Gluten Free Hamburger Buns--very good!
Hey gang! These are very good buns and not just for hamburgers. They are terrific toasted in the morning with some scrambled eggs and cheese!
One note: I used 6 tartlet pans for my molds, instead of muffin rings. The tartlet pans are a little bigger in diameter and my batter was stretched pretty thin. Next time I will only make 5 buns, or I will increase the amount of flour mixture up to 2 full cups to compensate.
Oh, and I didn't know what "egg replacer" was, and since it was optional, I just left it out.
Featherlight Bake Mix
3 cup rice flour (white or brown)
3 cup tapioca flour
16 oz. box of cornstarch
3 Tbs potato flour or oat flour
Mix all ingredients together and store in tightly sealed container in pantry.
GF Hamburger Buns
1 ½ cup Featherlight Bake Mix
1 tsp xanthan gum
1 tsp egg replacer (optional)
1 tsp unflavored gelatin
1 ½ tsp baking powder
½ tsp salt
1 tsp sugar
1 cup warm water
1 pkg dry yeast granules (either rapid rise or regular)
1 egg
1 tsp vinegar
2 Tbs vegetable oil
1 Tbs sugar
Place 6 muffin rings* on a cookie sheet and spray with Pam to coat.
Add 1 tsp sugar to cup of warm water and sprinkle on the dry yeast. Set aside to foam slightly.
In medium bowl, whisk together the flour mix, xanthan gum, egg replacer, gelatin, baking powder and salt. Set aside.
In another bowl, blend together the egg, vinegar, vegetable oil and sugar. Add the yeast mixture and blend well. Using wire wisk, beat in half the flour mixture. Then using a spoon, stir in remaining flour and beat until smooth.
Divide the batter evenly between the 6 muffin rings. Cover lightly and let rise in a warm place until doubled in size, about 20-25 mins for rapid rise yeast, 40-45 mins for regular yeast.
Bake in preheated oven at 375° for 20-22 minutes.
*These rings are about 4 inch diameter. If using a larger mold, decrease number to 5 buns, or increase batter amount slightly.
One note: I used 6 tartlet pans for my molds, instead of muffin rings. The tartlet pans are a little bigger in diameter and my batter was stretched pretty thin. Next time I will only make 5 buns, or I will increase the amount of flour mixture up to 2 full cups to compensate.
Oh, and I didn't know what "egg replacer" was, and since it was optional, I just left it out.
Featherlight Bake Mix
3 cup rice flour (white or brown)
3 cup tapioca flour
16 oz. box of cornstarch
3 Tbs potato flour or oat flour
Mix all ingredients together and store in tightly sealed container in pantry.
GF Hamburger Buns
1 ½ cup Featherlight Bake Mix
1 tsp xanthan gum
1 tsp egg replacer (optional)
1 tsp unflavored gelatin
1 ½ tsp baking powder
½ tsp salt
1 tsp sugar
1 cup warm water
1 pkg dry yeast granules (either rapid rise or regular)
1 egg
1 tsp vinegar
2 Tbs vegetable oil
1 Tbs sugar
Place 6 muffin rings* on a cookie sheet and spray with Pam to coat.
Add 1 tsp sugar to cup of warm water and sprinkle on the dry yeast. Set aside to foam slightly.
In medium bowl, whisk together the flour mix, xanthan gum, egg replacer, gelatin, baking powder and salt. Set aside.
In another bowl, blend together the egg, vinegar, vegetable oil and sugar. Add the yeast mixture and blend well. Using wire wisk, beat in half the flour mixture. Then using a spoon, stir in remaining flour and beat until smooth.
Divide the batter evenly between the 6 muffin rings. Cover lightly and let rise in a warm place until doubled in size, about 20-25 mins for rapid rise yeast, 40-45 mins for regular yeast.
Bake in preheated oven at 375° for 20-22 minutes.
*These rings are about 4 inch diameter. If using a larger mold, decrease number to 5 buns, or increase batter amount slightly.
Vickie
Oh I wish we lived close and I would come over and get you to feed me all the time, you are such a good cook.
I have been so busy in real estate that when I have down time I practically need to be in a vegetative state, with no phone calls, no thinking period.
I am missing some ingredients, i.e tapioca flour and potato starch. I will get these on my list.....God only knows if my DH will be able to find them when he goes to the store next.
"Be kinder than necessary, for everyone is fighting some kind of battle"
LOL, Marti!
I am making my second batch of hb buns this morning. Hubby ate all the first ones gone gone!
I find that half of a bun is a just right serving size for me. So if I make six buns, let them cool, split them in half and then freeze them individually, I should get at least a week's worth of bread for me from one baking! Pretty good.
I did increase the recipe size just slightly this morning to make a little more batter for my 6 tartlet pans. I'm eager to see how much they rise today.
Vic
I am making my second batch of hb buns this morning. Hubby ate all the first ones gone gone!
I find that half of a bun is a just right serving size for me. So if I make six buns, let them cool, split them in half and then freeze them individually, I should get at least a week's worth of bread for me from one baking! Pretty good.
I did increase the recipe size just slightly this morning to make a little more batter for my 6 tartlet pans. I'm eager to see how much they rise today.
Vic
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