Post by Loupy on May 17, 2017 0:16:34 GMT -7
Hamburger Buns & Focaccia Bread
From: 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.
Ingredients
1 1/3 cups brown rice flour (white rice flour works too)
2/3 cup sweet rice flour
1 cup tapioca starch or flour
1 Tablespoon instant yeast
2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum
1/2 teaspoon onion powder (optional)
1 1/2 teaspoon salt
2 teaspoons sugar
1 – 1 1/4 cup warm water
4 eggs
1/4 cup vegetable oil
1 teaspoon vinegar
1 Tablespoon chia seed mixed with 1/4 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.
From: 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.
Ingredients
1 1/3 cups brown rice flour (white rice flour works too)
2/3 cup sweet rice flour
1 cup tapioca starch or flour
1 Tablespoon instant yeast
2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum
1/2 teaspoon onion powder (optional)
1 1/2 teaspoon salt
2 teaspoons sugar
1 – 1 1/4 cup warm water
4 eggs
1/4 cup vegetable oil
1 teaspoon vinegar
1 Tablespoon chia seed mixed with 1/4 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.
