Gluten-Free Homemade Hamburger Buns will have you making this recipe time and time again. Incredibly, this bread is the stuff dreams are made of. In fact, I am over the moon to be able to have bread once again. These buns are so tasty and perfect for hamburgers and sandwiches. Believe it or not, they don’t fall apart.
Furthermore, this recipe uses a Whipped Cream Dispenser. In fact, it is a professional device that creates foam and whipped cream using pressure and gas. It is the homemaker’s aerosol whipping cream device. To tell the truth, I have had mine for over 20 years I may have even had it for over 25 I just can’t remember exactly. Anyway, I have used this device over the years to create whipped cream for Christmas desserts, birthday parties, and special events.
Inspiration For Gluten-Free Homemade Hamburger Buns:
Needless to say, imagine my surprise when I came across a recipe from Tyler Florence’s A Modern Burger Bun that uses an iSi whipped cream whipper. Not to mention that it is a yeastless bread. Hence, a lightbulb went off in my head. I thought I can make this grain-free. I can revamp this recipe and make it my own. So, thank you Tyler Florence for inspiring me to create this grain-free bun.
Furthermore, in Europe, most of the ingredients in a recipe are weighed as it gives an exact amount. So I stuck with the European method for this recipe. Granted the ISI Whipper is a piece of equipment is pricey. But if you already own one then you need to try this recipe.
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See Whipped Cream Dispenser and the post for more information.
Gluten-Free Homemade Hamburger Buns:
In all honesty, I tried not to get my hopes up when I decided to experiment and make these buns for myself. Cassava flour is not cheap not to mention I hate waste. Believe it or not, I sprayed my batter into quiche pans. In any case, it was a success. In summary, it looked like a batter. Next was to bake it. While it baked I held my breath. Would it turn out? My bread took longer than I thought to get browned. The next question on my mind was would they be easy to remove from the quiche pans? Spoiler alert they were super easy to remove.
The last step was to taste the Gluten-Free Hamburger Bun. They looked yummy and smelled yummy. However, I was super worried that while it looked good and smelled good it wouldn’t taste great. I mean have you had grain-free bread? Most grain-free bread’s that I have ever tried to leave you wishing you could wash your tongue off.
Most importantly, however, was that these buns were indeed tasty and definitely worth the time and energy to make. Consequently, I make batches of Gluten-Free Bun Sandwich Bread and freeze them for later use. Be sure to wrap them in parchment paper or wax paper and then place it into a freezer bag.
Remove from the plastic bag and parchment paper and microwave on high for 15 – 20 seconds.
Facts:
I have since made these again with the mini pie/hamburger pan. I purchased the pan after trying this recipe because I wanted hamburger bun sized. The pan is not what I thought it would be because it is sloped a little on the bottom. Just my two cents worth.
Read my blog posts on Cassava Flour Information and Monkfruit Sweetener Information. Check out Cassava Flour Information and Monkfruit Sweetener Facts and Recipes.
Uses:
What did I try my buns with? I made French Dip, sandwiches, and hamburgers with my Gluten-Free Bun Sandwich Bread. Oh my goodness. The buns were beyond yummy. Success. A wonderful new bun or sandwich bread to use. So I am so thankful to Tyler Florence for sharing his recipe that inspired me to create such a tasty sandwich or hamburger bun bread. Additionally, I personally prefer to wrap my hamburgers in some wax paper and tin foil like they do in restaurants or fast food places.
Inspiration:
Life is hard. We are all on this journey called life. My hope is that in some small way this blog can be a small glimmer of light and that we can encourage kindness. We never know what someone else is going through. Sometimes all it takes to change someone’s day is a kind word, a smile, or even a hug. I believe there is more good in the world than bad. I believe that we see what we focus on. It’s like buying a white car and then suddenly noticing how many white cars are on the road. I want my focus to be on the good. In case no one has told you today “You are amazing!” I hope you have a wonderful and joyous day!” Let’s breathe some positivity into our world.
NOTES: Be sure to follow the manufacturer’s directions for the Whipped Cream Dispenser. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy.
*Nutritional Facts are listed below for the hamburger pan is based on 3 servings as it makes 6 buns one top and one bottom bun.
Gluten-Free Homemade Hamburger Buns
Ingredients:
- 4 1/2 oz. Swan potato starch Flour
- 2 1/4 oz. cassava flour
- 1 tbsp monk fruit sugar
- 1 tsp baking powder
- 1 tsp pink salt
- 1/2 tsp baking soda
- 1/2 tsp powdered buttermilk
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1 large egg
- 2 tbsp melted butter
- 3/4 cup water
- 1 tsp Everything Bagel Seasoning
Directions For Gluten-Free Homemade Hamburger Buns :
First, preheat the oven to 400. Second, grease mini quiche pans well or a mini pie or hamburger bun pan. Thirdly, measure, and weigh your flours. Finally, combine dry ingredients: Swan potato starch flour, cassava flour, baking powder, salt, baking soda, garlic powder, and onion powder until thoroughly combined. Next, combine water, egg, and melted butter. Pour the egg mixture into the flour mixture and mix until combined and thin pancake-like consistency. Finally, pour the batter into a measuring cup that will hold approximately 4 cups. Transfer batter into a Whipped Cream Whipper (0.5 liters). Use 2 cartridges to charge the Whipper. One cartridge after the other. Be sure to shake well after each cartridge. Allow 10 minutes for the ingredients to infuse.
