[pinit] These super easy, yeast-free gluten free sandwich rolls started out as just a photography makeover of my Easy Gluten Free Burger Buns from 3 whole years ago here on the blog. Those buns have been very good to us. There’s no doubt. But since I decided to tweak the recipe a bit, I thought they needed their own post. Mostly to avoid confusion. If not yours, then mine. I confuse easy. These yeast-free gluten-free buns are so easy to make, and turn out lighter and fluffier than ever.
Even with my new tweaks, these are in the old school gluten free bread style. As in Pre-Gluten Free on a Shoestring Bakes Bread. What that mostly means is that we’re shaping a wet dough with wet hands (not so much fun, no bread-baking romance here, but still effective), and that they’re more delicate. But I borrowed some concepts from Bakes Bread, cut down on the butter pretty significantly and cut down on the sugar, mostly to see if I could. And … I could.
If you’re not into the new ingredient, the new proportions and everything else, just go with the original recipe. It still works like a charm. Just promise me you won’t pretend that eating a burger in a lettuce wrap is just as good as eating it on a bun?
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) Expandex modified tapioca starch*
1/4 cup (30 g) confectioner’s sugar
2 teaspoons baking powder
6 tablespoons (36 g) nonfat dry milk, ground into a finer powder
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt
3/4 teaspoon apple cider vinegar
5 eggs (300 g, out of shell) at room temperature, beaten
3/4 cup (6 fluid ounces) milk, at room temperature
8 tablespoons (112 g) unsalted butter, at room temperature
*For information on where to find Expandex, please see the Resources page. I have not tested Ultratex 3 in this recipe, but if you would like to try it in this recipe, I recommend using 12 grams of Ultratex 3 in place of the Expandex (1/3 the amount of Expandex called for), and then making up the remaining 24 grams of weight in more all purpose gluten free flour. So it would be 339 grams all purpose gluten free flour + 12 grams Ultratex 3. Ultratex 3 is at least 3 times as strong as Expandex.
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, Expandex, sugar, baking powder, nonfat dry milk, cream of tartar, and salt and whisk to combine (with a separate, handheld whisk). Add the cider vinegar, eggs, milk, and unsalted butter, mixing well on low speed after each addition. Once the last ingredient is added, turn the mixer up to high speed for about 5 minutes or until the mixture is pale yellow in color and thickened. The batter will be smooth and thick, but not super thick — not pourable, but not dense.
Divide the dough into 10 parts with a spoon. With very, very wet hands, shape each portion of dough into a round and then flatten until about 3/4-inch to 1-inch thick. Place on prepared baking sheets, about 2 inches apart.Place in the center of the preheated oven and bake for 30 to 35 minutes, depending upon how brown you would like the outside. Rotate the baking sheet once during baking, and, when rotating, with a sharp knife or kitchen shears, cut a small slit in the top of each bun to allow some steam to escape. This will allow the rolls to keep their shape as they cool. Allow to cool for about 10 minutes before slicing and serving.
These rolls freeze very well. Just slice, place in a freezer-safe container and freeze until ready to use. Either defrost in the refrigerator overnight, or in the toaster oven before serving.