Gluten-free Dairy-free Homemade Hamburger Buns

GF Hamburger Buns

These hamburger buns are really easy to make and I use my Breadman bread machine to make the dough for me.  We use these for our hamburger buns but they are great for any occasion.  Your gluten filled friends will not notice a difference, they truly are delicious.

I made the dough in my Breadman bread machine and got the recipe from this outstanding book 125 Best  Gluten-Free Bread Machine Recipes. 

(I use Bob’s Redmill Products for all my fours and starches.)

1 3/4 cup brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

1/4 cup granulated sugar

2 1/2 tsp xanthan gum

1 tbsp bread machine or instant yeast (I used Bob’s Active Dry Yeast)

1 1/2 tsp salt

1 1/4 cup of rice milk (or your preference of dairy alternative)

1/4 vegetable oil (I have also used canola oil)

1 tsp of cider vinegar

3 eggs, lightly beaten

1.  In a large bowl add all your dry ingredients and mix well

2.  Pour milk, oil, vinegar and eggs into bread machine pan.

3.  Select the Dough Cycle on your bread machine.  As the bread machine is mixing gradually add the dry ingredients scraping bottom and sides of pan with a rubber spatula.  Try to incorporate all the dry ingredients within 1 to 2 minutes.  Stop bread machine as soon as the kneading portion of the cycle is complete.  Do not let bread machine finish the cycle.

4.  Spoon 2/3 cup dough into a prepared pan.  (I use English muffin rings and place them on a flat pan and spray the inside with canola oil so they don’t stick.)  Smooth the tops with a moistened rubber spatula if you wish.  Let rise in a warm draft free place for 30 to 45 minutes or until dough as almost doubled in volume.  Meanwhile, preheat oven to 350.

5.  Bake for 15 to 20 minutes or until internal temperature of buns registers 200 on an instant read thermometer.  (I have to cook them closer to 20 to 25 minutes in my oven.)  If internal temp is not at 200 but tops of buns are getting brown lower them to another rack or cover the top with a layer of tin foil.

6.  Remove from pan immediately and let cool completely on a rack.


Best GF DF Chocolate Chip Cookies Yet!

Last night I wanted chocolate chip cookies.  So my daughter and I attacked the situation.  I had lots of Bob’s Redmill All Purpose GF flour so I went to their website and found this great recipe.  (Warning, it needs to chill for 2 hours so patience is needed.)  I found this out the hard way.  Mixed it all then moved on to the next step, chill for 2 hrs.  Shit!  But I found out, totally worth it!


1-2/3 cups of Bob’s All Purpose GF flour

1/2 tsp of Baking Soda

1 tsp Xanthan Gum

1/4 tsp of sea salt

1/4 cup of butter (we used vegan gf butter)

3/4 cup of packed brown sugar

1/3 cup of sugar

2 tsp of Vanilla

1 large egg

1 cup of Chocolate Chips (We used Ghirardelli Semi-Sweet)

Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper; set aside. (We love using Pampered Chefs baking stones)

Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.

In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips and nuts.

Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2″ apart on baking sheet, or roll into balls if dough is hard to work with.  Bake 10-12 minutes (I had to do 15 min) on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet.

These are seriously the best cookies I have made thus far.  Your gluten friends will not know they are gluten and dairy free!