Gluten Free Burger Buns
These burger buns come together in twenty minutes with only a few easy ingredients. Great to hold your favorite burger or even breakfast sandwich.
Servings: 6 buns
- 2 cups tapioca flour
- 1/2 cup half & half cream*
- 3 tbsp. olive oil
- 2 eggs
- 1 cup shredded mozzarella cheese
- 1/2 tsp. salt
optional topping for buns
Preheat oven to 400 degrees.
Put tapioca flour in large mixing bowl and set aside.
Meanwhile heat half & half cream, olive oil and salt in small sauce pan just till it reaches boiling.
Pour into bowl with flour and mix with hand mixer until thoroughly combined. Will be a little dry at this point.
Add eggs and beat again.
Then add shredded cheese and mix until everything is thoroughly incorporated.
Using an ice cream scoop divide the mixture evenly into 6 buns and put in bun pan.
Bake in preheated oven 10 minutes.
Remove from oven and brush with beaten frothy egg white and sprinkle with sesame seeds.
Return to oven and bake 8- 10 more minutes till lightly browned on top.
Allow to cool and can serve immediately, store in covered container in fridge or can freeze for later use.
Can use whole milk instead of half & half cream
Can use monterey jack cheese in place of mozzarella cheese.
See recipe notes in post for more tips
Serving: 1bun | Calories: 265kcal | Carbohydrates: 36.2g | Protein: 4.7g | Fat: 12.4g | Saturated Fat: 3.5g | Cholesterol: 65mg | Sodium: 257mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 0.2g | Calcium: 40mg | Iron: 1.1mg