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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 12, 2015)
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.