Saturday, July 17, 2010

Gluten Free Buns for Burgers

This is my best tasting recipe for hamburger buns.  They do not puff like regular flour buns like I would like them to.  I think maybe getting some guar gum into my recipe's might help.

This recipe is light and fluffy, and Delicious!,  and even though the buns were a bit flatter than I had envisioned, they worked splendidly.  Pictured above is 2 of the buns inverted with a turkey burger and some onion in the middle.


1 cup sweet rice flour
1/2 cup millet flour
1/2 cup tapioca flour
1/2 cup arrowroot
1/4 cup sweet white sorghum flour
1/4 cup quinoa
1 teaspoon xanthan gum
1 package of instant yeast
1 1/2 teaspoon salt
3 tablespoons honey
1/2 cup warm water
1/2 cup warm milk
1 tablespoon melted butter
1 teaspoon cider vinegar
1/4 cup vegetable oil
2 eggs
1/2 teaspoon vanilla

Begin by whisking together all the dry ingredients in your stand mixer bowl.  Attach your dough hooks.  Make a well in the center for the liquid ingredients.  Add the liquid ingredients and the eggs all at once and blend thoroughly with the dough hooks.

Turn the dough out onto a floured cutting board.  It will be fairly wet and sticky at this point.  I used sweet rice flour.
Sprinkle the top generously with sweet rice flour and using a sharp knife, begin dividing the dough in halves.  Continue flouring and carefully dividing the dough into 16 equal balls of dough.

Place the dough balls on pans to rise in a warm place and cover with plastic wrap for about 45 minutes.  Leaving enough space between them to grow.

Brush the tops with oil before leaving them to rise.

After rising for 45 minutes.  Bake for 20 minutes at 350 degrees.

Each one turned out about the thickness of the top of a store bought hamburger bun and the texture of .....well......bread!   =]


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