Gluten Free Burger Buns

Behold! An awesome gluten free burger bun!

The Loopy Whisk is a gluten free baking blog I have recently discovered and her recipes are not only magical, they are scientifically created, real magic!

First attempt, and this was an amazing bun. I ate the other three before I had a chance to photograph it, but let me assure you, it is soft and spongy, but with a firm crumb, and delicious to boot.

In her recipe, the Loopy Whisk recommends using a dough hook in a stand mixer. Since I don't have that, I did it by hand, and it worked well, enough though it left my hand tired. Be fore-warned!

Gluten Free Burger Buns (The Loopy Whisk)
(makes 8)

20 g whole psyllium husk
280 g warm water
230 g tapioca starch
135 g millet flour
60 g sorghum flour

50 g sugar
8 g active yeast
8 g baking powder
7 g xanthan gum
12 g salt
120 g whole milk, warm
3 eggs - 1 beaten to brush on top as egg wash
50 g oil

Combine psyllium husk with warm water and set aside to gel. Add sugar to warm milk add yeast to activate.

Combine Tapioca, millet and sorghum flour with xanthan gum, baking powder and salt and whisk to blend. Add psyllium, 2 eggs and activated yeast to dry ingredients and combine well. If beating by hand, use a sturdy wooden spoon to blend and mix ingredients as if it were a dough hook for 6-8 minutes. Time yourself, because this process if crucial to achieving the light and fluffy texture of the bun. 

The dough will be sticky; you can refrigerate it covered for 30 minutes to make it easier to work with. To shape dough, place it on a well floured surface and kneed it into a smooth ball with heavily floured hands. Divide into 8 pieces of 130g each. Roll each piece into a ball and place on a baking sheet at least 4 inches apart to proof. Cover tightly with a plastic bag or plastic cling film and allow to rise until doubled in size, about 1.5 hours. Remove covering and brush with beaten egg. 

Bake at 375 degrees for 13-15 minutes. Remove from oven and from baking sheet and allow to cool on a drying rack. Serve warm or at room temperature. Keeps at room temperature for 3-4 days if stored in an air tight container.

Hugs!