Low Histamine Gluten Free Hamburger Buns
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Learn more →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)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 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
- 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)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
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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