Page 16
F ood
August 12, 2015
Gluten-Free Buns
INGREDIENTS:
If you think great-tasting, easy-to-make, gluten free hamburger and hot dog buns are impossible,
prepare to be surprised. This recipe also makes an amazing Gluten Free Beer Bread or hot dog
bun. Makes 8-10 buns.
• Light & Airy Buns
• 10 oz. gluten-free ale (such as Green’s Quest Tripel Blonde Ale) or
sparkling water, club soda or gingerale – room temperature
• 3 large eggs brought to room temperature
• 3 Tbs. olive oil
• 1 tsp. apple cider vinegar
• 2 Tbs. honey or agave nectar (omit if using gingerale)
• 2 3/4 cups gluten free all purpose flour
• 1/4 cup dry milk powder/non-dairymilk powder OR almond meal OR
potato flakes
• 1 tsp. salt
• 1 Tbs. granulated cane sugar
• 2 1/4 tsp. rapid rise or bread machine yeast
• extra olive oil and almond milk for brushing on rolls
• sesame seeds, poppy seeds or other topping of choice
DIRECTIONS:
1. Prepare English Muffin rings or “bun
pans” by oiling lightly with olive oil or
canola oil spray. Place the rings on a parch-
ment-lined baking sheet and set aside. Or,
if you have a hamburger bun pan, oil the
pan and set it aside.
2. In a large mixing bowl, whisk together
the eggs, oil, apple cider vinegar and honey.
3. In another large bowl, whisk all dry ingre-
dients except yeast (flour, salt, milk powder
and sugar). With mixer on low speed, slow-
ly pour the dry ingredients into the liquids
to combine. Continue beating while slowly
pouring in the ale/sparkling water to mix.
When incorporated, add the yeast. Beat un-
til the batter is smooth, then increase mixing
speed and beat for 4 minutes.
4. Spoon batter into oiled rings or pans, fill-
ing no more than half-way up. Smooth the
tops with a rubber spatula. Don’t make the
buns too large at this stage, unless you’re
looking for kaiser rolls! Brush all buns
lightly with olive oil and sprinkle with ses-
ame seeds, if desired.
5. Cover with oiled wax paper and let rise
in a warm, moist place for 30 minutes (an
oven preheated to 200 F, then turned off,
with a bowl of water in the oven to add
moisture, is a good option). Do not let the
rolls rise more than double their size, or
they will rise too much to support them-
selves and will collapse when cooling.
6. When the rolls have risen, bake at 375º F
(static) or 350º F (convection) for approx-
imately 20 minutes. The internal tempera-
ture of the rolls should be approximately
205 – 210º F. The rolls should have risen
above the tops of the pans, and will be
golden brown with a nice crust.
7. Remove to cool in the pans for 5 min-
utes, then gently remove from the pans and
serve with your favorite burger or dog!
Beer Bread Option: You may simply bake
this dough as a loaf in a bread machine by
adding the liquids first, then the dry ingre-
dients on top. Set on gluten-free setting or
only one rise and no punch-down. To bake
in the oven, let the loaf rise in a covered
bread pan for 30 minutes to one hour. Bake
at 375º F (static) or 350º F (convection)
for approximately 35 minutes. Check to be
sure the loaf has reached 205-210°F before
removing from the bread machine or oven.