How Gluten-Free Bread Works
The buns keep nicely in the refrigerator and freezer.
Gluten Free Buns for Hamburgers and Sandwiches
For anyone who has ever eaten a burger on a lettuce wrap and pretended it was “fine,” this recipe for gluten-free buns is for you. I enjoy lettuce just as much as the next person, but it is not a suitable substitute for a hamburger bun.
The no bun burger should be achoice
I normally choose for a lettuce wrap instead of a gluten-free bun, regardless of whether a gluten-free bun is available. Even though it doesn’t make any sense to you considering how I’ve been whining about the bun-less gluten free burger since 2011, bear with me while I explain. Whatever type of burger I’m eating (vegetarian or beef), I don’t like it when it comes with any sort of bread in every mouthful. My digestive system has been like this for as long as I can remember, long before I was even aware that gluten existed.
- My gluten-free kid enjoys a bun, and he should be able to have one as well.
- However, many of them can only provide you with a lettuce wrap.
- Because it is so easy, it can be made ahead of time (up to 3 days) and fits various dietary needs more readily than my gluten free soft hamburger bun recipe from Gluten Free on a ShoestringBakes Bread.
- In addition, the cooked rolls freeze really well.
How to make these gluten free buns
Similar to our recipe for gluten-free Japanese milk bread, the dough for these buns is primarily produced by pouring all of the components (first the dry ingredients, then the wet ones) in a big mixing bowl and beating until frothy. Aside from having the appropriate recipe, of course, and using high-quality gluten-free ingredients, there are a few other factors that contribute to the success of this dish. Let’s have a look at them.
Start with a wet dough
If you want any yeasted dough to rise, you must have the right ratio of moist to dry ingredients in your recipe. In baking, if the ratio of wet to dry components is too low, the dry elements (mostly flour) will overpower the wet ones (primarily water), and the yeast will not rise. That is simply the way things work. The temperature of your dough should not be too high or too low for yeast to be active, but it is unusual that the temperature will prohibit your dough from rising. Those poisonous temperatures are at the extreme end of the spectrum.
Shape with plenty of extra flour
I prefer to start with a moist dough when creating this type of dish. Even though it’s more difficult to form and handle, you may generously flour the dough throughout the shaping process without drying it out too much.
Simple gentle handling of the dough will ensure that even a larger amount of additional flour will not be incorporated into the core of the dough, where it will suffocate the yeast.
Be patient but don’t let it rise too much
The fact that your dough hasn’t risen sufficiently after shaping may be due to the fact that your kitchen is either too dry or too cold. If you have properly weighed your ingredients (including measuring the water to ensure that you have not undermeasured it) and have properly covered your baking sheet, the dough will rise. If the atmosphere isn’t just ideal, the yeast’s activity will be slowed to a standstill. Be patient as the temperature begins to climb. Because this recipe is prepared in the batter-style (similar to our favorite white sandwich bread), it does not rise as smoothly as recipes prepared with gluten-free bread flour.
In the absence of gluten, or even a very close substitute, the top of the dough will get pitted and cratered at the very end of a normal rise in a recipe like this.
Ingredients and substitutions
Use powdered coconut milk by weight to make this recipe dairy-free in place of the nonfat dry milk or buttermilk powder called for (about 40 grams). Earth Balance buttery sticks should suffice in place of butter in this recipe. Egg-free: There is one egg white in the bread dough, which aids in the rising of the loaves of bread. You might try using aquafaba (the brine from a can of chickpeas) in its place, but I’m afraid I haven’t heard any good things about it when it comes to baking. Alternatively, melted butter or even a drizzle of olive oil can be used in place of the egg wash on the top of the rolls.
Apple cider vinegar and cream of tartar: Both apple cider vinegar and cream of tartar combine to give these rolls a light and airy texture and appearance.
As an example, you are under no obligation to substituteExpandex modified tapioca starch (which is not the same as regular tapioca starch) in this recipe for any amount of the flour.
They also have a longer shelf life than most other foods.
Gluten Free Buns for Hamburgers and Sandwiches
Preparation time: Cooking time: 8 buns (about)
3 1/4 cups (455 g) all-purpose gluten-free flour, plus more flour for sprinkling (I used Better Batter) * xanthan gum (approximately 1 1/2 teaspoons) (omit if your brand already contains it) (Alternatively, use 1/2 cup + 2 tablespoons (40 g) nonfat dry milk in place of the cultured buttermilk mix powder). Instant yeast (1 tablespoon (9 g) or active dry yeast (1 1/2 tablespoons) 1 tablespoon (9 g) a quarter teaspoon of cream of tartar a quarter teaspoon of baking soda 1 tablespoon (13 g) light brown sugar that has been packed 1 tbsp.
a single egg white (about 25 g), at room temperature 1 1/2 cups (12 ounces) warm water (about 95 degrees Fahrenheit) The following is an example of an egg wash: 1 egg (any size) at room temperature, beaten with 1 tablespoon milk or water Sesame seeds for putting on top of food (optional) *Another option is to use 3 cups (420 g) all purpose gluten free flour instead of 3 1/4 cups (455 g) all purpose gluten free flour and 1/4 cup (36 g)Expandex modified tapioca starch, as well as increasing the water by 2 tablespoons (1 ounce) to 13 ounces (1 1/2 cups + 2 tablespoons) water.
