Gluten Free Yeast Free Sandwich And Hamburger Buns Food

QUICK HOMEMADE BURGER BUNS WITHOUT YEAST

Steps:

• In a large bowl, whisk together the flour, baking powder, garlic powder and salt.
• Add the milk and olive oil, and using a spatula, stir together until combined.
• Lightly flour your work surface then turn out the dough and knead it for 1 minute until it comes together into a smooth ball. (Do not over-knead the dough.)
• Place a damp towel over the dough and let it rest for 15 minutes.
• When ready to bake, preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Lightly flour your work surface then divide the dough into 6 equal pieces. Roll each piece into a ball and flatten it into a 4-inch disk.
• Transfer the buns onto the lined baking sheet, spacing them at least 2 inches apart.
• Brush the tops of the buns with the egg white wash then sprinkle them with sesame seeds (optional).
• Bake the buns until they are golden brown and no longer doughy, 18 to 22 minutes.
• Remove the buns from the oven and let them cool before slicing and serving.

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.

HOT DOG BUNS (GLUTEN/CASEIN/YEAST FREE)

Steps:

• Preheat oven to 400°F.
• Mix together the dry ingredients.
• Mix together the wet ingredients.
• Combine the wet with dry.
• Grease a cookie sheet, then shape dough into hotdog bun shapes if it's sticky, wet a spatula and your hands a bit to form them.
• Bake for about 12-15 minutes, until they start to brown.

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.