Gluten Free Hamburger Buns

Gluten Free Hamburger Buns

(Flour Mix)
1 part rice flour
1 part tapioca flour
1 part cornstarch
1 teaspoon potato flour per cup (I don’t use this)

1 1/2 cups rice flour mix
1 teaspoon Xanthan gum
1 teaspoon egg replacer
1 teaspoon unflavored gelatin
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons sugar (divided)
1 cup water
2 1/4 teaspoon yeast
1 teaspoon dough enhancer (vinegar)
1 egg
2 tablespoons  vegetable oil

In a medium bowl whisk together the flour mix, xanthan gum, egg replacer, 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.

In a large mixing bowl, blend together at low speed of a hand mixer the remaining sugar, dough enhancer, eggs and vegetable oil.  Add the yeast mixture.  Beat in half of the dry ingredients.  With a mixing spoon, stir in the remaining flour and beat until smooth.

Spoon the batter into the prepared rings.  Cover lightly and let rise in a warm place until double in size (40-45 minutes).  Bake in preheated 375 degree oven for 20-25 minutes.

Note: “My Dad made me a form from wood that I use to fold aluminum foil for the bun molds. Spray the inside of the mold with cooking spray. Let cool slightly and the foil will peel right off. This recipe also makes good hot dog buns. Depending on the size of you molds you can get four to six hamburger buns from this recipe.” ~Mrs. Loretta Baker