This is my version of a recipe that was a sourdough bun recipe. I made many changes; added yeast which makes it a discard bread, changed flours, made less buns so they would be bigger and added a brief bulk rise. The sourdough starter adds a certain something even though I am not relying on it for much rise. Plus, without the yeast it would take up to 10 hours to get them to rise. I am no purist, and I don’t have the desire to spend my entire day fussing over rolls! These have great flavor and texture. Frankly they are the best burger buns I have eaten since going gf.

Notes: I made 5 but next time I will do 6 or 7 as they are quite big. I never thought my gf bun would be bigger than the burger, lol. And the flavor! They are tender and delicious. My guy tasted my bun, and it clearly was better than his store bought (not gf) hamburger bun. I love the sesame seeds on top; don’t skip that; adds flavor and they look so authentic and so beautiful.

GF Hamburger Buns

280 gms room temperature filtered water

18 gms. psyllium husk powder

130 gms tapioca starch

70 gms sorghum flour

100 gms oat flour (if you can’t do oats make that 170 gms sorghum flour)

1 rounded tsp. yeast

7gms xanthan gum

8 gms baking powder

25 gms sugar

12 gms sea salt

120 gms milk; warm 30 seconds in your microwave

60 gms room temperature sourdough starter, preferably fed within 8 hours

2 large eggs, room temperature

50 gms canola or sunflower oil

Topping ingredients: 1 small egg beaten, 1 tbsp. sesame seeds

DIRECTIONS

Add water and psyllium husk powder to a medium bowl and let stand to gel

In stand mixer bowl combine all dry ingredients; whisk briefly to combine. I don’t like to use the mixer to stir; flings flour out even at low speed; use a whisk

Add all the other bread ingredients and mix slowly for first minute than 4 minutes on medium. Cover with plastic wrap and put in a warm place for 15 minutes. Then form into 5 or 6 equal balls on a floured board; I used tapiocas starch for the flouring. You can spray your hands with spray oil or just pour a tsp on your hands to help the dough not stick. Round the balls as best as you can; it sure is sticky. Place each in a small pan; I had some tall-sided pans and some tart pans; the walls help keep the bun from spreading too wide. Put the buns on a baking sheet and put in your oven that has been warmed for a minute or 2 so it is about 95-110 degrees. Let rise an hour; they won’t double but they should look bigger and puffy. Remove from the oven and set it to heat to 375 degrees. Put rack in middle of oven.

Topping: take 1 medium egg; beat it well to break up the white and blend it nicely. Brush on the roll tops and sprinkle each one as soon as you egg it with sesame seeds.

Bake for 55 minutes. Let cool for 5 minutes; remove from pans. Let cool about 30-60 minutes; can use while slightly warm or at room temperature. Store in bread bag for a day or two or freeze in a freezer bag; use within 1 month. Enjoy!