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We’ve received a lot of requests over the last three years for sandwich breads that are yeast free, or quick and easy, or truly light and fluffy. We’re proud to say that this recipe meets all the criteria. You can make the World’s Easiest Sandwich and Hamburger Buns in 35 minutes max, from start to finish. They taste fantastic, and the texture cannot be beat. This has become the daily bread of the Better Batter crew. For a flavor that is most similar to store-bought hamburger buns, please use a larger quantity of sugar.
Ingredients
2 cups Better Batter Gluten Free Flour
1 tsp. salt
1/3 cup sugar (sugar may be added to taste)
4 eggs
1.5 cups milk or water
Instructions
It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.
In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.
Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.
Place in hot oven and bake 15-20 minutes or until golden brown and puffed.
Allow to cool completely before slicing.
Sounds terrific – and easy!
I’m sold. I need to start making buns now that bbq season is in full swing and we are committed to keeping the kitchen gf.
thanks.
Hi, Erin!
These are fantastic with bbq – tell us, what kind of bbq do you do? There are so many regional variations among bbq recipes, and we’re always looking for a winner.
I tried this bread for the first time today. Love the taste, love the light texture!! I wish I could figure out my oven though…I had some doughy texture left in the middle. I’m not a fan of thick bread, so this is perfect. Just have to get the timing and temperature down pat for my oven..lol
I tried to make these buns two times. Both times they raised in the oven, but as soon as I removed them from the oven they deflated. What am I doing wrong? Any help would be appreciated. We love the taste of the buns even though they were wet and flat as pancakes.
HI, Julie!
There could be a number of issues. Here’s what we suggest:
1) try using a little less water or milk. It could be that your method of measuring is slightly different from ours and that you need slightly less water.
2) Try using a smaller size egg – if you are using extra large or jumbo eggs, this will affect the recipe. We use large eggs.
3) Try reducing your baking temperature and/or baking longer. Often collapsed structure is caused when the oven temperature is hot or uneven. this causes the bread to rise too quickly and the exterior to set before the interior gets a chance to cook. What ends up happening is that the bread is undercooked or undersupported. It’s common for ovens to be off by up to 25%, not insignificant.
Hope this helps!
I had the same issue as Julie. I cooked in a convection oven — would that make a difference.
I was so excited as they loked beautiful, but they collapsed and were completely raw/doughy on inside.
Hrm. Well, we’re going to be looking into this to see why so many people might be having trouble with the recipe. Once we get it sorted out we should either be able to refine the instructions to help people avoid pitfalls or release an improved recipe with less ‘failability’. Thanks for the feedback~!
I’m trying these for the first time today. I’ve been looking for a “great” bun for sandwiches, burgers and bar-b-q. I am at 7300ft elevation. Do you have any suggestions? Any information will be much appreciated. I have used Better Batter flour for a year now and absolutly love it.
You’ll want to make the usual adjustments for high altitude: these can include: raising the temperature by 20-25 degrees, and increasing the liquid by 2-3 tbsp. You may also want to decrease the sugar by a tbsp – this should help your bread structure set.
I just made these last night and they were so awesome!! First time I have had a hamburger with a bun in 4 years! Thank you for posting this bread recipe made without yeast. It is the best one I have had by far.
Thanks for the kind words, Jack! Glad we could bring some joy into your life!
My son loves corn, and likes his buns made in the muffin top tins. What I do to satisfy his need to taste corn, is spray or grease the pans, then lightly scatter some coarse ground cornmeal on the pans. He is 18 yrs old, but he really enjoys his breads to look like the ones he sees in the store bakeries with the corn meal on the bottoms. The muffin top pans are also good to make the little snack size pizzas in, just be careful not to brown the cheese to much if you plan to freeze some, or the cheese will get too brown if you reheat in the big oven. We have two toaster ovens, one dedicated to GF only. They are relatively inexpensive, so it is not a problem to have two.