- In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, xanthan gum (optional Expandex), milk powder, yeast, cream of tartar, baking soda, and sugar, whisking constantly with a handheld whisk until well combined. Whisk in the salt until it is well incorporated. Toss the ingredients in a stand mixer with a medium speed until the dough begins to come together (about 3 to 5 minutes). Increase the speed of the mixer to high and continue to beat until the dough is no longer a ball but has began to resemble whipped cream. Fill a greased container with a tight-fitting lid or a greased bowl with the dough and seal securely. Spray gently with cooking oil spray before transferring to the container. Placing the dough in a warm, draft-free area to rise until it has increased in volume by approximately 150 percent (about an hour), or refrigerating the dough for up to 3 days
- As soon as you’re ready to start making the rolls, line two rimmed baking sheets with parchment paper that hasn’t been bleached and preheat your oven to 400 degrees. If you’ve refrigerated the dough, you may begin working with it immediately after it’s been chilled. You should chill the securely packed dough in the refrigerator for at least 15 minutes before dealing with it if you haven’t already done so, because it’s much easier to handle when it’s cooled. Turn the dough out onto a flat, lightly floured surface and sprinkle with extra flour to coat the top of the dough. Work the dough by squeezing it and kneading it, and turning it over regularly, until it begins to seem smoother and elastic. Divide the dough in half and set one half aside, using a bench scraper or big knife to help with the dividing (cover to prevent its drying out). Making use of the remaining half of the dough, divide it once more into four equal portions. Working with one piece of dough at a time, sprinkle it with additional flour, make it into a ball by squeezing the ends beneath, then roll it with the side of your palm pushed against the surface and guide it into a circle with your fingertips. More flour should be sprinkled over the dough, and it should be pressed into a disk approximately 3/4-inch thick using your fingers and palm. Place the disk on one of the baking sheets that have been prepared. Repeat the process with the remaining pieces of dough, and then with the remaining half of the dough. You’ll end up with eight disks of dough. Preheat the oven to 350 degrees Fahrenheit and set the baking sheets in a warm, draft-free spot until each piece of formed dough has increased in volume by at least 150 percent of its original volume (about an hour). Preheat your oven at 400 degrees Fahrenheit after around 45 minutes. Once the tops of the dough begin to develop pock-marked patterns, stop allowing it to rise any more. Use a sufficient amount of egg wash to brush the tops and sides of the risen buns, then sprinkle with the optional sesame seeds if desired. Placing the rolls in the center of a preheated oven and baking until the rolls are puffed and the tops are a pale golden brown is the goal (about 18 minutes). When measured with an instant-read thermometer, the temperature in the center of each roll should be around 190°F. Allowing the rolls to cool on the baking sheet until they are no longer hot to the touch before slicing and serving, remove the rolls from the oven. Any leftover rolls can be cut, let to cool fully, and then packed firmly in a freezer-safe bag for later use if desired (remove as much air from the bag as possible). Freeze for a maximum of 2 months. Use a toaster set on the light toast setting to defrost the bread.
Gluten Free Bread: What Makes it Different, What Flours to Use, and More
Finding the correct gluten-free bread is often seen as one of the most difficult aspects of the gluten-free diet by many people. Everything you need to know about gluten-free bread may be found right here. Everything from how it’s prepared to which gluten-free flours are used and more is discussed. Bread is a food staple in most civilizations, and each place has its own own variation on the theme of bread. Unfortunately, being gluten free restricts your capacity to enjoy bread, at least in its most conventional versions, because it contains gluten.
However, there are some significant distinctions between the two.
What Makes Gluten Free Bread Different?
Finding the perfect gluten-free bread might be one of the most difficult aspects of following a gluten-free diet for many people. Everything you need to know about gluten-free bread can be found right here! Everything from how it’s prepared to which gluten-free flours are used and more is covered here! A mainstay in most cultures, bread is prepared in a variety of ways, with each location having its own distinctive style. Due to the fact that you are gluten free, you will be unable to eat bread, at least in its most basic form.
However, there are some significant distinctions between the two types of breads.
