HAMBURGER/HOT DOG BUNS
1 1/2 teaspoons yeast
3/4 teaspoon salt
1 teaspoon sugar
1cup GF flour mix (Such as 1/2 cup brown rice flour, 1/2 cup white rice flour.)
1/4 cup potato starch
1/4 cup tapioca starch or flour (It can be labeled as starch or flour.)
3/4 cup warm water
2 tablespoons tolerated oil
1 teaspoon xanthan gum
2 eggs or egg substitute (One tablespoon ground flaxseed mixed with hot water works the best if egg is not tolerated.)
1/2 teaspoon cider vinegar
1 tablespoon gulten-free minced onion (optional)
Preheat oven to 400 degrees ten minutes before baking time. (Buns will need 30 minutes to rise after preparing dough.)
Combine all dry ingredients in mixing bowl. Add warm water, oil, eggs or egg substitute, and vinegar to dry mixture. Beat with electric mixer for 2 minutes. The dough will be soft. Transfer dough to eight greased English muffin rings on greased baking sheet. Cover with aluminum foil and let rise in arm place for 30 minutes or until desired height.
Bake for 15 - 20 minutes or until golden brown. Cool 5 minutes, and then remove from rings. Makes 8 hamburger buns or 6 hot dog buns. These work well for sandwiches too!
If you do not have English muffin rings you can make your own aluminum foil rings by folding a 12-inch strip of foil length wise into a 1-inch wide strip. Secure ends together with masking tape to form ring or hot dog bun shape.
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