Gluten Free Hamburger Buns |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Want a hamburger bun that tastes great and does not crumble - you will love this recipe. A hand held mixer can be used for this. The buns are springy and tender for days. Ingredients:
1 1/2 cups gluten free featherlight four mix posted on site |
1 teaspoon xanthan gum |
1 teaspoon egg replacer (optional) |
1 teaspoon unflavored gelatin |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 tablespoons sugar |
1 cup warm water |
2 1/4 teaspoons dry yeast granules |
1 teaspoon vinegar |
1 egg |
2 tablespoons vegetable oil |
Directions:
1. Place 6 muffin rings on a cookie sheet and grease with vegetable oil spray.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, gelatin, baking powder and salt. Set aside. Add 1 teaspoon of the sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.In a large mixing bowl, blend together at low speed of a hand held mixer the remaining sugar, vinegar, eggs, and vegetable oil. Add the yeast mixture. Beat in half of the dry ingredients. With a mixing spoon, stir in remaining flour and beat until smooth.
3. Spoon the batter into the prepaired rings. Cover lightly and let rise in a warm place until double in size 20-25 minutes for rapid rise yeast, 40-45 minutes for regular yeast. Bake in a preheated oven at 375 degrees for 20-22 minutes.
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