Recipe Idea: Gluten Free Buns
Don here. Lois and I are learning about gluten-free cooking in our home. When we invited friends on a gluten-free diet over for brats and Italian sausages for the Super Bowl this year, I decided we needed to learn how to make Gluten Free Buns for the brats and sausages.
I like Joy of Cooking as much for the tutorials as for the recipes. I learned that simply substituting gluten free flour for all-purpose flour is not enough to make a good bread. Eliminating the gluten changes the texture, and other ingredients like gums are needed to form a dough which traps the carbon dioxide and lets the bread raise.
So starting from a gluten free French bread recipe in Joy of Cooking I made my gluten free buns.
- 1 ¼ C white rice flour
- 1 C brown rice flour
- ¾ C tapioca flour
- ¼ C potato starch
- 2/3 C nonfat dry milk
- 2 T sugar
- 3 ¼ t xanthan gum
- 1 T flax seed, ground
- 3 T quick rising yeast
- 1 ½ t salt
- 1 t rice vinegar
- 1 large whole egg plus 2 egg whites
- 1 ½ C warm water
- Gluten free dough is stickier than dough with gluten in the flour. So it’s best to use your electric stand mixer with dough hook to mix the batter.
- Place all the dry ingredients into the mixer bowl.
- Run the mixer with the dough hook for several minutes to make a relatively uniform mix.
- Add the rice vinegar to the warm water then with the mixer running on low speed add first the eggs, then the water in quick secession.
- Increase the speed to medium and mix for another 4 to 5 minutes.
- If necessary, stop and scrape the dry ingredients from the side of the bowl to be sure they are all combined.
- If the dough is too sticky to handle, add a small amount of gluten free baking flour a little at a time until a dough ball forms and pulls away from the side of the bowl.
- Dump the dough ball onto a lightly floured surface (use gluten free baking flour) and form into a rectangle about ¾ inches thick by 8 inches wide by however long it works out to be.
- Using a plastic knife or spatula blade slice the dough into 2-inch wide strips by 8 inches long.
- Place them close but not touching on a cookie sheet that has been greased and dusted with cornmeal.
- Let the buns rise covered in a warm, draft-free place for an hour or so. (I usually turn the oven on for a few minutes to warm it up then turn it off and place the dough in the oven to rise. Do remember to take it out before preheating.)
- Bake in a preheated 350F degree oven for about 30 minutes or until they are golden brown and sound hollow when tapped.
- Let them cool on racks.
- Slice long ways and fill with brats, sausages, or your favorite sub sandwich ingredients. [br] [url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]