- The flavor is extremely subjective. The most difficult aspect of making gluten-free bread is also the one that distinguishes it from other baked goods — the fact that there are several flours to select from, each with its own distinct flavor. Wheat-based bread has a reasonably constant taste and texture
- The texture is less spongy than other types of wheat bread. Gluten, a protein present in grains such as wheat, barley, and rye, is responsible for the distinctive spongy feel of baked foods. Gluten-free bread is often heavier than wheat-based bread, and certain gluten-free flours have a gritty texture. It also has a shorter shelf life than traditional wheat-based bread. It is not only true that warming gluten-free bread causes it to get stale more rapidly, but it also does not normally last as long as wheat-based bread as a whole. As a result, many gluten-free loaves are offered frozen or in vacuum-sealed packaging to prevent spoilage. Most breads, unless they’re in a vacuum-sealed package, are better eaten toasted
- Otherwise, they may not rise as much. Although wheat-based breads have a beautiful rise that adds to their light and airy texture, gluten-free loaves do not tend to rise to the same extent. Gluten-free loaves are typically made with substances that make them heavier (which also adds to their smaller size)
- They may not brown in the same manner as traditional breads. Beautiful baked goods are distinguished by their even browning, however gluten free bread may not necessarily brown as evenly as traditional wheat-based bread. Before baking your gluten-free bread, brush it with milk or a beaten egg to help it brown more uniformly
- This will help it brown more evenly.
Every loaf of gluten-free bread is unique, based on the type of flour or blend of flours that was used in the baking process to make it. Continue reading to find out about some of the best gluten-free flours for making bread at home.
The Top 10 Gluten Free Flours for Homemade Bread
Make a collection of gluten-free flours to use in your gluten-free breadmaking experiments before you begin baking with them. Certain flours are more suited for specific uses than others, so spend some time learning the fundamentals of each before deciding on the best selection for your recipe. A short review of the top ten gluten-free flours for making homemade bread is provided below:
- Although technically a pseudocereal rather than an actual grain, amaranth flour has a nutty, earthy flavor and has a tendency to absorb the flavors of other ingredients when baked. It may be used to replace up to 25% of the wheat flour in a recipe, although it is best used in combination with other flours. Almond Flour– Consisting completely of finely ground almonds, almond flour is one of the best gluten free flours for all sorts of baking. The majority of the time, you may use it 1:1 for wheat flour, however you will need to add an extra egg and be prepared for the final dish to be a bit thicker as a result. In terms of technicality, arrowroot flour is more of a starch than an actual flour. However, it is quite flexible, blending nicely with a variety of ingredients such as almond flour, coconut flour, and tapioca flour. In addition, if you want your bread to have a crisp or crispy texture, you may use it on its own. This sort of flour is made from a pseudocereal, and it is known for having a deep, earthy flavor that is particularly well suited for use in baked goods. It does have a tendency to be a little crumbly, therefore it is best used in conjunction with another gluten-free flour. Cascava Flour– Made from the cassava root, which is crushed and dried before use, cassava flour is the most closely related to wheat flour of all the gluten free flours. It has a relatively neutral flavor, is easy to digest, and may be used in most recipes in a 1:1 substitution ratio. derived from dried coconut meat, this sort of flour has a subtle coconut taste and is commonly used in baking. When used in baking, coconut flour produces a texture that is comparable to wheat flour, making it a suitable choice for bread. However, bear in mind that it absorbs far more moisture than other gluten-free flours. Oat Flour– Made by grinding whole-grain oats, oat flour has a lot of taste, but it tends to give baked foods a slightly chewy, crumbly texture. Some recipes may also turn out moister when made using all-purpose flour rather than wheat flour, so you may need to modify the amount of liquid in your recipe. Sorghum Flour– Sorghum flour, in contrast to certain whole grains, has a very light, moderately sweet taste. It is, however, rather heavy, so you should combine it with another gluten-free flour or only use it in recipes that only ask for a little amount of wheat to begin with. The starchy liquid taken from the cassava root is transformed into tapioca flour, which has a mild taste and combines well with other gluten-free flours
- Tapioca Flour In conjunction with other gluten free flours, teff flour may replace 25 percent to 50 percent of the wheat flour in recipes. Teff is the world’s smallest grain, and it is available in a variety of hues.
As an aside, amaranth flour, while technically a pseudocereal rather than an actual grain, has a nutty, earthy taste that tends to absorb the flavors of other ingredients. If you want to use it to replace 25 percent of the wheat flour in a recipe, mix it with other flours first; otherwise, use it alone. Almond Flour– Made completely of finely ground almonds, almond flour is one of the most popular gluten-free flours for use in a wide range of baking applications. However, you need add an additional egg to the recipe and be prepared for the final result to be a bit heavier if you use it in place of wheat flour in most circumstances; The versatile arrowroot flour, which is technically more of a starch than a flour, combines well with a variety of other flours, such as almond flour, coconut flour, and tapioca flour, and may be used in baking.
- This sort of flour is made from a pseudocereal, and it is known for having a deep, earthy flavor that is particularly well suited for bread making.
- Gratted and dried cassava root is used to make cassava flour, which is the most comparable to wheat flour of all of the gluten-free flours available.
- A faint coconut taste may be found in coconut flour, which is derived from dried coconut meat.
- Oat Flour– Made by grinding whole-grain oats, oat flour has a strong flavor yet lends a chewy, crumbly texture to baked goods.
- Additionally, certain dishes may turn out drier than they would if they were made with wheat flour, so you may need to modify the amount of liquid in your recipe.
