Burgers = Fun, holiday mood inducing food 🙂 True?
Before I had to go gluten free I always said ‘no’ to this messy hand held stuffed bread. Yes, I rejected it …because you know the mess! I guess after my Celiac/Coeliac Disease diagnosis if there is one thing that has happened to me over the last 9.5 years is this ….I have started to appreciate all the things I took for granted and it has kind of made me a little humble 😉 . I have been put in place in other words. It is true that every cloud does have a silver lining 🙂
Before I go on another tangent discussing my relationship with food and empathy, let’s talk burger buns! besides the mess, I like how this hand held piece of food can be so versatile and cater to people with different dietary restrictions/choices. One can be a hard core non – vegetarian, vegetarian or a vegan and you can still have a burger. This time around I didn’t make a patty but in case you are vegan or vegetarian and looking for a good patty to stuff between the burger buns you should try out my following recipes – https://jeevasmusings.wordpress.com/2019/06/24/pea-parsley-and-quinoa-patties-gluten-free-and-vegan/
or my Sweet Potato Quinoa patties https://jeevasmusings.wordpress.com/2018/12/31/gluten-free-savoury-and-sweet-goodies/
or good ol’ Falafel https://jeevasmusings.wordpress.com/2019/03/19/gluten-free-pita-bread-and-falafel/ .
For meat lovers there are a tonne of recipes out there and for binders you can use gluten free bread crumbs, almond meal, corn starch, flax seed, chia seed, coconut flour. There are no dearth of options when it comes to substitutes.
Now let’s come to the Burger Buns! I have stuck to keeping it to rice flour based mix because Burgers are usually a treat for anyone and for gluten free folk it definitely is. My regular everyday food is all about fruits, vegetables , naturally gluten free grains & foods ( a mix of lentils,rice, millets & quinoa once in a while) , some chicken or meat more like condi-meat rather than whole meals based on it. So I am all about whole food which is nutrition rich and easy on my gut but once in a while especially during the weekends I like to eat something indulgent and different.
My non Celiac husband ate the burgers I made and remarked it’s real good for a gluten free burger. For me it is a big compliment because he is my harshest critic & a perfectionist. You get the picture right ?
So here’s my recipe for the Gluten Free Burger Buns
Servings – 7 or 8
Cook Time – 15 – 20 minutes
Freeze – 3 months
- Rice Flour – 290 gm
- Potato Starch – 75 gm
- Corn Starch/Flour – 40 gm
- Tapioca or Arrowroot Flour – 40 gm
- Instant Yeast – 2 tsp *
- Xanthan gum – 2 1/2 tsp **
- Salt – 1/2 tsp
- Milk ( Dairy or Non Dairy) – 300 ml plus extra for glazing
- Egg – 1***
- Sugar – 2 tbsp
- Vegetable oil – 2 tbsp
- Sesame seeds optional – 2 tsp
Lightly flour a baking sheet or a large rectangular baking pan. Sift the flours, xanthan gum, yeast and salt into a large bowl. Heat the milk until lukewarm, then add the sugar, egg and oil and whisk it.
Make a well in the centre of the dry ingredients and pour in the wet mixture. Combine thoroughly, you should have a soft pliable dough. Tip the dough onto a lightly floured surface and then knead it so it becomes smooth. Cut the kneaded dough into 8 pieces . Mould each piece into circles and flatten them on the prepared baking sheet. Cover the dough circles with a oiled cling wrap or a wet kitchen towel.Drizzle the dough tops with sesame seeds. Leave the dough to rise until doubled. This can vary from half and hour to one hour depending on the weather in your area.
In the mean while pre heat the oven around 200 Degree Celsius. Brush the tops with milk and sprinkle a little dough. Place the prepared tray into the oven. Fill a small baking tray or oven friendly utensil with water and place into the oven on the lower rack. Bake for 15- 20 minutes or till the buns have risen and browned.
Take the baked burger buns out from the oven. After 5 minutes place it on a cooling rack. Once it cools down, slice through the bun and stuff with your choice of filling. I buttered the bun, added chopped lettuce, caramelized onions, tomatoes and a few pieces of grilled chicken. Perfect for a lazy weekend meal 🙂
*Yeast – I recommend using Angel or Gloripan, the best brands in India in my opinion ( You get it online)
** Xanthan Gum – Do not have or want to use it, use guar gum or use same quantity of flax,chia or psyllium husk. I sometimes use a combination of all, the rise though is definitely better with xanthan gum.
*** Egg – Use a commercial egg replacer
If you make it please let me know in the comments or if you want any help with trouble shooting. Tag me on social media @jagglutenfree on Instagram or @GFIndia on Facebook.
If you would like to know more about the gluten free life or living with Celiac Disease or just like reading non fiction , grab my book here