HAMBURGER AND SANDWICH BUNS-GLUTEN FREE--BONNIES
Featured Pinch Tips Video
- 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.
2Prepare your pan. Use a large baking pan, line with parchment paper. Spray the bottom of the pan with kitchen spray. Place 8 English muffin rings on top of the parchment paper, spaced about a half inch apart. Spray with kitchen spray. Make a parchment sleeve for a small loaf pan and spray with kitchen spray.
6MIX IT: Add about a cup of the Dry Ingredients to the Wet Mixture and mix on medium speed for about one minute, add the yeast mixture, and gradually add the rest of the flour mixture. Do not add extra flour or liquid. The dough will be super thick, glossy and sticky. Beat on medium speed for 5 minutes.
10Remove the mixing bowl from the oven. Spray your scoop with kitchen spray, and scoop up some dough and place it in the greased muffin ring. The ring should be about 3/4 full. (You may decide you want to make thinner buns and fill them only half full. Then you will use the extra dough to make more sub rolls.)
11Take a regular stainless steel serving spoon, lightly sprayed with kitchen spray, and use the back of the spoon to smooth the top of the muffin and push the dough to the inside edges of the ring. Repeat this process until all rings are filled and smoothed. Scoop the leftover dough into small prepared bread loaf pans, and fill them only about one inch deep. Smooth the top with the spoon.