- Due to the fact that it is a heavy flour, you should combine it with another gluten-free flour or use it only in recipes that ask for a modest amount of flour.
- In conjunction with other gluten free flours, teff flour may replace 25 percent to 50 percent of the wheat flour in recipes.
Teff is the world’s smallest grain, and it is available in a variety of hues;
Tips for Choosing an All-Purpose Flour Blend
The two possibilities that you have when preparing gluten-free bread at home are as follows: One alternative is to start with a gluten-free bread recipe that contains one or more gluten-free flours, as described in the previous section. Alternately, you may use your favorite wheat-based bread recipe and substitute an all-purpose gluten-free flour mix for the wheat flour in the recipe. The following are some characteristics of a good all-purpose flour mix to consider if you decide to proceed with this method of baking:
- Make sure to steer clear of flour mixes that mention rice flour as their initial component. Both white and brown rice flour have a gritty texture that does not usually bake up properly – the loaf is more likely to be dry and crumbly in texture, as a result of the gritty texture. Look for a combination that includes psyllium husk or a gluten-free gum to ensure that you get the best results. Xanthan gum is used as a gluten substitute in gluten-free recipes. It helps to bind the components together, giving the finished product a texture comparable to that of traditional wheat-based bread. Xanthan gum and guar gum are two excellent choices, as are psyllium husk and unflavored gelatin
- Psyllium husk and unflavored gelatin are other excellent choices. If the mix contains bean flours, stay away from using it. These have a strong flavor that may leave an odd aftertaste in some people’s mouths. Alternatively, you may find yourself adding additional sugar to the dough in order to cover the flavor of the flour. Make sure to use whole-grain flours wherever possible. Some whole-grain flours, such as quinoa, amaranth, sorghum, and millet, have a particular flavor that makes them stand out from the crowd. Take a chance on the flavor if you enjoy it
- Otherwise, stick to milder selections. Look for items that contain starches. A variety of starches, including as potato starch, cornstarch, arrowroot powder, and tapioca starch, can be used to mitigate the grittiness of various gluten-free flours, resulting in a final product that is light and airy rather than thick and gritty. Check for common allergies a second time. Keep in mind that gluten-free does not always imply that a product is free of all allergens — many gluten-free flour blends contain dairy or other allergens, so double-check if you have specific allergies before purchasing.
If you are unable to locate an all-purpose blend that meets your requirements, you can always make your own! 2 12 cups gluten free starch, 1 12 cups gluten free whole-grain flour, and 3 teaspoons gluten free gum or psyllium husk powder combine to make a simple recipe for homemade gluten free all-purpose flour that can be created in minutes. You’re not a baker? You’ll be pleased to know that there are a variety of delicious gluten-free breads available at your local grocery store, which you can find by searching online.
Check out your local store or browse through our assortment of baked goods.
Gluten Free Hamburger Buns
If you are unable to locate an all-purpose mix that meets your needs, you may always manufacture your own. 2 12 cups gluten free starch, 1 12 cups gluten free whole-grain flour, and 3 teaspoons gluten free gum or psyllium husk powder combine to make a simple recipe for homemade gluten free all-purpose flour. You’re not a baker, are you. You’ll be pleased to know that there are a variety of tasty gluten-free breads available at your local grocery shop, which you can discover online. Among the products available from Schär are artisan-style loaves, sandwich rolls, crispbreads and other baked goods.
Perfecting the best gluten-free hamburger buns
If you are unable to locate an all-purpose blend that meets your needs, you can always make your own! 2 12 cups gluten free starch, 1 12 cups gluten free whole-grain flour, and 3 tablespoons gluten free gum or psyllium husk powder make up a simple recipe for handmade gluten free all-purpose flour. Not a fan of baking? You’ll be pleased to know that your local grocery store carries a wide variety of delicious gluten-free breads. Schär is a bakery that specializes in artisan-style loaves as well as sandwich rolls, crispbreads, and other baked goods.
Gluten-Free Bread Baking Tips
- In case you’ve never baked wheat-free bread before, it’s vital to understand that your gluten-free dough will be significantly wetter than your wheat-containing dough. Don’t make the mistake of doubling the recipe and adding more flour
- Otherwise, you’ll wind up with a denser bun. Check to see that all of the ingredients are at room temperature (including the flour, eggs, yeast, etc). In order to start baking, I let my “cold” ingredients lay out on the counter for 20 – 30 minutes before I begin. When making gluten-free bread dough, use the paddle attachment (flat beater) on your mixer rather than the whisk attachment or the break hook. Gluten-free bread does not require kneading (for the most part – there are a few recipes out there that do), thus there is no need for a bread hook. The gluten-free buns will rise somewhat higher during the baking process and will appear golden brown when they are finished. Use an instant read thermometer to check the interior temperature of a yeast loaf or yeast rolls to ensure that they have finished baking properly the first time. The interior temperature of a well cooked yeast bread will reach 202 degrees (F). Whenever possible, bake on the center rack of your oven.
