Gluten Free Hamburger Buns - Super Easy

Gluten Free Hamburger Buns --

Super easy about 30 minutes from start to finish!! The batter mixes up in minutes and I don't even get out a mixer all you need is a bowl and a spoon.

I make these all the time they are also great for a quick sandwich bun if I don't want to get out the bread machine and make a yeast bread.

Preheat oven to 400 degrees.

Dry Ingredients:
3/4 cup Rice Flour
1/2 cup Tapoica Flour or Tapoica Starch
1/4 cup Potato Starch
2 tsp Baking Powder
1/2 tsp xanthan gum
1/2 tsp salt
1 tbsp sugar

Wet Ingredients:

2 eggs
1/3 cup oil
1/2 cup milk

Combine the dry ingredients in a large bowl. Add the wet ingredients and stir together until combined and the dough is uniform. The dough is sticky kind of like a mix between a batter and a dough.

I use a pan for making muffin tops. it has 6 shallow indentations about 3 inches across. I spoon the batter/dough into the 6 wells and pat with a spatula until it fills the wells. you can also use muffin rings or just mound the dough on a greased cookie sheet and use the back of a greased spoon or spatula to form the hamburger or hot dog buns. If you are using the cookie sheet method increase the xanthan gum by 1/8 tsp.

Bake at 400 degrees for 13-15 minutes. Make sure that they are golden brown and cooked completely.

For cheese buns add 1 cup of shredded cheddar cheese to the dry ingredients and mix well before adding the wet ingredients.

For those of you that are new to Gluten Free Baking it is vital that you mix the dry ingredients together thoroughly before adding your wet. This distributes the Xanthan Gum through out the dry ingredients. Xanthan gum is the binder that replaces the Gluten that is in regular wheat baking. With out it the dough will not trap air and will fail to rise.