame Seeds or Everything But The Bagel Seasoning from Trader Joe’s
Preheat your oven to 400 Degrees
Proof the yeast with a cup of water for 10 minutes.
Add the rest of the water, salt, and honey dissolve.
Sift the flour into the liquid and blend with a dough hook on medium speed for 4-5 minutes – your dough will look very soft, sticky, and loose.
Raise for 30-45 minutes.
With wet hands, form the dough into 6-8 buns depending on how big you want them.
Top with seasoning – seasame seeds are a classic, or a personal favorite of mine is the Everything But The Bagel seasoning from Trader Joe’s.
Bake 15 minutes at 400 degrees. Pull from oven and brush with egg white wash, and bake another 5-10 minutes until golden brown.
Keep in the fridge and use within 3-5 days.