Gluten-Free Hamburger Bun Ingredients
Active Dry Yeast – Active dry yeast may be quite unstable, so make sure it’s fresh (not expired) and frothy when proofed before using it. If the yeast isn’t frothy after the proofing period has expired, either the yeast is bad or the water temperature isn’t the proper temperature for baking. Remove it from the equation and start over. Honey — Instead of using cane sugar to sweeten the buns, I use honey in this recipe. Honey assists in the preservation of the dough’s moisture and pliability. These precise individual flours have been used in the development of this recipe.
A combination of arrowroot starch and tapioca starch is used in this dish; however, if you’re in a hurry, you may use solely tapioca starch.
In addition to aiding in the binding of the recipe ingredients together, eggs also contribute to the loftiness, or leavening, of the dough.
The deep, savory flavor that olive oil imparts to gluten-free hamburger buns is one of my favorites, but you may use whatever sort of oil you like in place of olive oil if you prefer.
Adding a splash of apple cider vinegar to the dough can assist to tenderize the dough. If you want a different flavor, white vinegar can be substituted for the apple cider vinegar I used.
Gluten-Free Dough Consistency
Active Dry Yeast – Active dry yeast may be quite unstable, so make sure it’s fresh (not expired) and frothy when proofed before using. Unless the yeast is bad or the water isn’t the right temperature after the proofing time has expired, the dough will not rise. Start over with a clean slate. As an alternative to cane sugar, I use honey to sweeten these buns in this recipe. Honey assists in the preservation of the dough’s moisture and malleable consistency. These precise individual flours have been used in the development of this recipe.
- Ingredients: Arrowroot Starch, Tapioca Starch – I prefer the combination of these two starches in this recipe, but if you’re in a hurry, you can substitute all tapioca starch.
- In addition to aiding in the binding of the recipe ingredients together, eggs also contribute to the loftiness, or leavening, of the finished dough product.
- The rich, savory flavor that olive oil imparts to gluten-free hamburger buns is one of my favorites, but you can use any type of oil you like in place of the olive oil if you prefer.
- If you prefer a different flavor, white vinegar can be used instead of apple cider vinegar.
How to free-form the gluten-free buns:
- 12 cup of dough should be placed on a baking sheet coated with parchment paper or silicone
- Spread the dough out evenly into a 3.5-inch round using an off-set spatula and set aside. No need to worry about getting the dough to form a perfect circle – just do your best to get it to be circular in shape.
If you don’t want to free form the gluten-free hamburger dough and want it to be perfectly consistent, you can use English muffin rings to get the desired results. Grease the insides of the rings well with butter, and then sprinkle with gluten-free flour to finish. Place them on the baking sheet that has been prepared, fill them with dough, and then level the tops out.
How to make Gluten-Free Hot Dog Buns using this recipe
I’ve used this gluten-free hamburger bun recipe to create hot dog buns multiple times, and it’s a keeper. On a baking sheet, I use my hands to free create the shape of the hot dog buns (just like I do for forming the hamburger buns). Proof and bake the hamburger buns according to the gluten-free hamburger bun recipe listed below.
Gluten-Free Slider Buns
This recipe may be used to produce gluten-free slider buns; simply reduce the size of the buns to those of hamburger bun size. Alternatively, you may make my Gluten-Free Rolls recipe. Because of their size, they’re great to use as slider buns.
Juicy Gluten-Free Hamburgers
Making gluten-free slider buns from this recipe is simple; simply cut the buns in half and shape them like hamburger buns. Alternatively, my Gluten-Free Rolls recipe can be used. Because of their size, they’re ideal as slider buns.
Gluten-Free Hamburger Ingredients:
- 1-1.5 tablespoons gluten-free Worcestershire sauce
- 2-3 lbs. ground beef (I prefer 85 percent lean/15 percent fat)
- 1 tablespoon dried parsley
- 1 tablespoon dehydrated onion flakes
- 1-1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 large egg, optional
- Prepare a large baking sheet by lining it with aluminum foil. Add all of the ingredients to a large mixing bowl and mix them together with your hands until they are just combined (do not overmix). Make a patty out of the mixture by measuring out 12 cup and forming it with your fingers. Place the patties on a baking sheet and continue until all of the patties have been created. Depending on your preference, grill or pan fry.
Gluten-Free Hamburger Patty Recipe Notes:
Using parchment paper between the layers of patties will help to keep them from sticking together. It’s common for me to prepare these patties ahead of time and store them in the freezer. When we cook them, we put them directly on the grill while they are still frozen. For bacon burgers, I prefer to use this recipe for baking bacon, which I found on Pinterest.
Simply add the cooked bacon to your burgers before grilling them. Mmmm! Try this air fryer hamburgers recipe if you want to make your gluten-free hamburgers in the air fryer. I hope you and your family appreciate these gluten-free hamburger buns as much as we do! xoxo, Mēgan
Gluten-Free Hamburger Buns Recipe:
- 3 tablespoons honey
- 2 12 teaspoons dry active yeast (NOT quick yeast! )
- One cup warm water (between 110 and 115 degrees Fahrenheit).
