Gluten Free Hamburger Buns

In a Kitchenaid mixer, add:

1 Cup Arrowroot Starch/Flour

3/4 Cup Sweet Potato Flour

3/4 Cup Authentic Foods White Rice Flour

1/4 Cup Tapioca Flour

2 Tablespoons Ground Chia seed

1 Tablespoon Konjac Glucomannan Powder

1 Tablespoon Cream of Tartar

1 1/2 teaspoons Baking Soda

1 teaspoon Celtic Sea Salt

In a separate bowl, add:

2 Egg whites

1 Egg


Pulse eggs with a stick blender on high for about 30 seconds or until frothy.

Then add:

1 1/3 Cups Water

2 Tablespoons Lemon Juice

1 1/2 Tbsps Maple Syrup

3 Tablespoons melted Coconut Oil

Pulse again until mixed.

Take this time to Preheat your oven to 425 degrees and grease 6 2-cup Pyrex dishes with Coconut Oil and put them on a cookie sheet. When those 2 things have been completed, add wet ingredients to the Mixer with the dry ingredients. Mix batter until it resembles a thick muffin batter then immediately pour into greased Pyrex dishes. The batter should fill up a little over half of each dish. Place Pyrex dishes in the 425-degree oven soon after the liquids have been added and mixed in order to get the best rise.

Bake for 45 minutes. Remove from oven. Slide knife blade between bread and glass dishes to loosen them from the sides. Immediately remove the buns from the dishes and place them on a wire cooling rack to finish cooling. (leaving them in will make them soggy) Allow buns to cool for ONE FULL HOUR before slicing into them so as not to ruin the shape. If you have 12 Pyrex dishes and want to make a whole dozen at one time, you can double the ingredients and fill all 12 at once, but if you only have 6 dishes and still need to make 12 buns, measure out and place the (doubled) dry ingredients as listed above in two different mixing bowls and don’t add the second batch of wet ingredients to the dry until the first batch of buns is on the cooling rack and the 6 dishes have been washed and greased again.