WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, April 11, 2013

Gluten Free Burger Buns (dairy free, corn free, soy free)


(My baked goods are darker like wheat because I have been using the brown teff flour and not ivory,they cook identically just different color)

Making gf breads and rolls my preference has been "batter". I seem to get the best results and it is the easiest method. A friend from a group needed to go rice flour free and gum free on a her breads recently and as I thought about it, I realized that maybe we could avoid guar gum(soy based which she is soy lite but we haven't noted reactions,however anything to keep her bucket empty)and reduce allergens even if I am not quite ready to give up rice flour. We have been using ground chia seed(grinds in a coffee grinder or the single serve container with your ninja). It has worked "okay" for various recipes. We have avoided gelatin as it seems no matter what brand I use Abby has reacted, not as much as she reacts to soy though. So I figured odds are a teaspoon of gelatin might be less of an irritant then a teaspoon of guar gum. We will see. The buns turned out fluffy and tender and springy. They held together well. Toasted and slathered with no-tomato ketchup(search the blog for that recipe) and chicken boob I gotta say I did not miss the wheat at all.


Ingredients

1 3/4 cups gf all purpose flour(depending on humidity you may need an additional 1/4 cup flour)
1/4 cup glutenous rice flour
2 teaspoons ground chia seed(could substitute 1 teaspoon guar)
1 teaspoon unflavored gelatin
1 1/2 teaspoons baking powder(hains)
1/2 teaspoon salt(pink himalayan)
2 1/2 tablespoons sugar(domino's)
1 cup warm water
2 1/4 teaspoons yeast (red star )

1 teaspoon braggs vinegar
1 egg
2 tablespoons grapeseed oil

Preheat oven 375


Add 1-2 teaspoons of the sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.(proof)

Place 6 english muffin rings on a cookie sheet and grease with grapeseed or coconut oil.

In a medium bowl, whisk together the flour, ground chia seed, gelatin, baking powder and salt. Set aside.

In a large mixing bowl, blend together the remaining sugar, vinegar, eggs, and vegetable oil. Add the yeast mixture. Mix in the dry ingredients until smooth. This is thicker then a cake batter but not a dough. As you can see in the pictures, a tiny bit might ooze out the bottom of the english muffin form, obviously if it pours out it is too thin, you need to add more flour. Mine turned out a bit flat on top because they probably could have stood to be a bit thicker of a batter to get a rounded top- however I lean toward thinner batter for a softer bun.


(I know my pans are in sorrowful condition! I have nicer ones, but I have a cheap oven and found that two heavy duty cookie sheets layered offer more even baking,since they get a fresh cover of tin or parchment with each use I just ignore their sorrowful look!)

Spoon the batter into the prepared english muffin rings.

Cover lightly and let rise in a warm place until double.

Bake in a preheated oven at 375 degrees for 18-22 minutes.

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