Gluten Free Hambrger Buns

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2/3 cup tapioca starch
• 1/4 cup buckwheat flour
• 1/4 cup all-purpose flour, blend gluten free
• 1/4 cup oat flour, or
• 1/4 cup sorghum flour
• 2 tablespoons potato flour (not starch.)
• 1 teaspoon xanthan gum
• 2 tablespoons dry buttermilk, powder
• 1/8 teaspoon ascorbic acid
• 3/4-1 cup water (110 degrees f)
• 1 teaspoon cider vinegar
• 4 tablespoons coconut oil, melted, cooled
• 1 large egg, room temperature
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 teaspoons yeast
• 1 tablespoon butter, melted
• sesame seeds

Recipe

• 1 lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 english muffin rings with oil.
• 2 in a large mixing bowl blend tapioca starch through ascorbic acid until blended.
• 3 in a smaller bowl mix the warm water, yeast and sugar. allow yeast to foam and active for approximately 5 minutes.
• 4 once yeast is foamy, add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend.
• 5 pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes.
• 6 divide batter between 4 of the sections of the burger bun pan or 5 of the english muffin rings. with a wet spatula smooth the tops making sure to spread batter evenly over the bottom.
• 7 proof for 30 minutes. the last 10 minutes preheat oven to 375 degrees. brush tops with melted butter and sprinkle with sesame seeds. bake for 30 minutes or until golden.
• 8 please note the serving size is dependent upon the form being used. this recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.