It’s gluten-free baking all month long for Celiac Awareness Month. Sorghum flour gets a little help from tapioca flour, potato starch and a touch of psyllium husk powder to create a lovely texture for these Gluten-Free Sandwich Buns.
From AnkarsrumUSA recipe developer, Carmi Adams:
Yeast risen gluten-free bread/rolls needs a few tips and tricks to mimic that missing texture you’d get from gluten development. This dough starts off by being mixed how we normally mix bread dough: wet ingredients with yeast, add in dry ingredients and then salt, mix. A little baking powder is also added in with the dry ingredients to help with rising. Instead of kneading, since there is no gluten to develop, the dough gets covered to rest and let the gluten-free flours and starches start to absorb the liquids.
This recipe uses a special pan called a hamburger bun pan. Since gluten-free baked goods are often best eaten the day they are baked, freezing any leftovers and then thawing them out as needed is ideal.
Now we don’t want to add more flour or starch to the dough when shaping it, so a trick for dealing with sticky dough is to plunge your hands in cold water, shake off excess, and then start shaping dough.
Let rise just until buns are starting to peak over the top of the pan.
If desired, sprinkle tops with sesame seeds, poppy seeds, everything bagel seasoning, etc.
Bake until sides are golden brown.
These can be used warm or room temperature. As stated above, any leftovers should be frozen and then thawed as needed for optimal texture.
Please let us know if you have any questions or comments about this recipe. Happy gluten-free baking!
Gluten-Free Sandwich Buns
Prep Time: 15 minutes
Cook Time: 35 minutes
Inactive Time: 1 hour 15 minutes
300 g. (1 1/4 cups) warm water, 105º F
28 g. (2 Tbsp.) olive oil
22 g. (1 Tbsp.) date syrup or honey
2 large eggs, room temperature
9 g. (2 1/4 tsp.) instant dry yeast
174 g. (1 cup plus 1 heaping Tbsp.) potato starch
148 g. (1 cup plus 2 Tbsp.) sorghum flour
82 g. (1/2 cup plus 3 Tbsp.) tapioca flour
15 g. (2 Tbsp.) psyllium husk powder
2 g. (1/2 tsp.) baking powder
5 g. (1 tsp.) kosher salt
olive oil for brushing pan
1 large egg, beaten, for brushing tops of rolls
sesame seeds, poppy seeds or everything bagel seasoning, optional
In the stainless steel bowl with the roller/scraper, combine the water, olive oil, date syrup, eggs and yeast. Mix together on medium speed (3 o’clock.)
Reduce speed to low (1 o’clock) and slowly add in potato starch, sorghum flour, tapioca flour, psyllium husk powder, baking powder, and then the salt last. Mix until thoroughly combined.
Cover and let dough sit for 40 minutes.
Grease a 6 bun hamburger pan with olive oil.
Once dough has sat for 40 minutes, plunge hands in cold water, shake off excess and then divide dough into 6 balls. The cold water will keep the dough from sticking to hands; repeat as needed. Flatten each ball into the individual buns in the prepared pan.
Let buns rise just until they are beginning to peak over the top of the pan, approximately 30-45 minutes.
Preheat oven to 350º F.
Once risen, brush tops of buns with beaten egg. If desired, sprinkle with sesame seeds, poppy seeds or everything bagel seasoning.
Bake for 35-40 minutes, until sides are golden brown.
Let cool in pan for 5 minutes and then remove to a cooling rack to finish cooling.
Place any leftovers on a freezer safe pan, freeze and then wrap thoroughly and store in the freezer. Thaw out buns as needed.
Yield: 6 sandwich buns
