Gluten-Free Hot Dog or Hamburger Buns
- 3 1/3 cups Gluten-Free Brown Rice Flour Blend* (see recipe for blend below)*
- 3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons baking yeast (not quick rise)
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 cup warm milk or unsweetened plain milk substitute
- 4 tablespoons (1/2 stick) room temperature butter, shortening, or dairy free margarine
- 3 eggs
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Oil a baking pan or line with parchment or a silicone baking mat. Set aside.
- In bowl of a mixer and using paddle attachment, blend together gluten-free flour blend, sugar, yeast, xanthan gum, and salt.
- Add room temperature butter and warm milk to dry ingredients, then mix. Add eggs, one at a time, mixing well after each egg. Scrape down mixing bowl. Beat mixture on high speed for 3 minutes. Mixture will be heavy and sticky.
- Scrape batter into a heavy freezer bag. Seal. Snip a 1" section from corner of bag. Squeeze bag using it to "pipe" eight hot dog buns or circular hamburger bun shapes onto prepared pan. Use very wet hands to lightly smooth dough for a uniform appearance.
- Place baking pan into a COLD oven. Turn oven to 350°F and bake for 40 minutes until golden and baked through.
- Tip: When baking gluten-free yeast bread breads, place a small pan on bottom rack. Be sure it is a pan that is not glass or pyrex (such as metal) and that doesn't matter if it gets warped. Add a large handful of ice to pan. The ice will melt during the baking process, releasing steam. The steam will help your gluten free bread rise better, have better texture and create a better appearance to crust.
Gluten-Free Brown Rice Flour Blend: To make blend, combine 5 cups finely ground brown rice flour (or half brown rice and half white rice flour), 3 cups potato starch or corn starch, 1 cup sourghum flour (or more brown rice flour), 1 cup tapioca starch and 1 teaspoon xanthan gum or guar gum. Whisk well and store in a sealed container. Stir before using in recipe.
Recipe developed for IDixie Crystals by Angela Litzinger @Angela's Kitchen.