One of the things that people miss most when they go gluten free is bread. There are some nice gluten-free breads and buns that you can buy, but they are costly. I love using this focaccia bread recipe to make gluten-free hamburger buns, which can be used for burgers or cold sandwiches.
While this recipe has been on my site for a long time, I wanted to update it a bit and remind you again of why I love it. This bread is easy to bake, it tastes good, and it is moist. If you are packing gluten-free lunches and miss a traditional sandwich, baking a batch of this bread can be more economical than buying gluten-free bread.
I’ve never had great success baking loaf breads, but this flat bread recipe turns out beautifully and can be used in a variety of ways. My favorite way to bake this recipe is using English muffin rings to form the buns. One full recipe will make 10 – 12 buns. I usually make 12. If you go with 10, the buns will be a little taller and have to bake a little longer. Since we don’t use 12 buns quickly, I let them cool, slice them, and freeze them for future use.
This recipe is adapted from Carol Fenster’s recipe in her book Gluten-Free 101. I love it because it is so versatile. I like using the focaccia bread for dips such as spinach dip. It is also great used for this focaccia bread sandwich and beef barbecue sandwich.
Here’s my original post, a bit modified.
Hamburgers have been my exception to the rule that dinner is always gluten free. When we have burgers, gluten-free son and I use some type of gluten-free bun or bread, or simply go without, while the rest of the family uses wheat based buns.
However, when I bake gluten-free hamburger buns, the family always prefers those to gluten-filled buns. They simply love this recipe.
This gluten-free focaccia recipe made enough for the five buns and a small round cake pan sized loaf. I used four English muffin rings and for the fifth one I folded a sheet of foil into a strip and made a circle the same size as the other rings. The foil didn’t hold the dough quite as well, but I was the only one who noticed the difference. I didn’t use the Italian seasoning on top of the hamburger buns.
- 1⅓ cups brown rice flour
- ⅔ cup sweet rice flour
- 1 cup tapioca starch or flour
- 1 Tablespoon instant yeast
- 2 teaspoon unflavored gelatin
- 1 Tablespoon xanthan gum
- ½ teaspoon onion powder (optional)
- 1½ teaspoon salt
- 2 teaspoons sugar
- 1 – 1¼ cup warm water
- 4 eggs
- ¼ cup vegetable oil
- 1 teaspoon vinegar
- 1 Tablespoon chia seed mixed with ¼ cup water (optional)
- olive oil (optional)
- Italian seasoning (optional)
- coarse salt (optional)
- Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water.
- Combine the flours, yeast, gelatin, xanthan gum, onion powder, salt, and sugar in a separate bowl.
- Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.
- Transfer the dough to a greased pan. This recipe will fill a large cookie sheet. Or spoon into 10-12 greased English muffin rings for buns.
- Let it rise in a warm place for 30 minutes.
- Optional: Brush the top of the dough with olive oil and sprinkle with salt and Italian seasoning. (Omit for hamburger buns.)
- Bake at 400 degrees for about 15 minutes. The top should be nicely browned.