Ingredients
1.5 t active dry yeast
1 t sugar
160g brown rice flour
200g potato starch
150g tapioca starch
1.5 t xanthan gum
1 t pectin
1 t powdered onion or .75 t fine salt
.75 cup water (105' F)
2 T olive oil, plus more for brushing
2 large eggs
.5 t cider vinegar
Directions
Preheat oven to 200' F and turn off when it reaches temperature. Spray hamburger bun mold with oil.
Whisk together dry ingredients in your mixer bowl. Add wet ingredients, and beat with bladed attachment for 1 minute on high power; scrape down bowl and beat for another 1 minute on high.
Scoop dough into mold using medium scoop. Smooth tops with wet fingers; brush with oil and sprinkle with flaky salt. Allow buns to rise in warm oven for 15 minutes, then remove to countertop for another 15 minutes and pre-heat oven to 400'.
Bake buns for 20 minutes or until tops are golden brown. Allow to cool for 5-10 minutes before slicing in half.
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