Gluten Free Multigrain Hamburger Buns Food
GLUTEN FREE MULTIGRAIN HAMBURGER BUNS
Finally, tasty nutritious gluten free buns that rise well and taste delicious. I often add spice to the mix that would contribute to the taste of the final sandwich such as a teaspoon of garlic or onion powder or Mrs Dash etc. If you don't have chia add another egg but they rise better and are better for you with the Chia. I got sick of all of my tasty, nutritious sesame seeds falling on my plate so now I toss them in.
Provided by Chef 616082
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 182.2, Fat 14, SaturatedFat 1.6, Cholesterol 35.2, Sodium 84, Carbohydrate 11, Fiber 3.8, Sugar 3.9, Protein 5.4
GLUTEN FREE 60% WHOLE GRAIN HAMBURGER BUNS RECIPE (OR BREAD)
I didn't actually do the math but these buns taste like the bread we used to comprise on. Healthy enough for Mom but still fluffy enough for the family to enjoy. This recipe was, as all successful multigrain bread recipes I've read have been, inspired by Heather Butt and Donna Washburn of 125 Best Gluten-Free Recipes. I freeze them as soon as they are cool and when I pull them out they are as good as new. If you are baking gluten free and haven't bought muffin top pans yet, I have to say, besides my mixer, they have been my best gluten free investment. This recipe makes one 4 1/2 by 9 loaf and one bun if you prefer bread and doubles very well if you want bread and buns. Since I started using this recipe my gluten eating husband doesn't buy bread anymore.
Provided by Chef 616082
Categories Yeast Breads
Time 35m
Yield 12 buns
Number Of Ingredients 19
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.
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- Warm the milk and water. The liquids should be warm, but not HOT! In the bowl of a stand-mixer (or a large bowl), whisk together the warm milk and water and the yeast. A whisk or fork is fine, there's no need for the whisk attachment on a stand-mixer for this recipe. Let the yeast proof for 5-10 minutes in the liquid ingredients. After 5-10 minutes, the liquid should appear to have a foam layer on the top.
- Whisk the oil, honey, eggs, and salt into the yeast mixture. Add 2 cups of Einkorn flour, and turn on the mixer, fitted with the dough hook. If you don't have a stand-mixer, use a wooden spoon. On low speed, using the dough hook, mix the flour and liquid ingredients. As the flour begins to incorporate into the liquid, add the remaining flour one cup at a time, until you reach a total of 5 cups of flour. Do NOT add the remaining 1/3 cup at this time. Einkorn doesn't like to be kneaded for a long time, so just knead the dough until the flour is combined with the liquid ingredients to form a sticky dough. Do NOT over-mix. Once combined, cover the bowl with a towel and let the dough rest for 1 hour.
- After an hour the dough should double in size. Sprinkle the remaining 1/3 cup of flour over the sticky dough. Using your hands, combine the flour with the dough, forming the dough into a ball. Coat your hands with a small amount of oil to prevent the dough from sticking to your hands. Pull small amounts of dough away from the big dough ball, forming the dough into round buns. Place the formed buns onto a parchment-lined baking/cookie sheet. The buns can be close together, but shouldn't touch. I don't like to use my baking stone to bake hamburger buns, because the bottom of the buns get too "crispy."
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