Gluten Free Burger Buns
We’re always on the look out for good bread recipes around here. I love a recipe I don’t have to modify to get my desired results. This recipe is one such recipe. We followed it as is and got great results the first time through. No tweaking or modifying. Normally I end up rewriting the recipe altogether, not necessary here. Gluten Free Girl is the website I got the recipe from. Food Philosopher also has a great looking recipe that I can’t wait to try. Honestly the deciding factor on my recipe choice was the photo, (talk about judging a book…). But it worked out fine.
They freeze well too. When using frozen you will need to place them in the oven right away to keep them toasty and not gummy. I recommend pre slicing before you put them in the freezer.
Recipe from Gluten free Girl and the Chef
280 grams Aherns’ all-purpose gluten-free flour
140 grams almond flour
140 grams potato flour
100 grams almond milk (if you use cow’s milk, and your sponge is runny, use less next time)
165 to 260 grams water
1 tablespoon yeast
1 teaspoon xanthan gum
2 tablespoons unsalted butter, melted
2 large eggs
1 1/2 teaspoons sea salt
1 egg, well-beaten (optional)
1/4 cup sesame seeds (optional)
Put the all-purpose flour, the almond flour, and the potato flour into a food processor. Mix them for a few moments until they create a whole new flour. (This really is a necessary step)
Using a kitchen scale (gluten free baking really does require this for best results). Measure out 210 grams of the combined flours into a large bowl. Warm the milk in a small saucepan until it is barely warm. After you have put on the milk, add water (115 ° F). Add the milk to the flours, then 165 grams of the water, and stir them all to combine. Stir until it resembles thick oatmeal. If dough is too thick, add more warm water until you have the right consistency. (Each kitchen, depending on the heat and humidity, and elevation of where you are, will be slightly different.) Sprinkle the yeast over the mixture and let it sit for 3 minutes. Stir. Cover the bowl with plastic wrap and allow it to sit in a warm place until it has doubled or tripled in volume, about 1 to 2 hours. (I use my laundry room on top of the dryer)
(Allowing the sought to sit overnight at this point adds more flavor).
Put remaining flour and previous dough mixture, along with the xanthan gum, melted butter and eggs, into the stand mixer. (If you don’t have one, prepare for a workout). Mix until the dough is well combined without overworking, about 2 minutes. Cover the bowl of the stand mixer with a damp towel and let it sit for 20 minutes.
Add salt to the dough. Knead the dough in the stand mixer until it comes together into a ball, about 7 minutes. (The salt might make the dough stick to the sides of the mixer, but it will come back into a ball again. If not, scrape sides down with a rubber spatula).
Once you have scraped the dough down into a one ball, shape it with damp hands into one ball. Put it in a lightly oiled bowl. Cover the dough with a damp towel. Allow it to sit in warm place until risen to twice its size, about 2 hours.
About 1 1/2 hours after you have set the dough to rise, preheat the oven to 425° F. Place a pizza stone in the oven to come to temperature. Line a baking sheet with parchment paper. When oven has reached its temperature, take the dough out of the bowl. It should feel like traditional dough at this point. Divide dough into 5 pieces. Roll each piece of dough under your hands until it feels like a good ball of dough. Place it on the baking sheet and flatten it just a bit with the palm of your hand.
Brush the top of each dough ball with the beaten egg, then sprinkle with the sesame seeds. Optional.
Put a large sheet tray into the bottom rack of your oven. Fill 1/2 full with water. Slide the sheet tray with the dough on top of the pizza stone (or on a middle rack, if you don’t have a pizza stone). Spray the inside walls of the oven with water from a clean spray bottle. Close the oven door. Wait 30 seconds. Do it again. Bake the hamburger buns until they are golden brown, when they sound hollow, when thumped they are done or reached an internal temperature of 180 degrees (but no higher). About 15 to 25 minutes.
Note: Gluten-free bread doughs are always wetter than gluten doughs. Think thick cake batter.
Use wet hands when forming dough.