Post by Loupy on Sept 3, 2014 21:42:09 GMT -7
Hamburger Buns & Focaccia Bread (Gluten Free)
Author: Linda Etherton @ glutenfreehomemaker.com/
One of the things that people miss most when they go gluten free is bread. There are some nice gluten-free breads and buns that you can buy, but they are costly. I love using this focaccia bread recipe to make gluten-free hamburger buns, which can be used for burgers or cold sandwiches.
While this recipe has been on my site for a long time, I wanted to update it a bit and remind you again of why I love it. This bread is easy to bake, it tastes good, and it is moist. If you are packing gluten-free lunches and miss a traditional sandwich, baking a batch of this bread can be more economical than buying gluten-free bread.
I’ve never had great success baking loaf breads, but this flat bread recipe turns out beautifully and can be used in a variety of ways. My favorite way to bake this recipe is using English muffin rings to form the buns. One full recipe will make 10 – 12 buns. I usually make 12. If you go with 10, the buns will be a little taller and have to bake a little longer. Since we don’t use 12 buns quickly, I let them cool, slice them, and freeze them for future use.
This gluten-free focaccia recipe made enough for the five buns and a small round cake pan sized loaf. I used four English muffin rings and for the fifth one I folded a sheet of foil into a strip and made a circle the same size as the other rings. The foil didn’t hold the dough quite as well, but I was the only one who noticed the difference. I didn’t use the Italian seasoning on top of the hamburger buns.
Ingredients
1⅓ cups brown rice flour
⅔ cup sweet rice flour
1 cup tapioca starch or flour
1 Tablespoon instant yeast
2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum
½ teaspoon onion powder (optional)
1½ teaspoon salt
2 teaspoons sugar
1 – 1¼ cup warm water
4 eggs
¼ cup vegetable oil
1 teaspoon vinegar
1 Tablespoon chia seed mixed with ¼ cup water (optional)
olive oil (optional)
Italian seasoning (optional)
coarse salt (optional)
Instructions
Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water.
Combine the flours, yeast, gelatin, xanthan gum, onion powder, salt, and sugar in a separate bowl.
Add the dry ingredients to the mixing bowl and beat for 2 minutes.
Add more water if it is too dry.
The dough should be very soft and sticky.
Transfer the dough to a greased pan.
This recipe will fill a large cookie sheet.
Or spoon into 10-12 greased English muffin rings for buns.
Let it rise in a warm place for 30 minutes.
Optional:
Brush the top of the dough with olive oil and sprinkle with salt and Italian seasoning. (Omit for hamburger buns.)
Bake at 400 degrees for about 15 minutes.
The top should be nicely browned.
Notes
The chia seed mixture helps keep the bread even more moist, particularly after freezing.
Author: Linda Etherton @ glutenfreehomemaker.com/
One of the things that people miss most when they go gluten free is bread. There are some nice gluten-free breads and buns that you can buy, but they are costly. I love using this focaccia bread recipe to make gluten-free hamburger buns, which can be used for burgers or cold sandwiches.
While this recipe has been on my site for a long time, I wanted to update it a bit and remind you again of why I love it. This bread is easy to bake, it tastes good, and it is moist. If you are packing gluten-free lunches and miss a traditional sandwich, baking a batch of this bread can be more economical than buying gluten-free bread.
I’ve never had great success baking loaf breads, but this flat bread recipe turns out beautifully and can be used in a variety of ways. My favorite way to bake this recipe is using English muffin rings to form the buns. One full recipe will make 10 – 12 buns. I usually make 12. If you go with 10, the buns will be a little taller and have to bake a little longer. Since we don’t use 12 buns quickly, I let them cool, slice them, and freeze them for future use.
This gluten-free focaccia recipe made enough for the five buns and a small round cake pan sized loaf. I used four English muffin rings and for the fifth one I folded a sheet of foil into a strip and made a circle the same size as the other rings. The foil didn’t hold the dough quite as well, but I was the only one who noticed the difference. I didn’t use the Italian seasoning on top of the hamburger buns.
Ingredients
1⅓ cups brown rice flour
⅔ cup sweet rice flour
1 cup tapioca starch or flour
1 Tablespoon instant yeast
2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum
½ teaspoon onion powder (optional)
1½ teaspoon salt
2 teaspoons sugar
1 – 1¼ cup warm water
4 eggs
¼ cup vegetable oil
1 teaspoon vinegar
1 Tablespoon chia seed mixed with ¼ cup water (optional)
olive oil (optional)
Italian seasoning (optional)
coarse salt (optional)
Instructions
Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water.
Combine the flours, yeast, gelatin, xanthan gum, onion powder, salt, and sugar in a separate bowl.
Add the dry ingredients to the mixing bowl and beat for 2 minutes.
Add more water if it is too dry.
The dough should be very soft and sticky.
Transfer the dough to a greased pan.
This recipe will fill a large cookie sheet.
Or spoon into 10-12 greased English muffin rings for buns.
Let it rise in a warm place for 30 minutes.
Optional:
Brush the top of the dough with olive oil and sprinkle with salt and Italian seasoning. (Omit for hamburger buns.)
Bake at 400 degrees for about 15 minutes.
The top should be nicely browned.
Notes
The chia seed mixture helps keep the bread even more moist, particularly after freezing.
