You may also like
Categories:
tapioca starch flour flour flour sorghum flour flour xanthan gum buttermilk ascorbic acid water cider vinegar coconut oil egg sugar salt yeast butter sesame seeds
Viewed: 49 - Published at: 3 years agoIngredients
- 2/3 cup tapioca starch
- 1/4 cup buckwheat flour
- 1/4 cup all-purpose flour, blend gluten free
- 1/4 cup oat flour, or
- 1/4 cup sorghum flour
- 2 tablespoons potato flour (Not starch.)
- 1 teaspoon xanthan gum
- 2 tablespoons dry buttermilk, powder
- 1/8 teaspoon ascorbic acid
- 3/4 - 1 cup water (110 degrees F)
- 1 teaspoon cider vinegar
- 4 tablespoons coconut oil, melted, cooled
- 1 large egg, room temperature
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 teaspoons yeast
- 1 tablespoon butter, melted
- sesame seeds
Method
- Lightly coat 4 of the indention in a 6 section hamburger bun pan or 5 English muffin rings with oil.
- In a large mixing bowl blend tapioca starch through ascorbic acid until blended.
- In a smaller bowl mix the warm water, yeast and sugar. Allow yeast to foam and active for approximately 5 minutes.
- Once yeast is foamy, add 3 tablespoons coconut oil and remaining wet ingredients to bowl and beat lightly to blend.
- Pour the wet ingredients into the dry ingredients and with the wire whisk attachment of stand mixer beat on medium speed for 3 to 4 minutes.
- Divide batter between 4 of the sections of the burger bun pan or 5 of the English muffin rings. With a wet spatula smooth the tops making sure to spread batter evenly over the bottom.
- Proof for 30 minutes. The last 10 minutes preheat oven to 375 degrees. Brush tops with melted butter and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
- Please note the serving size is dependent upon the form being used. This recipe will make 4 buns measuring 4 1/2 inches or 5 buns measuring 3 3/4 inches.
