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}
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
- Preheat oven to 350°. Grease the hamburger roll pan with cooking spray.
- 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}
- In a separate bowl, whisk together the dry ingredients: cornmeal, brown rice flour mix, sugar, baking powder, xanthan gum and salt.
- Add the dry ingredients into the wet ingredients, mix fully.
- Scoop the batter into the prepared pan.
- 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.
Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.
I shared this recipe with:
I’ve been wanting to make my own GF hamburger buns, and these look great! Thanks for sharing!
Thanks Lauren! Let me know what you think.
I finally made these this afternoon and OMG they are amazing!! I made them for a Portobello Burger with Caramelized Onions and Aioli. The contrast of a sweet bun with a savory “burger” was phenomenal.
I don’t have a hamburger bun pan, so I used your suggestion to make them on a cookie sheet. They turned out well. Not as flat as yours, but it was my first attempt and I’m sure I’ll get better at free-forming them as I go.
Here’s a link to my post…
http://asgoodasgluten.blogspot.com/2012/03/portobello-burgers-with-caramelized.html
I’m planning on making these buns again this weekend for a new sandwich I’m trying.
I am buying the pan and making these buns-PRONTO! Thanks Becky!!!
@Christina, I hope you love these as much as I do. All I want to do is eat burgers now.
That looks delicious Becky!
That looks delicious! I’ve never heard of a burger bun pan before, but it seems pretty handy.
Hi, I love your recipes of GFCF which my son need it.
For the Cornbread burger recipe.
If i have Cornbread flour instead of Brownrice Flour mix?
I tried these last week and loved the flavor. Trying them again tonight for a pulled pork sandwich recipe I’m trying to launch BBQ season.
For those looking for bun pans, Amazon has a few nice ones, but I found that Walmart had a 6-well pan that worked great that sells as a muffin top pan.
What can I use to replace the eggs?
You can use egg whites, or if it doesn’t feel too un-organic, Egg Beaters. Alternately from a site:
“The egg replacer I most often use in my baking is 1 tablespoon ground flax seed mixed with 3 tablespoons hot water. Set this aside for a couple of minutes until the flax seed mixture thickens. This mixture should be as thick and sticky as an egg white. If it isn’t, heat the mixture until it thickens. Allow to cool slightly before adding to your recipe. This mixture equals one egg. Flax mixture only replaces the binding property of an egg.”
I made these today and they were great! I used a muffin top pan and it worked fine. They smelled like a cookie when they were baking and didn’t make it all the way to cool before I had one. Oh my! I don’t know how well they will work as a burger bun but right out of the oven with butter on them was awesomeness at its best.
Hi, I have couple questions: at the last step, for how long do you mix the batter? What should be the right consistency? Do you use an electric mixer like a kitchen aid? Thanks!!
I don’t have potato starch — can I just use more tapioca flour with the brown rice flour?
Or should I use corn starch instead?
Is there a substitute for brown rice flour? I have a rice allergy.
Wheat is a no-no for me and I have tried varied alternatives and By Far this is the most enjoyable and healthy recipe I have found.
Two thumbs up for this recipe!
No other bun recipe should even bother to exist. I have tried many recipes, and this one is the best, by far. Love, love, love! I have to keep coming back to print it, so I thought I would remind you how amazing it is!
This post is on 13 spot in google’s search results, if you want more traffic, you should build more backlinks to your blog, there is one trick to get free,
hidden backlinks from authority forums, search on youtube:
how to get hidden backlinks from forums