Going gluten free, potato free isn’t easy! I was helping my sister find ways around there favorite foods and we made a delicious gluten free hamburger and sweet potato fries. It was an A+ from picky eaters!
This recipe is so simple to do, but sticky. We quickly found a trick to handling the dough which is to keep the hands greased with coconut oil. The bun also holds up very strong. The instructions and ingredients may seem overwhelming, but it’s really not, especially if you are gluten free and in need of an excellent tasting burger 🙂
SWEET POTATO FRIES: The sweet potatoes are simply peeled and cut then dropped in hot (medium/low heat) coconut oil until crispy, then taken out with a slotted spoon onto a dish lined with paper towels and sprinkle unrefined salt.
GLUTEN FREE HAMBURGER BUNS RECIPE:
Proof the yeast:
- 1 tsp. sugar
- 1C warm water
- 2 tsp. or 1 packet dry yeast
- 2 tsp. vinegar
- 2 eggs
- 4 Tbs. coconut oil melted
- 2 Tbs. honey
Dry Ingredients:
- 3 C gluten free flour mix
- 2 tsp. xanthan gum
- 2 tsp. gelatin
- 1 tsp. unrefined salt
- Proof the yeast by placing the sugar, yeast and warm water in a cup until it becomes active. When it starts to foam, that’s how you know your yeast is good. This takes about 5 minutes.
- Put wet ingredients including proofed yeast in a food processor first, blend on low speed.
- Then put dry ingredients and pulse until dough forms.
- Take out and let it rise in a mixing bowl covered with a towel for about 1-2 hours. After the rising time is finished, you may not see the dough rise but rather become more gummy and airy.
- While you wait, grease your pan with coconut oil and set aside.
- When it’s ready, preheat oven to 375.
- You can now form your buns. Since the dough is sticky, you will want to keep your hands moistened with coconut oil.
- You can form dough rounds yourself and place on a flat cookie sheet or use large muffin tins for sliders.
- Bake 20 mins or until turning golden brown.
- Let cool completely before cutting them in half.
A Nutritional Makeover 