How to make Gluten Free Burger Buns | Recipe for Soft and Tasty Buns | Home-made | No Preservatives

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Hey guys, Welcome back to D'Nutty Grains, today let's bake some soft and tasty gluten free burger buns, after which you will never want to buy the market ones..If you have still not subscribed, please do and check out my other interesting recipes. Now, lets get started...
We will take a small bowl, add 1/2 & 1/8th cups of warm water, 1 tsp sugar, 1 & 1/2 tsps of dry yeast, mix it all well till the yeast is fully dissolved. Then keep it covered in a warm & draft-free place for about 5-10mins. Let's leave it for proofing and in the meantime, mix our dry ingredients. Take a large bowl, put 3/4th cup (105gms) of white rice flour, 1/3rd cup (35gms) of sorghum flour, 1/4th cup (27gms) of potato starch, 1/4th cup (27gms) of cornstarch, 1 & 1/2 tsp of xanthan gum, 1/2 tsp of salt and give it all a good whisk.
Now, the yeast has proofed well enough, add it to the dry mix, while starting to whisk the mixture. I am using a stand mixer with paddle attachment on a medium-low speed, but you can do this with your electric hand mixer as well. Add 1/4th cup of oil, any non-fragrant vegetable oil is fine. Then add 2 room temperature eggs, i prefer slightly whisking them before adding them, so they get mixed properly but this is completely optional, you can put them as it is as well.
Let it all mix for about 4-5mins on a medium-high speed. However, stop the mixer after 2mins and mix the dough with a spatula and then re-start the mixing.
After 4-5mins of mixing the dough will look smooth. Now, transfer this dough to a well oiled bowl, so you could weigh it and divide it evenly in 4-5 balls. However, if you dont have a weighing scale, you can use an ice-cream scoop to divide the dough as evenly as possible.
Once its all divided in 4 small bowls, oil your hands well enough so the sticky dough is easy to manage, then pick up one ball and start smoothening the top side by pulling and tucking the dough towards the bottom, while maintaining the ball kind of look, as the burger buns will expand sideways and not much from the top. If you flatten them, then you will get jumbo but flat buns.
Now since the dough has already started proofing once we had stopped mixing it, you have to be pretty quick while shaping the burger buns. Once all are shaped, keep them in a warm and draft-free place, to rise for about 20mins.
With 10mins left of rising, start to pre-heat your oven as well at 180 deg celsius with both rods onfor atleast 10mins, however, i like to keep the timer for more than 10mins, so the oven doesnt go off, in case the preparation takes more time.
After 20mins of rising, take an egg white at room temperature, slightly whisk it. Then, brush your burger buns with it, so the burgers get a really nice coloured top. After you have brushed them all, put some white sesame seeds, to get the real burger look. I love the taste of the sesame seeds in my burger plus they are healthy, so i like to put quite a lot.
Time to put these in the pre-heated oven at 180 deg celsius for 25-30mins on the bottom rack. after 15mins of baking, move the tray to the middle rack.
The burgers are ready, they look and smell so nice, lets wait for about 30mins so they are cool to touch.
Its been half an hour, and they are almost cool. They are super soft...So, as mentioned at the beginning of the video, no more buying the packed buns when you can make these fresh, soft and super tasty buns at home, almost everyday.
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