Hamburger/Hot Dog Buns (gf)

My youngest son, who is on a gluten free diet, was tired of all my GF bread recipes having too much integrity (well, actually, he complained that they were too dense and grainy, but I’m sure he meant “integrity”). He found me a recipe for hamburger buns online which created a much softer bun. After some modifications, I created my own version that was healthier and vegan-possible. Hey, if I can’t have integrity, at least I can have my health.

NOTES

• The original recipes for GF hamburger buns used white rice flour and starches, which basically make them a high-tech matrix of air and simple carbs. I use brown rice flour which has SLIGHTLY fewer simple carbs and slightly more fiber, potassium, and iron. I take what I can get.
• This recipe can be made vegan with substitutions for the eggs and milk. I recommend flaxseed and coconut milk powder, but feel free to experiment with other analogs.
• Coconut milk powder is NOT the same as coconut flour. The milk powder works well in this recipe, but it does impart a mild coconut flavor. This is only a problem if you don’t like mild coconut flavor.
• The basic recipe for making flaxseed egg substitute is mixing the flaxseed with the water and letting it sit for 5 to 10 minutes before using. Some recipes recommend heating the flaxseed in the water, other recipes recommend letting the flaxseed/water sit in the refrigerator for at least 30 minutes. I leave the experimentation as an exercise for the student.

INGREDIENTS

• 1½ cups brown rice flour (or white rice flour)
• ⅔ cup potato starch
• ⅓ cup tapioca starch
• ¼ cup amaranth flour
• ¼ cup milk powder or coconut milk powder
• 3 tablespoons sugar
• 1 tablespoon yeast
• 1 teaspoon salt
• ¼ cup plus 1 tablespoon olive oil
• 1½ teaspoons guar gum
• 1 teaspoon xanthan gum
• 3 eggs or egg substitute (3 tablespoons whole ground flaxseed in 9 tablespoons water)
• 1 teaspoon apple cider vinegar
• 1 cup club soda
• Milk or milk substitute

INSTRUCTIONS

1. Whisk together rice flour, potato starch, tapioca starch, amaranth flour, milk powder, sugar, yeast, and salt in a large bowl.
2. In separate bowl, dissolve guar gum and xanthan gum in ¼ cup olive oil. Mix in eggs, apple cider vinegar, and club soda.
3. With a stand mixer or hand mixer running on medium-low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
4. Dip a large rubber spatula in water and scrape the bun batter onto a smooth, clean work surface, liberally sprinkled with white rice flour.
5. Roll the batter dough in the flour until it forms a large ball.
6. Use a sharp knife to divide the dough into 8 equal pieces.
7. Take one piece of dough and roll in a small amount of white rice flour to form a round ball (hamburger bun) or a 6-inch coil (hot dog bun). Do not flatten. Buns will spread out as they rise and bake.
8. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or greased with oil, or on a silicone baking sheet.
9. Repeat this shaping process with each piece of dough.
10. Brush buns lightly with some or all of the remaining 1 tablespoon olive oil to prevent cracking during the rising process.
11. Cover the buns with a clean tea towel or plastic wrap and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
12. While the buns are rising, preheat the oven to 350°F.
13. When buns have almost doubled in size, brush lightly with milk or milk substitute.
14. Bake for 15 to 20 minutes, or until internal temperature registers about 205°F on an instant-read thermometer. Turn pan halfway through baking.

Makes 8 buns.