Gluten-free Burger Bun
Soft, golden gluten-free burger buns made with a blend of potato, tapioca and corn starch.
- Prep
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- Cook
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- Total
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- Ingredients
- 11
Method
- 1
Preheat the oven to 175 °C and grease the bread moulds.
- 2
Combine all the ingredients in a large mixing bowl and make a smooth, lump-free dough.
- 3
Make round balls of dough of about 50 g each and place them on a baking tray.
- 4
Cover and let the dough proof for 30 minutes.
- 5
Bake at 175 °C for 45–50 minutes until golden brown. Remove from the moulds and cool completely on a wire rack.
Cooking for someone with celiac disease? Use flours ground in a dedicated gluten-free mill, check every packaged ingredient (especially heeng, sauces and masalas) and use clean utensils to avoid cross-contamination. See hidden sources of gluten →
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