Gluten Free Hot Dog or Hamburger Buns
 
Prep time
Cook time
Total time
 
Once you know how easy it is to make your own hot dog and hamburger buns, you'll never buy the ones at the store again.
Author:
Serves: 6
Ingredients
  • 1/2 cup plus 2 tablespoons (155 ml) warm milk, about 110 degrees F (38 degrees C)
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (3 g) rapid rise yeast
  • 3/4 cup (80 g) Only Oats oat flour
  • 1/2 cup (90 g) potato starch
  • 1/2 cup (60 g) tapioca starch
  • 2 tablespoons (20 g) dry milk powder
  • 2 tablespoons (15 g) ground flax seed
  • 1 1/2 teaspoons (5 g) xanthan gum
  • 1 teaspoon (3 g) baking powder
  • 1/2 teaspoon (2 g) salt
  • 2 tablespoons (30 ml) oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon (5 ml) apple cider vinegar
  • 1 tablespoon (9 grams) sesame seeds (optional)
Instructions
For Hot Dog Buns:
  1. Draw six 5-inch (12.75 cm) long lines, spaced 2-inches (5 cm) apart, on a sheet of parchment paper. Flip the paper over (so the markings are facing down), and place the parchment paper on your baking sheet.
  2. Mix together the warm milk, honey, and yeast, and let the mixture sit for at least 5 minutes, or until it begins to get frothy. If your yeast does not get frothy, this may be an indicator that your yeast has expired. If it has expired, toss it and purchase new yeast before proceeding.
  3. While the yeast is getting foamy, place the oat flour, potato starch, tapioca starch, milk powder, ground flax seed, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Whisk together until evenly distributed.
  4. Stir the oil, eggs, and vinegar into the frothy yeast mixture.
  5. With the mixer on low speed, pour the yeast mixture into the dry ingredients. Beat with the paddle attachment on medium speed for 2 minutes.
  6. Scrape the dough into a large resealable plastic bag. Cut a 1-1/4-inch (3 cm) opening in one of the corners. Following the lines on the parchment paper, pipe the dough into six hot dog buns.
  7. Dip your fingers in water and smooth the dough if necessary. Flatten the dough slightly, to 3/4-inch (1.75 cm) high. If using, sprinkle with sesame seeds now.
  8. Let buns rise in a warm, draft free spot for 30 minutes, or until they are nearly touching each other. While the buns are rising, preheat the oven to 375 degree F (190 degree C).
  9. Bake risen buns in preheated oven for 15 minutes.
  10. Place buns on a wire rack to cool. Once buns are completely cool, store in a resealable bag.
For Hamburger Buns:
  1. Place six 4-inch (10 cm) disposable pie tins on a large baking sheet.
  2. Mix together the warm milk, honey, and yeast, and let the mixture sit for at least 5 minutes, or until it begins to get frothy. If your yeast does not get frothy, this may be an indicator that your yeast has expired. If it has expired, toss it and purchase new yeast before proceeding.
  3. While the yeast is getting foamy, place the oat flour, potato starch, tapioca starch, milk powder, ground flax seed, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Whisk together until evenly distributed.
  4. Stir the oil, eggs, and vinegar into the frothy yeast mixture.
  5. With the mixer on low speed, pour the yeast mixture into the dry ingredients. Beat with the paddle attachment on medium speed for 2 minutes.
  6. Divide the dough evenly between the six pie plates, about 1/2 cup (125 ml) per container.
  7. Dip a spoon in water and, using the back of the spoon, smooth the dough evenly over the bottom of the tin. If using, sprinkle with sesame seeds now.
  8. Let buns rise in a warm, draft free spot for 30 minutes, or until nearly doubled in size. While the buns are rising, preheat the oven to 425 degree F (220 degree C).
  9. Bake risen buns in preheated oven for 15 minutes.
  10. Place buns on a wire rack to cool. Once buns are completely cool, store in a resealable bag.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/07/gluten-free-hot-dog-hamburger-buns.html