After 10 minutes hold the Whipped Cream Dispenser upside down and spray batter into each mini quiche pan or into a mini pie/hamburger pan. I think a jumbo muffin tin would also work. Fill each pan close to the top before going on to the next. If there is extra in the bottle go back and fill in the ones that look to be less than the others.
NOTES: Be sure to follow the manufacturer’s directions for the Whipped Cream Dispenser. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy.
Top each bun with Everything Bagel Seasoning, sesame or other seeds or not.
Baking Gluten-Free Homemade Hamburger Buns :
Baking Gluten-Free Homemade Hamburger Buns :Bake 8 – 10 minutes for the hamburger bun pan and 10 – 15 minutes for the quiche pans. Bake until the top of the bun gets slightly brown. Lastly, remove it from the oven. Allowing to cool slightly.
To Remove:
For quiche pans: Set the Mini quiche pan on top of a small canning jar and use a small knife to go around the edges until the quiche pan breaks free from the bun.
For the hamburger bun pan: simply turn it over and allow the buns to fall out. Brush extra melted butter on top of the buns using a pastry brush. Makes three 4-inch quiche buns or 6 hamburger buns. In the event of leftovers wrap individually in parchment paper or wax paper and freeze. Or toast them
Gluten-Free Homemade Hamburger Buns
Equipment
Ingredients
- 4 1/2 oz Swan Potato Starch Flour Please only use Swan's
- 2 1/4 oz cassava flour
- 1 tbsp monk fruit sweetener
- 1 tsp baking powder
- 1 tsp pink salt
- 1/2 tsp baking soda
- 1/2 tsp powdered buttermilk
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1 large egg
- 2 tbsp melted butter
- 3/4 cup water
- 1 tsp Everything Bagel Seasoning
Instructions
- First, preheat oven to 400 F.
- Second, grease mini quiche pans well or a mini pie or hamburger bun pan.
- Thirdly, measure and weigh your flours.4 1/2 oz Swan Potato Starch Flour, 2 1/4 oz cassava flour
- Finally, combine dry ingredients: Monk fruit sweetener, Swan potato starch flour, cassava flour, baking powder, salt, baking soda, buttermilk powder, garlic powder, and onion powder until thoroughly combined.1 tbsp monk fruit sweetener, 1 tsp baking powder, 1 tsp pink salt, 1/2 tsp baking soda, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/2 tsp powdered buttermilk
- Next, combine water, egg and melted butter. Pour the egg mixture into the flour mixture and mix until combined and thin pancake-like consistency.1 large egg, 2 tbsp melted butter, 3/4 cup water
- Finally, pour batter into a measuring cup that will hold approximately 4 cups.
- Transfer batter into a Whipped Cream Dispenser (0.5 liters).
- Use 2 cartridges to charge the Whipped Cream Dispenser.
- One cartridge after the other.
- Be sure to shake well after each cartridge.
- Allow cooling for 10 minutes.
- After 10 minutes hold the Whipped Cream Dispenser upside down and spray batter into each mini quiche pan or into a mini pie/hamburger pan.
- Fill each pan close to the top before going on the next.
- If there is extra in the bottle go back and fill in the ones that look to be less than the others.
NOTES: Be sure to follow the manufacturer’s directions for the Whipped Cream Dispenser. It must be held upside down before spraying out any of its contents. This allows for the contents to be nice and fluffy.
- Top each bun with Everything Bagel Seasoning, sesame or other seeds or not.1 tsp Everything Bagel Seasoning
BAKING:
- Bake 8 – 10 minutes for the hamburger bun pan and 10 – 15 minutes for the quiche pans.
- Bake until the top of the bun gets slightly brown.
- Lastly, remove from the oven.
- Allow to cool slightly.
TO REMOVE:
- For quiche pans: Set the Mini quiche pan on top of a small canning jar and use a small knife to go around the edges until the quiche pan breaks free from the bun.
- For the hamburger bun pan: simply turn over and allow the buns to fall out.
- Brush extra melted butter on top the buns using a pastry brush.
- Makes three 4 inch quiche buns or 6 hamburger buns.
- In the event of leftovers wrap individually in parchment paper or wax paper and freeze.
Notes
| calories 271 | |
| % Daily Value * | |
| Total Fat 16 g | 24 % |
| Saturated Fat 7 g | 37 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 324 mg | 108 % |
| Sodium 1201 mg | 50 % |
| Potassium 343 mg | 10 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 11 g | 22 % |
| Vitamin A | 0 % |
| Vitamin C | 7 % |
| Calcium | 6 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
As a Functional Medicine doctor, I am always looking for new ideas on how to make the healthy eating part of my patient’s programs easier. This recipe is a perfect example of what can be done to make eating healthy and easy. LaRena has a real knack when it comes to finding ways to keep the palate satisfied. Great job on the buns!
Thank you so much Dr. Kelly. I so appreciate your feedback and kindness. Have an awesome day/night!
So delicious
Yes it is. Thanks for the nice comment. Have an awesome day/night!
Hello LaRena:
I have a friend who has Hashimoto’s. I am going to tell her about your blog.
That is so sweet of you. Thanks so much! Have a great day/night!
On the ingredients list of the recipe-format version towards the end of the post, you forgot to list the cassava flour. (Assuming it should be between potato starch and monk fruit sweetner.)
Austyn, Thank you so much. I have corrected my error. I appreciate your kindness. Hoping your day is amazing and blessed.