Gluten Free Sesame Seed Hamburger Buns Food

GLUTEN-FREE SESAME SEED HAMBURGER BUNS

Steps:

• Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
• In medium bowl, mix flours, xanthan gum, guar gum, cornstarch, salt and baking powder with whisk; set aside. In large bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed. Beat in yeast mixture. Gradually add flour mixture, beating on medium speed until well blended (dough will be sticky).
• Using 1/4-cup measure, drop dough into 6 portions onto cookie sheet. With wet hands, shape into buns, about 3 1/4x2 inches. Cover with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
• Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool. Remove plastic wrap from buns. Brush egg white over tops, being careful not to punch them down; sprinkle with toasted sesame seed.
• Increase oven temperature to 375°F. Bake buns 15 minutes. Reduce oven temperature to 350°F. Cover buns with cooking parchment paper; bake 5 minutes longer or until instant-read thermometer inserted in center reads 207°F. Remove from cookie sheet to cooling rack; cool completely, about 1 hour. Split with serrated knife.

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.

GLUTEN-FREE, YEAST-FREE SANDWICH AND HAMBURGER BUNS

Steps:

• It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.
• In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.
• Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Allowing this batter to sit for more than a minute or two will result in deflated buns! Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
• If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
• If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
• Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
• Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns - it is not unusual for the buns to deflate by about 1/3. This is okay! The deflation causes the very fine texture you will see, when you cut/split the bun. *To have less deflation, use the smaller amount of water - this will cause a denser bun.