*** Just a note to those following my blog, but not following a gluten free diet, with just a simple adjustment to the recipes they can be full of gluten. Substitutes: any gluten free flour/mix use wheat flour and omit the xanthan gum. ***

Tuesday, April 3, 2012

Gluten Free Hamburger Buns

Barbecues are a very common event among my family.  Once going gluten free it was hard to not have a good hamburger bun to enjoy my hamburger with, until a friend posted she had some extra to share.  I had my husband pick up a hamburger bun and was in heaven when I tried it with a barbecued hamburger that night.  These hamburger buns are so good!!!  Thanks Roxanne for sharing your recipe with me.  She now has a blog and has posted the recipe here.

 *Preheat the oven to 200°F*

DRY Ingredients – Mix together
3/4 cup GF oatmeal flour (I blend mine in blender)
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 1/4 teaspoon salt
1 tablespoon dough enhancer
WET Ingredients – Blend together
2 eggs
2 additional egg whites
1/2 cup plain gf yogurt
(I usually use vanilla yogurt or sour cream if I don't have yogurt.)
1 cup water, room temperature
2 Tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 Tablespoons of Honey (I have used 2 T of agave in place of honey.)

 Blend the oatmeal in the blender.

 I use english muffin rings. Be sure to grease the rings really well.  I also spray the pan.   I have made 6 and I have made 8 buns with this recipe.  When I make 6 they overflow and are harder to get out of the rings.  Making 8 definitely makes it easier to get out.

*Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. Blend the mixture well so it works the dough and mixes all the ingredients together.

 Divide the batter into 6-8 english muffin rings.
*Turn off 200°F oven and immediately place the pans in it. Do not open the door once you place the buns in the oven. Allow the dough to rise in oven for 90 minutes. Dough should rise over rim of pans.
*Increase heat in oven to 350°F (do not open door) and bake for approximately 40 minutes until crust is golden-brown.  Cool slightly (1 minute) and removing it from the pan to finish cooling. Do not slice until the bread is no longer hot or else it could be gummy.

 *The hamburger buns do not need to be refrigerated or frozen, but if they haven’t been eaten in a couple days, you can freeze them in air tight bags.


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