Tuesday, January 12, 2010


In addition to being delicious, benefits of this gluten-free whole grain bun include higher levels of protein and fiber than most. Best of all, it does not have that sweet-roll taste all too common in gluten-free hamburger buns. In fact, this bun (shown in the slide show below, cloaking a borlotti beanburger and beside a serving of fiesta casserole) has nothing to apologize for!


2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

1/4c sesame seed


Heat oven to 350 degrees.Mix sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low, in mixer. When yeast mixture is foamy, add to flours. Mix egg whites, oil and vinegar in medium bowl. Add to mixer bowl. Mix on high for 4 minutes. Oil tart pans. Dust with cornmeal. Ladle batter into pans. Spray buns with cooking spray. 



With cool, wet spatula, smooth tops of buns. Cover and let rise to double in warm place. (Top of stove as oven heats.) Sprinkle with sesame or poppy seeds. Bake until internal temperature is 200 degrees, about 30 minutes. Makes approximately 12 buns, depending on size of tart pan (these were four inches in diameter).



Candice said...

Can you explain or show me what a tart pan is? I would really like to make these

Jenn/CinnamonQuill said...

These look superb. Very well done!

G.F.Veg said...

hi candice,
check out the slide show below the post. you will see pictures of the tart pans, which look just like little pie pans, but smaller. amazon sells them:


G.F.Veg said...


thanks for your comment--and love your blog!

Shannon said...

This looks fabulous!! Can't wait to have my husband try these (he's the cook in the family) Thanks for sharing!

G.F.Veg said...

hi shannon,
i don't think you'll ever go back to store-bought gluten free hamburger buns after you taste these. let me know how you liked them, and thanks for writing!

Anonymous said...

If you are cooking/baking/kitchen challenged, Scharr makes a GF bun that is VERY good.

G.F.Veg said...

I LOVE schar brand foods!

Flitryss said...

I a so excited to try this recipe, and many of your others as well. Our family has a gluten-free mom, a vegetarian dad, a vegan teenager, and two young kids. Feeding us is sometimes a challenge and you're a great inspiration!

G.F.Veg said...

Great to hear from you--and happy to help! I'm going to comb through all my past posts because I realized a while back I haven't marked as many recipes vegan as i should have, so keep an eye out for those. I've been vegetarian for over 20 years and more recently had to add gluten free to the mix after being hospitalized for severe untreated/undiagnosed celiac disease, so that was a quick diet change! At first I wondered what I would eat, but actually, it's been fine--even fun to figure out. Try the Italian bread. I haven't made it with an egg substitute--wonder if it would work. Oh and check out the vegan hero sandwich, too. Handy for lunches (once again, got to test it without egg--if you do, let me know how it goes). Thanks again for writing and hope you subscribed!

Renee said...

Can I make these without corn starch? What would make a good starch substitute? Can I replace the xanthum gum with guar gum?

G.F.Veg said...

you can use guar gum instead of xanthan in this recipe. you can use tapioca starch (or tapioca flour, same thing) instead of cornstarch. i've made these many times for people who can't handle corn and it's been fine!