Food Philosopher’s® Gluten–Free
HAMBURGER AND HOT DOG BUNS
Makes 6 or 7 hamburger buns
Or 8 hot dog buns
2/3 cup millet flour*
1/3 cup sorghum flour
1/3 cup cornstarch
1/3 cup potato starch
1/3 cup tapioca flour
1½ teaspoons xanthan gum
½ teaspoon salt
1 teaspoon unflavored gelatin
2 tablespoons sugar
1 packet (¼ oz.) active dry yeast granules (not quick-rise)
2 large eggs (room temperature is best)
3 tablespoons Canola oil
¾ cup plus 2 tablespoons skim milk (110°F)
To make hamburger buns:Lightly grease and flour (use plain rice flour) a six-bun hamburger bun pan (each bun form is about 4½ inches in diameter) or six 4½-inch pie pans. If you want slightly smaller and thinner buns, use a six-bun hamburger pan** and one 4½-inch pie pan. (if you are going to freeze the buns, make only six, since all bread shrinks a little in the freezer).
To make hot dog buns: Lightly grease and flour (use plain rice flour) a triple loaf French bread pan (the form for each loaf is 2½ inches wide).
- Mix eggs and Canola oil together in a small bowl and set aside.
- Mix all dry ingredients in large bowl of electric mixer. Quickly add warm milk, egg, and oil to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes.
For hamburger buns: Spoon dough into each of the six (or seven) prepared bun forms (or pie pans). Carefully smooth and flatten top of buns with a butter knife. Cover and let rise in a warm place for about 30-40 minutes (or until has doubled in size).
For hot dog buns: Spoon dough into prepared French bread pan and form eight mini-loaves, each 5 inches in length (three buns in two of the three loaf forms and two loaves in the third; the loaves can touch each other lightly). Carefully smooth dough with a butter knife. Cover and let rise in a warm place for about 30-40 minutes (or until has doubled in size).
Place shelf in center of oven. Preheat oven to 375°F while buns are rising (do not use a convection oven because it will brown the buns too quickly).
Place buns in center of preheated oven. Bake about 15-20 minutes until buns have a hollow sound when tapped on top. (After 15 minutes, cover with foil if browning too quickly). Remove buns from oven and turn onto a rack to cool. Wrap well in plastic wrap and then foil. Store in refrigerator for up to four days or freezer for up to three weeks. To freshen, sprinkle with a bit of water, wrap in foil, and warm in preheated 350°F oven.
Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake buns.
2/3 cup millet flour, 1/3 cup sorghum flour, 1/3 cup cornstarch, 1/3 cup potato starch, 1/3 cup tapioca flour is the same as 2 cups Food Philosopher® Bread Flour Mix A
**Available in The Baker's Catalogue from King Arthur Flour (1-800-827-6836 or www.bakerscatalogue.com), as well as other local and online sellers.
© 2007 by Claudia Pillow and Annalise Roberts