This is one of the first recipes that I developed with Blends by Orly. My husband loves to make his own burgers from scratch, but he dislikes a burger without a bun (rightfully so!) We weren't able to find store bought hamburger buns that didn't taste dry and gritty, as most are made with primarily rice flour. The burger buns that I created using Tuscany Blend have a soft and slightly crusty outside and a fluffy and airy inside. They are a perfect bun for beef and veggie burgers, pulled chicken bbq sandwiches, Sloppy Joe's and more!
Since this dough is very sticky, you will need a large ice cream scoop with a lever to shape the buns. These will be too sticky to shape by hand.
Orly's Famous Gluten Free Burger Buns
Recipe yields 6x full size burger buns or 12 slider buns
2 2/3 cups (294g) Tuscany Blend
1 packet of active dry yeast (7g)
1/3 cup (140 ml) lukewarm water
2 Tbsp (10g) psyllium husk covered with 3/4 cup plus 2 Tbsp (210 ml) hot water
1/2 tsp salt
1 tsp baking powder
1 heaping Tbsp (15g) granulated white sugar
1 x-large egg (60g)
5 tsp (20 ml) canola oil
2 tsp (10 ml) apple cider vinegar
Heat: Pre-heat the oven to 350 degrees F. Line a flat tray with baking paper.
Mix: In the bowl of a stand mixer with the paddle attachment, place yeast and cover with 1/3 cup lukewarm water. Let it sit about 5 minutes. In the meantime, in a separate bowl, cover the psyllium husk with the hot water and let that sit for 10 minutes, until the husk expands in the hot water. The consistency of the husk will be thick and slimy. Add the egg, oil and apple cider vinegar to the bowl with yeast an water and mix together. In a separate bowl, mix together the Tuscany Blend, salt, baking powder and sugar.
Add the dry ingredients and expanded psyllium husk to the wet mixture and mix on low speed until the dough starts to come together. Gradually increase the speed of the mixer until all ingredients are fully incorporated. The dough will be very sticky.
Shape: Using a large ice cream scoop with a lever, scoop up the dough and wipe on the side of the bowl to flatten. Release dough directly onto your baking sheet. Make 6 equally sized balls for your buns. If you want to make sliders (mini buns) use a small sized ice cream scoop with lever.
Proof: Let unbaked buns sit in a warm and moist area for 45 min-1 hr covered with a warm wet towel to let the dough rise. For letting the dough rise, I like to set my oven to warming mode (about 90-100 degrees F) and let the bun dough proof for about 30-45 minutes, until they almost doubles in size and are light and fluffy to the touch.
Bake: (Optional: Brush the tops of your buns with egg white to give them a shine when they bake.) Allow the buns to bake for approximately 30 minutes, or until the color is a golden brown and you hear a hollow sound when you tap the buns with your finger.
