I will be straight with you
I normally dont eat a lot of sandwiches. Or burgers. Or anything requiring bread.

Why?

1): I have been too busy to make my own bread

2): I cant really stand the Gluten Free, store bought, bread options out there.

{I mean they are ok in a pinch, but…}

So, what’s a girl to do when she wants a burger?

I previously would slap two pieces of GF bread around my burger.  But honestly, the bread did my burger no favors.

Then I tried a burger with no bun.

Can I just say that a burger without a bun is lame.  I kinda went off burgers at that point.

What I wanted was a bun recipe that I could whip up QUICKLY and EASILY

Enter the Cornbread Hamburger Bun

After one taste of this soft, slightly sweet bun, I immediately envisioned a turkey burger slathered in spicy mustard, layered with pickles, tomatoes and greens.

Then I thought of burgers, with this bun, and a Thai Peanut Sauce.

Lets just say the ideas are endless, and we have been eating a LOT of burgers at my house lately.

I have a hamburger bun pan similar to this one from King Arthur Flour. {If you don’t have a hamburger bun pan, you could try making 4 inch round mounds of batter on a large cookie sheet. I haven’t tried this though}

Recipe: Cornbread Hamburger Bun {Gluten Free, Dairy Free}

{PRINT RECIPE}

recipe makes 8, 4-inch buns

Ingredients

  • 2 eggs
  • 3/4 cup dairy free milk
  • 1/4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 cup cornmeal
  • 3/4 cup Brown Rice Flour mix * {see note}
  • 1/4 cup sugar {or maple syrup}
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350°. Grease the hamburger roll pan with cooking spray.
  2. Beat the eggs in a large bowl, until fluffy. Add in the milk, oil, cider vinegar and vanilla. {if substituting maple syrup, add it with the wet ingredients}
  3. In a separate bowl, whisk together the dry ingredients: cornmeal, brown rice flour mix, sugar, baking powder, xanthan gum and salt.
  4. Add the dry ingredients into the wet ingredients, mix fully.
  5. Scoop the batter into the prepared pan.
  6. Bake about 15 mins, for 4″ rolls, until tops begin to brown.

*Note: To make a Brown Rice Flour Mix: combine 2 parts Brown rice flour (super fine ground), 2/3 parts Potato starch and 1/3 part Tapioca flour.

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