- 1 cup brown rice flour
- 1 cup tapioca starch
- 12 cup arrowroot starch
- 12 cup millet flour
- 12 cup sorghum flour
- 1 tablespoon xanthan gum
- 12 teaspoon sea salt
- 1 teaspoon sea salt
- 11/12 cup sorghum flour
- 1 tablespoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup brown rice flour
- 1 cup tapioca starch
- 12 cup arrowroot starch
- 12 cup millet flour
- 1/12 cup sorghum flour
- 112 cup sorghum flour
- 1 tablespoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup brown rice flour
- 1 cup tapioca starch
- 12 cup arrowroot starch
- 12 cup millet flour
- 1/12 cup sorghum flour
These may be used to produce big hamburger buns. If you like smaller buns, use 13 cup of dough to shape a circular around 3.5-4 inches in diameter each bun. Reduce the baking time to 15-18 minutes instead of 20.
The 10 Best Gluten-Free Breads of 2021
We feature goods that we believe will be of interest to our readers. If you make a purchase after clicking on one of the links on this page, we may receive a small commission. Here’s how we went about it. Gluten is a group of proteins found in wheat that is responsible for the chewy, spongy feel of wheat bread and other baked goods ( 1 , 2 ). Gluten-free bread frequently receives a negative reputation for being hard, thick, and crumbly as a result of the difficulties in recreating this texture without gluten.
Fortunately, there are a variety of gluten-free choices available on the market that are both delicious and healthful.
The following are the top ten gluten-free breads to try in 2021.
1. Happy Campers Hemp Hemp Hooray
Price:$ In its dedicated gluten-free bakery in Oregon, Happy Campers is a tiny company that bakes gluten-free breads for customers across the world. In addition to being gluten-free, Happy Campers’ bread products are organically certified by the United States Department of Agriculture (USDA), non-GMO confirmed, vegan-friendly, and free of the majority of common allergies. They’re also devoid of added sugars, which is a bonus. One of the company’s greatest gluten-free sandwich breads is the Hemp Hemp Hooray bread, which is created with high-quality ingredients and a variety of whole grains, including millet, sorghum, quinoa, and amaranth.
There are also hemp seeds, which are an excellent source of fiber, antioxidants, and polyunsaturated fats, including plant-based omega-3 fatty acids, in addition to hemp seeds ( 3 , 4 ).
Additionally, reviewers like that this bread freezes well and is delicious as part of a toasted sandwich or spread on top of a toasted sandwich.
2. Canyon Bakehouse Ancient Grain Bread
Price:$$ Over the course of more than a decade, Canyon Bakehouse has built a specialized gluten-free facility for the production of gluten-free bread. Additionally, all of their goods are free of soy, dairy, tree nuts, and peanuts, in addition to being certified gluten free by the Gluten Free Certification Organization (GFCO). Canyon Bakehouse Ancient Grain Bread is produced with a foundation of both tapioca and brown rice flour, which gives it its distinctive flavor. The recipe also uses a variety of whole grains and seeds, such as millet (teff), amaranth (quinoa), and sorghum flour (sorghum flour is also available).
Ancient Grain Bread is low in sugar and has a thickness that is similar to that of typical sliced bread, in addition to being made with high-quality ingredients.
Approximately 28 grams of a slice has 70 calories, 1.5 grams of fat, 0 grams of saturated fat, 90 mg of sodium, 13 grams of carbohydrate, 1 gram of fiber, 2 grams of added sugars, and 2 grams of protein (6).
Because of the way it is packaged, each unopened loaf will remain fresh for up to 90 days after it has been packaged. It is recommended that you consume it within 5 days of opening it. Canyon Bakehouse Ancient Grain Bread is available for purchase online.
3. Little Northern Bakehouse Seeds and Grains Bread
Price:$ In addition to being a gluten-free, plant-based bakery, Little Northern Bakehouse manufactures products in a facility that has been audited and accredited by the Gluten-Free Certification Program (GFCP) and the Gluten-Free Certification Organization (GFCO). Additionally, all of its products are non-GMO-verified and devoid of key allergies such as eggs, soy, dairy, tree nuts, and peanuts in addition to being gluten-free. Its Seeds & Grains Bread has a very modest ingredient list, consisting mostly of a blend of gluten-free flours, whole grains, and seeds, including flax, chia, and pumpkin seeds, among others.
Little Northern Bakehouse Seeds & Grains Bread can be refrigerated at room temperature for up to 9 days.
In addition to gluten-free sandwich bread, the firm also sells gluten-free bagels and hamburger buns, which are both manufactured with high-quality ingredients and are free of key allergens.
