Gluten Free 60 Whole Grain Hamburger Buns Recipe Or Bread

GLUTEN FREE 60% WHOLE GRAIN HAMBURGER BUNS RECIPE (OR BREAD)

Steps:

• Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.
• In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.
• In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.
• With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.
• Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.
• Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.

GLUTEN-FREE HAMBURGER BUNS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
• Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
• Allow to rise in the preheated warm oven, 30 to 40 minutes.
• Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
• Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

GLUTEN FREE MULTIGRAIN HAMBURGER BUNS

Steps:

• Butter 2 muffin top pans or 12 english muffin rings and place on parchment lined baking sheet .
• In a small bowl stir sugar into 1 cup of water, sprinkle yeast on top, cover with saran wrap and set aside to bloom.
• Stir the chia seeds into the 1/2 cup of water stir well. Three minutes later stir again then set aside.
• Grind gluten free oats, toasted almonds and flax in coffee grinder until they are very fine.
• Combine tapioca starch, arrowroot, teff, guar gum, baking powder and sesame seeds in the bowl of electric mixer. Add oat, flax and almond meal and mix on low until well combined with no lumps.
• In a small bowl mix eggs, honey, oil, cider vinegar and chia mixture.
• Add to dry ingredients along with yeast mixture.
• Blend on low speed until combined, push down sides of bowl with spatula then mix on medium high for 4 minutes. If too wet add a little more oat flour if too dry add water a teaspoon at a time until correct texture is reached.
• Spoon into rings, smooth with the back of a damp spoon, sprinkle with sesame seeds if you like them.
• Rise in a warm place until they are double in size (about 45 minutes).
• Bake in a 400 degree oven for 20 to 30 minutes until they are deep golden brown with an internal temperature of 210 degrees.