GF Hamburger Buns? Yum! Why Have I waited so long?
I have hoarded these adorable pans for a very long time trying to get up the nerve to bake buns.
I don't know why I have never done it in my long years of g-f bakedness? Perhaps it was all the blogs floating out there telling me how hard they are to make--that they turn out dry and crumbly or too dense.
And the fact that my people make burgers disappear faster than I can make buns or bread is no incentive.
I'm happy to announce that the era of bum bun information is over. And it's no big deal.
Wilton 4 inch cake pans and my regular bread recipe with 1/4 cup flax.
You know I can't leave a recipe alone, so at the last minute, the flax was just sitting there... and plop...
I used Bette's Featherlight Rice Bread Recipe (using only 1 cup water and oil, not butter)
with my higher-nutrient version of Bette's featherlight flour mix which includes extra buckwheat, sorghum and millet.
The pans half filled with bread dough, ten minutes rise time (when I forgot to turn off the 170 degree proofing oven) and 15 minutes bake time made these absolutely delicious.
Now to find the burger before the buns disappear. TOO LATE!
( Maybe I have made them before and I just don't remember--I've slept.)