I have tried every possible recipe for “bread” and “hamburger buns” and “pizza crust” in the gluten free world of recipes, and they are usually just okay, or have egg in them or whatever. I do have several standby recipes and rely on them to serve as “bread” or “crust”, but I am really glad I kept looking for an option.
This one worked. Finally. finally. finally. It looks like and, it tastes like bread. I will play with this one again soon.
It was billed as “Hamburger Rolls” – we made “Naan” instead as an addition to our Indian Curry dinner.
mmmmmm. Naan. Gluten free, EGG-free, corn-free *and* Dairy-Free, and it’s still yummy. Ha!
- 1 C white rice flour
- 1 1/2 C brown rice flour
- 1/2 C potato starch
- 1 T xanthan gum
- 1 T sugar
- 1 tsp salt
- 1 egg (which was replaced with hot water and golden flax meal)
- 1 T safflower oil
- 2 1/2 tsp dry yeast
- 1 3/4 C Hemp milk
The trick of this recipe , I think, is to whirl all of this in a Kitchen-aid mixer for 5 minutes. It forces air in to the dough. Simply amazing. It’s sticky. No, it’s super, super sticky. We spooned it, and glopped it out on parchment paper, and tried to sort of shape it into something recognizable (good luck), and let rise for 45 minutes, covered with plastic wrap. Take the plastic wrap off (really), then bake at 350 for 15 minutes or until the smooshed blobs of goo on paper tend to resemble “buns” or “naan” or whatever you were going for when you started. We opted for “naan”. It was delicious.
I also added a few lite sprays of oil on top near the end of cooking and browned them slightly more under the broiler until they looked toasty. The leftovers will be turned into pizza crusts. mmmmmm. Can’t wait.