Hamburger Buns - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Rice flour, white, 1 cup Tapioca Flour, 1 cup Corn Starch, 1 cup Potato flour, 1 T Xanthan gum 2 tsp. Gelatin, dry mix, unflavored, 2 tsp. Baking Powder, 1 T Salt, 1 tsp Granulated Sugar, 1/4 cup Water, tap, 2 cup (8 fl oz) Rapid Rise Yeast, 2 1/4 tsp. Heinz white vinegar,1 1/2 tsp. Egg White 1 Large, raw, fresh, 2 Canola Oil, 4 tbsp
Whisk together the flour mix, gum, gelatin, baking powder and salt. Set aside. Add 1 tsp of the sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly. cover with a piece of plastic wrap which helps keep it warm and proofs the yeast.
In a large bowl, blend together the remaining sugar, vinegar eggs and oil, add the yeast mixture. Beat in half of the dry ingredients. Stir in the remaining flour and beat until smooth. Spoon the batter into prepared muffin rings. Cover lightly and let rise in a warm place until doubled in size 20-25 mins. Bake in a preheated 375F oven for 22-27 mins.
Number of Servings: 12
Recipe submitted by SparkPeople user JANSAPPHIRE.
In a large bowl, blend together the remaining sugar, vinegar eggs and oil, add the yeast mixture. Beat in half of the dry ingredients. Stir in the remaining flour and beat until smooth. Spoon the batter into prepared muffin rings. Cover lightly and let rise in a warm place until doubled in size 20-25 mins. Bake in a preheated 375F oven for 22-27 mins.
Number of Servings: 12
Recipe submitted by SparkPeople user JANSAPPHIRE.
Nutritional Info Amount Per Serving
- Calories: 188.8
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 455.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
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