Gluten-free, Yeast-free Sandwich And Hamburger Buns

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups gluten-free flour (better batter brand recommended)
• 1 teaspoon salt
• 1/3 cup sugar (sugar may be added to taste)
• 4 eggs
• 2/3-3/4 cup milk (or water, *for a denser bun, see note below)

Recipe

• 1 it is very important to have a very hot oven for this recipe. preheat oven to 400 degrees. grease 1 or two cookie sheets or muffin top tins.
• 2 in your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. this should produce a batter with a consistency between soft butter-cream icing and cookie dough.
• 3 working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. allowing this batter to sit for more than a minute or two will result in deflated buns! wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
• 4 if you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. for a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
• 5 if desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
• 6 place in heated oven and bake 15-20 minutes or until golden brown and puffed.
• 7 allow to cool completely before slicing. as the buns cool, you will see a slight deflation of the buns – it is not unusual for the buns to deflate by about 1/3. this is okay! the deflation causes the very fine texture you will see, when you cut/split the bun. *to have less deflation, use the smaller amount of water – this will cause a denser bun.