HAMBURGER AND SANDWICH BUNS-GLUTEN FREE--BONNIES
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- ounces brown rice flour, superfine
- ounces tapioca flour
- ounces corn starch
- ounces potato flour
- ounces protein isolate whey, unflavored
- ounces dry powdered milk
- 1 1/2
- teaspoons baking powder
- teaspoons xanthan gum
- teaspoons salt
- tablespoons grapeseed oil
- teaspoons cider vinegar
- eggs, beaten
- teaspoons active dry yeast
- tablespoons white sugar
- 1 1/3
- cups warm water, 110 degrees
Assemble all ingredients and read the recipe through before beginning. Do not substitute ingredients. This recipe works as written, and even small changes may or may not affect the outcome.
Tools needed: Large baking pan for hamburger buns, small loaf pan for sub rolls, muffin rings, large scoop, instant read thermometer, parchment paper, kitchen spray, light, white tea towel, and a small amount of melted butter to brush on the buns after baking.
Weigh your dry ingredients. If you use measuring cups, it can throw your recipe off by 1/4 to 1/3 cup! Too much flour can make gluten-free baked goods not rise properly.
Always use superfine flours. If the flour is not superfine, pulse it in the food processor.
(I pre-warm my oven by turning it on for a minute or so, and then turning it off) Cover the mixing bowl with your tea towel and place it in the oven.
These buns are pliable, not dry or crumbly like most gluten-free baked goods.