Friday, September 23, 2016

Homemade Hamburger Buns (Gluten Free and Dairy Free)

There are just some things I have had to do without since beginning this gluten free journey three years ago. The last time I had a hamburger on a bun was at the Cheesecake Factory and they had an Udi GF hamburger bun. It was big and dry and not great. After that? I just avoided hamburgers, period. I would think about making my delicious teriyaki burgers from time-to-time, but then I would buns. For hot dogs, I use corn tortillas as a replacement, but with hamburgers you really need that fluffy bun. Well, I have news for you. This recipe was fluffy, SOFT, and flavorful. And it really isn't hard to make, especially compared to regular rolls that I used to make. Enjoy!

Homemade Hamburger Buns
(Gluten Free, Dairy Free)
Recipe found here.

2 Tbsp Active Dry Yeast
1 & 1/4 cup warm water (110 degrees)
6 Tbsp canola oil
1/4 cup sugar
2 cups brown rice flour
1/2 cup + 2 Tbsp potato starch
1/4 cup + 2 Tbsp tapioca starch
1 & 1/2 tsp xanthan gum
1 tsp sea salt
1/2 tsp onion powder
2 eggs
extra oil for the tops
(optional: sesame seeds for the tops)

Preheat your oven to 425 degrees F. Put parchment paper on the cookie sheet.

Whisk together the yeast and warm water. Add in the oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients. 

In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, salt and onion powder. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes.
Immediately scoop rolls in the size of 1/3 to 1/2 cup dough onto the prepared pan. Using wet fingers (and continually wetting them) touch up any bumps on the rolls to make them smooth. Using an oil brush or a oil mister, coat the rolls with a bit of oil. (If using, sprinkle on the sesame seeds.) 

Allow the rolls to sit 5 minutes than bake 8-12 minutes or until rolls are golden brown. Allow the rolls to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out. They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness.

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