Gluten-Free Hamburger Buns
Ingredients
Dry Ingredients: Mix together:
- ¾ cup GF oatmeal flour
- 2 tsp active dry yeast
- 1 ½ c Grandpa's Kitchen Bread Mix*
- 1 ¼ tsp salt
- 1/4 c flax seed or other flour
- 1 Tbsp dough enhancer
- 3 tsp xanthan gum
Wet Ingredients: Blend together:
- 2 eggs
- 2 Tbsp vegetable oil
- 2 additional egg whites
- 2 tsp apple cider vinegar
- 1/2 cup plain gf yogurt
- 3 Tbsp of Honey
- 1 cup water room temperature
Instructions
- Preheat the oven to 200°F. Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. I have a sturdy hand mixer, and use a spatula to keep the dough from getting into the mixer. Blend the mixture well so it works the dough and mixes all the ingredients together making it creamy.
- Grease 5 – 4 inch round spring form pans or pyrex bowls. 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. Note that I am at 3,500 – 4,000 feet. You may need to adjust the amount of flour.
Notes
*If you do not have bread mix, use the following:
¾ c brown rice flour ¼ c cornstarch ½ c tapioca starch ¼ c ground flax
¾ c brown rice flour ¼ c cornstarch ½ c tapioca starch ¼ c ground flax