Low Sodium Gluten Free Hamburger Buns

Total time1 hr 47 min

Prep time25 min

Cook time22 min

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Ingredients

6 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
1 tsp granulated sugar
2 cups gluten free flour blend
½ cup tapioca starch
1 tsp xanthan gum (omit if your flour blend already contains it)
1 ½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp baking powder
2 large eggs, room temperature
3 tbsp unsalted butter, melted and cooled
1 tsp apple cider vinegar

For the egg wash

1 egg, lightly beaten
1 tbsp sesame seeds (optional)

Instructions

1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a separate bowl, whisk together the gluten free flour blend, tapioca starch, xanthan gum, salt, and baking powder until evenly combined.

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