4. O’Doughs Multigrain Sandwich Thins
Price:$$ If you prefer a sub-style sandwich, O’Doughs Multigrain Sandwich Thins are one of the most delicious gluten-free choices available on the market today. These long, bun-like thins are created from a blend of gluten-free flours, including potato flour, and are ideal for stuffing with your favorite sub sandwich contents. They are also delicious on their own. All of O’Dough’s products, including its bagel thins, flatbreads, hot dog buns, and burger buns, are gluten-free and vegan-friendly, according to the Gluten-Free Certification Organization.
Our bread contains a respectable amount of fiber, despite the fact that it does not include as many whole grains or seeds as some of the other alternatives on this list.
O’Doughs Multigrain Sandwich Thins are available for purchase online.
5. Three Bakers Great Seed Whole Grain and 7 Seed Bread
Price:$Three Bakers Great Seed Whole Grain and 7 Seed Bread is one of the greatest gluten-free loaves made with rice flour and other seeds. This loaf of bread, which is made with whole grain rice flour, has a short ingredient list that includes also high-quality, non-GMO-verified ingredients such as chia, flax, pumpkin, hemp, and millet seeds, among others. The Great Seed Whole Grain and 7 Seed Bread is also gluten-free, as is the case with all of Three Baker’s goods, thanks to the efforts of a third-party group known as the Gluten Intolerance Group (GIG).
For every three-quarter-inch slice (34.5 grams), you’ll get roughly 100 calories, 2 tablespoons fat (0 tablespoons saturated fat), 130 milligrams sodium, 19 tablespoons carbohydrate (3 tablespoons fiber), 2 tablespoons sugar, and 1.5 tablespoons protein (9).
While the bread can keep for up to 5 days at room temperature, it will keep for longer periods of time if it is stored in individual slices in the freezer and thawed as needed. Three Bakers Great Seed Whole Grain and 7 Seed Bread is available for purchase online.
6. Udi’s Gluten-Free Millet-Chia Bread
Price:$$ Udi’s is a well-known gluten-free brand that sells many bread items that have been certified gluten-free by the Gluten-Free Certification Organization (GFCO). A foundation of tapioca flour, brown rice flour, and millet is used to make the gluten-free Millet-Chia Bread available at the bakery. There are no artificial flavors or colorings in this product either. The gluten-free millet-chia bread, which is popular among customers for its taste and texture, is low in sugar and high in protein, with 3 grams of protein each slice (totaling 29 grams) and is low in fat and calories (10).
Udi’s Gluten-Free Millet-Chia Bread can be purchased online.
7. Eban’s Bakehouse Fresh Baked Gluten-Free Seeded Bread
If you’re seeking for a soft and chewy gluten-free bread, Eban’s Bakehouse Fresh Baked Gluten-Free Seeded Bread is a terrific choice. Shipped just twice a week, each loaf is freshly baked on Mondays and wrapped in an insulated container to ensure maximum freshness and flavor retention. In addition to being certified gluten-free by the Gluten-Free Certification Organization (GFCO), its Seeded Bread is created with high-quality ingredients that are sourced locally or organically wherever feasible.
One slice (33 grams) has 80 calories, 2 grams of fat (0 grams of saturated fat), 160 milligrams of sodium, 13 grams of carbohydrates (1 gram of fiber, 2 grams of sugar, and 2 grams of protein), and one slice (33 grams) contains 80 calories (11).
8. Outer Aisle Gourmet Cauliflower Sandwich Thins
Price:$$$ In comparison to other gluten-free wraps and thins on the market, Outer Aisle Gourmet Cauliflower Sandwich Thins are distinguished by the fact that they are created with only four ingredients: cauliflower, cage-free eggs, Parmesan cheese, and nutritional yeast. This results in thins that are not only certified gluten-free, but also paleo and keto-friendly due to the abundance of vegetables in them. Each Cauliflower Sandwich Thin, which is free of artificial ingredients, is low in calories and carbohydrates, high in protein, and contains one serving of veggies per sandwich.
These thins are well-liked for their soft texture and mild flavor, which allows them to pair well with a broad range of toppings.
50 calories are provided by one thin (32 grams), along with 2.5 grams of fat (1.5 grams of saturated fat), 130 milligrams of sodium, 2 grams of carbohydrates (including 1 gram of fiber), 1 gram of sugar, and 4 grams of protein (12).
Outer Aisle Gourmet Cauliflower Sandwich Thins are available to purchase online.
9. Schär Gluten Free Multigrain Ciabatta Rolls
Price:$$ Schär is easily recognized by its bright yellow packaging, and the company is well-known for creating soft, certified gluten-free breads and other baked goods. Schär Gluten-Free Multigrain Ciabatta Rolls, which are made with a gluten-free sourdough basis, offer a pleasing taste and texture that are similar to those of a standard wheat-based sandwich bun. These preservative-free buns are made with buckwheat flour, flax seeds, and sunflower seeds, among other ingredients. Likewise, Schär Multigrain Ciabatta Rolls are a nutritious alternative since they are high in fiber, low in sugar, and contain a significant quantity of protein.
