Gluten-Free Hamburger and Hot Dog Buns

Ingredients

• 3 cups gluten-free 1-to-1 baking flour
• 1 tablespoon psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 3 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons unsalted butter (melted)
• 1 cup warm milk (110°F / 43°C)
• 2 large eggs (room temperature)
• 1 teaspoon apple cider vinegar
• 1 large egg (beaten, for egg wash)
• 2 tablespoons sesame seeds (optional)

Instructions

1. 1

   Whisk together the flour, psyllium husk powder, yeast, sugar, and salt in a large bowl.

2. 2

   In a separate bowl, combine the melted butter, warm milk, eggs, and apple cider vinegar.

3. 3

   Pour the wet ingredients into the dry and mix until a soft, sticky dough forms. Let rest for 5 minutes.

4. 4

   Line two baking sheets with parchment paper.

5. 5

   For hamburger buns: Divide half the dough into 6 portions. Shape into balls and flatten slightly to 3.5-inch rounds. For hot dog buns: Divide the other half into 6 portions and roll into 5-inch logs.

6. 6

   Place on prepared baking sheets with 2 inches between each bun. Cover and let rise for 40 minutes until puffy.

7. 7

   Preheat your oven to 375°F (190°C). Brush the tops with beaten egg and sprinkle with sesame seeds.

8. 8

   Bake for 20-25 minutes until golden brown.

9. 9

   Cool on a wire rack for 10 minutes before slicing in half horizontally. Toast the cut sides on a grill or in a pan for best results.

Recipe Variations

• →Pretzel Buns: Dip shaped buns in a baking soda bath (1/4 cup baking soda in 4 cups water) for 30 seconds before baking. Sprinkle with coarse salt.
• →Onion Buns: Top with dehydrated onion flakes instead of sesame seeds.

Nutrition Facts

Per serving