▷ Gluten-Free Sourdough Hamburger Buns | Egg-Free | No Added Yeast

Gluten-Free » Gluten-Free Sourdough Hamburger Buns | Egg-Free | No Added Yeast

Discover delicious gluten-free sourdough hamburger buns that are also egg-free and made without added yeast. Perfect for anyone with dietary restrictions.

Wholesome and Allergen-Friendly Buns for Your Burger Fix

Today we will learn how to make a Gluten Free Sourdough Starter using brown rice flour, potato starch, salt, psyllium husks, a kitchen scale, a dough whisk, and parchment paper. These ingredients are essential to create a delicious and gluten-free sourdough bread at home.

Creating a sourdough starter is a process that requires patience and attention to detail. By following this recipe, you will be able to enjoy the benefits of a gluten-free sourdough bread that is both flavorful and easy to digest. Make sure to use the recommended products for the best results!

Satisfy Your Burger Cravings with These Fluffy, Gluten-Free Sourdough Buns!

Hi everyone my name is Laura and welcome to my Channel today I’m going to show you how to make easy and delicious gluten-free sourdough hamburger buns if you’re on a gluten-free diet you’re really going to love these buns they’re full of flavor and one of the best things is that you can freeze them unbaked and when you’re ready for fresh.

Buns you can bake them directly from Frozen I’m excited to share this recipe with you guys so let’s get started here I have 295 G of warm water and I’m adding 12 G of celium husks if you aren’t familiar with celium husks it’s a fiber that gels when added to water and it’s perfect for replacing gluten in gluten-free recipes it’s what.

Binds all the ingredients together to form a dough so you just want to stir the pelum with the water really well and then set it aside for about 5 minutes so that it can gel next I’m going to add 150 g of gluten-free sourdough starter to this.

Mixing bowl if you don’t already have a gluten-free sourdough starter I do have a video on how to make one from scratch I will link it in the description box for you next I’m adding 15 G of melted unsalted butter if you need to be dairyfree you could use avocado oil or olive oil.

Instead now I’ll add the pelium water mixture to the starter and butter you just want to whisk all the wet ingredients until they’re fully combined I love my Danish dough wh whisk but if you don’t have one you can just use a regular whisk or a fork now that the wet ingredients are.

Combined we’ll add our dry ingredients I’m adding 80 g of potato starch and 140 G of brown rice flour it’s so nice that this recipe only needs two types of flour I know with a lot of gluten-free recipes you need several types of flour and that can be a lot sometimes the last thing I’ll add is 10 G of salt.

I’m going to combine all of the ingredients with my dough whisk and then switch to fully combining by hand to make sure there’s no dry flour left in the bowl now that the dough is fully combined I’m going to cut cover the bowl and let it.

Sit at room temperature for about 3 hours then I’ll place the bowl in the refrigerator until the next day it’s been 3 hours and this is what the dough looks like there are nice bubbles or air pockets all around the sides and bottom of the dough so now I’m just going to put this in the refrigerator it’s the next day and now.

I’m going to shape the hamburger buns and place them on a parchment line baking sheet I’m going to bake half of them and freeze the other half so I’ll be using two baking sheets so when I made this video I ended up making eight smaller slider size buns but for fulls size buns you would divide the dough into six.

Pieces you just want to shape each piece into a ball and place them on a baking sheet then just flatten them with your hand.

I’m going to cover these with some greased plastic wrap and let them rise in a warm place for about 30 minutes meanwhile I’ll preheat my oven to 425° f.

after 30 minutes I’ll bake one pan for 30 minutes then I’ll place the other pan directly in the freezer uncovered for several hours then I’ll transfer the Buns to a freezer bag until I’m ready to bake them once the buns are finished baking you can brush them with butter if you.

Like and let them cool completely on a wire rack before slicing this part is very important if you cut into them too soon they’ll likely be gummy but they’ll still taste great toasted I really wanted to show you how amazing and easy it is to bake these from Frozen so here’s my bag of frozen buns and now I’m going to take out a few.

To bake I already preheated my oven to 425° F and I’m going to bake these for about 35 minutes see how they puffed up and baked just like the ones that weren’t Frozen I really hope you enjoyed this video and if you did please take the time to hit the like And subscribe.

Buttons you can find this recipe and more at my blog sourdo and.com thanks for watching