Hamburger Buns

Gluten-free, Milk-free

Makes 8 buns
Water 1-1/4 cups
Eggs, whole 3/4 cup
Vegetable oil 3 tablespoons
Honey 3 tablespoons
Garfava bean flour 1-1/2 cups
Cornstarch 1/2 cup
Tapioca flour 2/3 cup
Rice flour 1/3 cup
Xanthan gum 1 tablespoon
Salt 1-1/2 teaspoons
RED STAR® Active Dry Yeast 2-1/4 teaspoons

Bread Machine Method

Have all ingredients at room temperature. Combine water, eggs, oil and honey; pour into baking pan.

Thoroughly blend dry ingredients (including yeast). Do this either in a bowl with a wire whisk or shake together in a gallon size, self-sealing plastic bag. Add to liquid ingredients in the baking pan.

Select the DOUGH cycle, but stop the machine as soon as the mixing is done; do not allow dough to rise in the machine. Grease hamburger bun cups or English muffin rings and place on greased baking sheet or baking sheet lined with parchment paper. Spoon batter into rings; smooth tops. Cover; let dough rise approximately 30 minutes. Bake at 375ºF for 15 minutes, until tops are golden brown. Cool on rack. Remove from rings after 10 minutes.

Mixer Methods

Heat water to 110º to 115ºF and pour into mixing bowl. Add yeast and allow to hydrate for 5 minutes. Add eggs, oil and honey to water and yeast.

Thoroughly blend dry ingredients (except yeast). Do this either in a bowl with a wire whisk or shake together in a gallon size, self-sealing plastic bag. With the mixer on a low speed, gradually add to liquid ingredients until all dry ingredients are well blended. Beat on medium speed about 5 minutes.

Grease hamburger bun cups or English muffin rings and place on greased baking sheet or baking sheet lined with parchment paper. Spoon batter into rings; smooth tops; Cover; allow to rise approximately 30 minutes. Bake at 375ºF for 15 minutes; until tops are golden brown. Cool on rack