Thursday, June 17, 2010

Joel's Burger Buns

Joel's Burger Buns
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

These burger buns work great with Kim's Turkey/Chicken burgers. The are just the right size and don't get soggy! The secret is baking the batter in English Muffin rings!

Dry Ingredients
¼ cup potato starch (Not the beige, fine flour)
1/8 cup arrowroot flour
1/8 cup brown rice flour
½ cup tapioca flour
¼ cup sweet rice flour (or white rice if you cannot find sweet rice)
¼ cup almond flour/almond meal (really just finely ground almonds that look like a course flour)2 tsp baking powder (gluten free)
1 ¼ tsp xanthan gum
½ tsp sea salt

Wet Ingredients
2 eggs
1/3 cup sunflower oil
Little less than ½ cup rice milk

Preheat oven to 400 degrees F and line a baking sheet with baking parchment. Place 5 or 6 English muffin rings on the baking parchment. You can lightly oil the rings with sunflower oil, or use a knife to remove them when they cool.

In one bowl, mix all the dry ingredients well.

In a separate bowl, mix the wet ingredients well, blending in the oil.

Combine the wet and dry ingredients together taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky. If needed, you can use a little more tapioca flour to make it manageable.

Let the mixture sit for 10 minutes while the flours absorb the moisture and rise (this is important), then stir a couple of times to ensure it is all still combined.
Fill each English muffin ring about 1/2 full (using up all the batter).

Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.
After removing them from the oven, let them sit for 5-10 minutes, then carefully press them out of the rings. They do freeze nicely, but they only stay fresh for 2-3 days.

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