Well, despite being in the middle of the Hurricane Isaac path, I have enough going to actually post up a recipe. Determination for the win! I am however, going to keep it fairly simple. I worked on this recipe amdist preparing for the Hurricane and everything else, but we were responsible and paced ourselves from the first time we heard about it all. I had A taping up the windows just in case one of them shatters and taking care of our babies (Ie Kitties) while I tinkered away at the recipe. It took three tries before I was happy. I liked the flavor of the first one, but it seemed too dense. I wanted light.
Usually, I go to the Linda the Gluten Free Homemaker recipe for Gluten Free hamburger buns and while they are FULL of flavor, I was really wanting something a bit lighter still. So I poked around the internet and nothing looked quite right. They either completely relied on rice flour or even worse, they did it by cups! Nothing wrong with rice or doing it with cups, but with gluten free recipes being what they are and trying to get back to my pastry school beginnings, I wanted a more 'certain' product. But I was going to try some different recipes and see what I liked about them, and see if I could figure out how to make it more to my taste.
I'll tell you, some people may say they came up with a recipe on their own, but it's rarely true. You have ideas of what this person did that worked well, and this other thing that happened that you liked. Things and people adapt and create new and wonderful things, and today was no different. First I tried the Food Philospher's recipe and while I loved the flavor, it just wasn't as fluffy as I wanted but I liked the texture, so I tried Carla's Gluten Free Recipe Box. but making them, I did discover what I liked the most.
I've noticed that potato starch and egg whites give me a lot of structure and porous texture, which I personally like. But I also want something a bit soft and pliable. I want it to have give and to soak up the grease on a good burger.
Hamburger BunsDifficulty: Complex but not difficult
Time: 1hr 20minutes
Makes: 8-9 buns
Mise en Place
- Stand Mixer (whisk and paddle attachment)
- Measuring cups
- Microwave or stove top
- Baking spray (Pam or the like)
- English Muffin rings or some form for the bread
- Sheet pans (I double pan to even out the heat)
- Parchment paper
- Tea Pot (optional)
- Mixing bowl
- Pinch bowl
- piping bag (optional)
- Pastry brush (optional)
- Aluminum foil
- 1 cup Milk scalded and cooled to 105F
- 1 TBSP Honey
- 1 1/2 Teaspoons instant dry yeast
- 2 eggs, 1 separated out
- 90grams of Sorghum Flour
- 50grams of Millet Flour
- 65grams of Tapioca Starch
- 130 grams of Potato Starch
- 1/4 cup Olive Oil
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Chia Seeds
- 1/2 tsp Flax Seed
- 2 tsp boiling water (I just heat it up till it boils in the microwave)
- 1/2 tsp guar gum
- 1/2 tsp seasoning with salt ( Like Cajun seasoning or Italian Seasoning with a bit of sea salt)
- Sesame Seeds
Boiling the water will also help pass the time. I just throw it in the microwave for about a minute and scoop 2 tsps out of it and into a small pinch bowl that I've already placed the chia seeds and flax seed into. Once the yeasty milk is ready (this is dry instant, so you don't -have- to proof it, I just like to make sure), keep the mixer going on low and add the yeast milk, the oil, vinegar, egg and chia seed/flax seed mixture and let it mix until it's a bit slushy.
Then add the flours and guar gum and mix on high speed for about five minutes until a soft nape forms. It looks like the dough is tearing away from the paddle.
When the oven is preheated, place pan in oven and bake for 20-25 minutes or until golden brown. Remove from oven and forms, placing additional sheet pan or some form of covering over the top to steam the bread a bit soft until it cools on it's own. Cut with a serrated knife and enjoy with your favorite sandwich or burger.