Gluten Free Hamburger Buns

Gluten Free Hamburger Bun

Makes 6 buns

Dry Ingredients:
1 1/4 cup brown rice flour
1 cup corn flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup corn starch
1/2 cup instant non-fat milk or dry milk substitute
3 teaspoons xanthan gum
1 tablespoon fruit pectin crystals
1/2 teaspoon salt

4 tablespoons, meringue powder

1/4 cup sugar
1 teaspoon cream of tartar

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons sugar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/2 cup warm water (110 degrees)
1/4 cup butter

Proofing the Yeast:

Mix together yeast, 2 teaspoons sugar, and 1/4 cup warm water. Set this mixture aside in a warm location away from drafts, to proof 15 minutes. It should become frothy. If the yeast does not froth up, you yeast is to old or you water temp was to hot or to cold. Try again still doesn’t froth dump it and go buy some fresh yeast.

In the mixer bowl add ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.

In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture.

Wide mouth Mason Jar Lid

Using the dough hook of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, your egg rings and baking.  Grease the inside of 6 metal egg rings or 6 wide mouth Mason Jar lids, place them top side down on a baking sheet.
The dough should resemble a sticky biscuit dough or thick quick bread batter.

Divide dough evenly between each of the six rings (I use a ice cream scoop), using any gf flour or starch powder your fingers and pat the dough down evenly into the rings.

Grease a piece of wax paper or parchment paper and place on top of dough filled rings.

Place covered loaf buns in a warm draft free place and let rise for 40 minutes to an hour. The dough should have risen to have a rounded top about 1/2" above the top of the rings.

Preheat oven to 350°F.

Place risen loaf of dough in the oven for 30 minutes. Crust should be light brown in.

Let buns cool completely before cutting. Remove the from the rings and put buns in a plastic bag once all heat has dissipated if you aren’t going to use them right away.

Baked Hamburger Buns