While these rolls have received positive feedback for their flavor and texture, the one drawback is that they are among the most costly gluten-free bread alternatives available.
10. Happy Campers Wild Buns
Price:$$ In addition to its Hemp Hemp Hooray Bread, which was previously mentioned, Happy Campers now provides a nutritious gluten-free hamburger bun that is high in fiber. Despite having a limited ingredient list, Happy Campers Wild Buns are produced from a blend of whole grain flours, including millet, sorghum, buckwheat, quinoa, and amaranth, and are baked in a traditional Dutch oven. They’re also low in sugar and high in fiber and protein, making them a healthy snack option. These gluten-free hamburger buns, like the rest of the brand’s goods, are certified gluten-free, certified USDA organic, vegan-friendly, and devoid of key allergens such as dairy, eggs, soy, and nuts, as well as other common ingredients.
- The fact that these buns have a pleasing taste and texture has been noted by reviewers.
- Happy Campers Wild Buns may be purchased online.
- A gluten-free certification is also very necessary if you’re following a rigorous gluten-free diet due to an allergy or sensitivity.
- Despite the fact that each firm is obligated to test their products for gluten levels, the FDA does not currently impose a single gluten testing standard that all companies must adhere to.
- Some firms choose to have their goods tested by third-party organizations, such as the Gluten-Free Certification Organization, in order to mitigate this risk (GFCO).
- Selecting items that have been certified gluten-free, on the whole, can provide you with greater confidence in the nutritional value of your breads.
- Example: If you like to create cold sandwiches rather than warm sandwiches, you may want to choose a product that can be stored at room temperature rather than one that must be frozen and toasted before use.
Avoid products that include artificial chemicals or colors since they are more likely to have been excessively processed.
Look for items that are reduced in sugar and salt, just like you would with any other bread.
To conclude, choose a brand that has been certified organic by the United States Department of Agriculture if you are concerned about potential pesticide levels in conventional grains, nuts, and seeds ( 16 , 17 ).
Choose gluten-free items that have been verified gluten-free by a third-party agency if you are following a rigorous gluten-free diet.
Keep in mind that while searching for gluten-free bread, look for items that have been verified gluten-free by an independent third-party agency.
If you want to choose the bread product that best meets your demands, you’ll also want to evaluate the ingredients used, the nutritional value, the pricing, and the storage life.
Culver’s Gluten-Free Buns are a Huge Hit
Culver’s has gluten-free buns, according to a tiny birdie that I heard about. So I phoned my local Culver’s to find out whether this was true and to ask them a few questions about their policies. Here’s what I learned from my experience with Culver’s gluten-free buns. When I contacted, they said that they serve the Udi’s buns separately from the meat and sauces, and that each bun is packed in its own container. This is done in order to reduce the possibility of cross-contact. It was said that all of their employees had received training from the company’s headquarters.
There is no dedicated gluten free “menu,” but there is a two-page listing at the end of their nutrition and allergy guide that identifies things that are gluten-free.
This was quite beneficial to have.
In order to make sure that the meat was not cooked in the same location as the buns, I double-checked their website to make sure it wasn’t feasible.
With my mashed potatoes, I chose green beans, while my husband chose mashed potatoes as his side dish.
Don’t spend your time on the mashed potatoes, I promise you that!
They grinned and promptly printed up a copy of their frequently asked questions (FAQs) on the gluten-free bun program, after consulting with management, of course.
Q: Can you tell me about the ingredients in your gluten-free buns?
YEAST, DRIED CANE SYRUP, TAPIOCA SYRUP, SUGARCANE FIBER, SALT, CULTURED CORN SYRUP SOLIDS AND CITRIC ACID (NATURAL MOLD INHIBITOR), XANTHAN GUM, ENZYMES are some of the components.
A: The gluten-free bun is supplied in a sealed packet, and you will be responsible for assembling it.
(**This is not done at my location since they have a separate toaster for their normal buns.
It was brought to her attention that the grilled cheese is likewise prepared on the grill, but that they have a special portion of the grill where they do not cook anything else.
(**Because their roast beef is not cooked on a grill, there is no cross contamination.) People have been commenting on social media about gluten-free buns available at their local Culver’s.
A: By the end of March, we plan to have a gluten-free bun option available in all of our restaurants.
In order to offer gluten-free menu alternatives in a culinary setting where gluten sensitivity is present, we are continuing to research and develop safe practices.
Thank you very much!
We provide training to all of our team members on how to create a gluten-free product while taking required safe food handling procedures in an area where common sources of gluten can be encountered.
A: No, there isn’t.
In addition, I was informed beforehand that my location charged an additional $1.00 each order.) The overall impression we got was positive, and my husband and I both expressed an interest in returning.
Because I had a smartphone, I was able to complete the transaction on the premises and receive a complimentary cup of custard.
I paid for my own dinner and was not swayed or compensated in any way for my viewpoints or opinions of others. I’m writing this essay just to inform my readers about my eating experience and to encourage them to make educated decisions about their own dining experiences. I hope you find it useful.