Wednesday, March 28, 2012

My Son's Favorite Gluten Free Buns

It has been an adventure in experimentation for gluten free breads with Logan. We have pretty much come down to he doesn't like actual sandwich breads and prefers buns. It actually works out VERY well because I can make a large batch and freeze them, and then it is so simple to just pop one out anytime we need anything bread/bun like for him.....sandwiches, hamburgers, french dips, sloppy works well! I have finally come up with a recipe that he really likes too...

1 cup very warm water
2 tsp yeast
3 TB sugar(I prefer raw)
1 tsp gelatin
1 1/4 cup brown or white rice flour(you can use 1 or both in any combo you like)
1/2 cup sorghum flour
1/2 cup ground flax
2/3 cup potato starch
1/3 cup tapioca starch
1/3 cup corn starch
1/4 cup dry buttermilk powder
1 tsp xanthan gum
1 tsp salt
3 eggs
1/4 cup olive oil
1 tsp cider vinegar

In a bowl combine water, yeast and sugar. Allow to sit 5 minutes then sprinkle on gelatin and let sit 1 minute more.

Combine the rest of the dry ingredients and mix well.

After the yeast is foamy mix in the eggs, olive oil and cider vinegar.

Mix well then add in the dry ingredients 1/2 cup at a time until fully combined.
Beat the mixture for 2 minutes. It will resemble a thick muffin batter..

It is a sticky dough, dont be intimidated!! just get in there and get dirty.
Scrap dough out onto a work surface liberally sprinkled with corn starch. Gently work into a dough ball.

With a sharp knife(you can sprinkle on some cornstarch to help with cutting) cut into 8 -12 portions(this depends on your bun size preference, I generally go smaller with 10-12 because my kiddo prefers a thinner bun, this batch made me 11)
Roll each piece into a ball(using more cornstarch as needed).
Place onto a greased baking sheet and press down slightly to form into a bun. Brush each with a little olive oil and sprinkle on some sesame seeds or other toppings you like(poppy seeds, dried onion or garlic etc)
Cover lightly with a clean dry towel and allow to rise for an hour or so.

Preheat oven to 350(if you are using the oven as your draft free location make sure to take it out first.....yeah that doesnt work out well LOL)

Make a mixture of 1 TB cornstarch to 3 TB warm water, set aside.

Bake 15-20 minutes until the internal temp is 205. Brush lightly with cornstarch mixture about 1/2 way through the baking process and again about 2-3 minutes before removing from oven.

Remove from oven and cool 2 minutes, remove from pan to wire rack and cool completely.

 hamburger buns hot dog buns sandwich bread 

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