I decided to try one of these GF baking mixes that has been staring at me for months at the grocery store. They are really easy and pretty quick to make and free of a ton of allergens. They taste not too bad. I have made better ones from scratch, they took more work but there is a greater payoff. Overall not bad for a quick easy recipe.
These hamburger buns are really easy to make and I use my Breadman bread machine to make the dough for me. We use these for our hamburger buns but they are great for any occasion. Your gluten filled friends will not notice a difference, they truly are delicious.
I made the dough in my Breadman bread machine and got the recipe from this outstanding book 125 Best Gluten-Free Bread Machine Recipes.
(I use Bob’s Redmill Products for all my fours and starches.)
1 3/4 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/4 cup granulated sugar
2 1/2 tsp xanthan gum
1 tbsp bread machine or instant yeast (I used Bob’s Active Dry Yeast)
1 1/2 tsp salt
1 1/4 cup of rice milk (or your preference of dairy alternative)
1/4 vegetable oil (I have also used canola oil)
1 tsp of cider vinegar
3 eggs, lightly beaten
1. In a large bowl add all your dry ingredients and mix well
2. Pour milk, oil, vinegar and eggs into bread machine pan.
3. Select the Dough Cycle on your bread machine. As the bread machine is mixing gradually add the dry ingredients scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
4. Spoon 2/3 cup dough into a prepared pan. (I use English muffin rings and place them on a flat pan and spray the inside with canola oil so they don’t stick.) Smooth the tops with a moistened rubber spatula if you wish. Let rise in a warm draft free place for 30 to 45 minutes or until dough as almost doubled in volume. Meanwhile, preheat oven to 350.
5. Bake for 15 to 20 minutes or until internal temperature of buns registers 200 on an instant read thermometer. (I have to cook them closer to 20 to 25 minutes in my oven.) If internal temp is not at 200 but tops of buns are getting brown lower them to another rack or cover the top with a layer of tin foil.
6. Remove from pan immediately and let cool completely on a rack.
As you probably know you have to take out a small loan to by loaves of gluten-free bread for your whole family. (There are six of us, still not sure how that happened.) Udi’s is our personal favorite. But I have been wanting to give it a try in a bread maker. Only problem is, I didn’t own one… until today! I was in the Goodwill and found a Sunbeam Bread Machine in prefect condition for $15. I am going to fire it up tomorrow and see what I can come up with. I am including a link to my favorite GF blog that has a great posting about GF bread machine making!
Katrina is awesome!
Also, while Google searching I discovered this book on Amazon that I am going to order. “125 Best Gluten-free Bread Machine Recipes”
Have a lovely weekend!