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Posted by spacecanada
- July 16, 2020, 11:14:06 PMOh. My. Goodness!
I made this top-10-free bread recipe today and it is perfect: neutral/mild flavour, soft texture with a bit of sponge/flexibility, not crumbly, moist. We love it!
https://alittleinsanity.com/soft-gluten-free-vegan-bread-recipe/
I used my own all-purpose flour mix (1 cup rice flour, 1 cup mullet flour, 1/2 cup chickpea flour, 1/2 cup cornstarch) and 1.5 tsp xanthan gum and baked 55 minutes.
We are having cinnamon toast for snack. Yummy!!
I made this top-10-free bread recipe today and it is perfect: neutral/mild flavour, soft texture with a bit of sponge/flexibility, not crumbly, moist. We love it!
https://alittleinsanity.com/soft-gluten-free-vegan-bread-recipe/
I used my own all-purpose flour mix (1 cup rice flour, 1 cup mullet flour, 1/2 cup chickpea flour, 1/2 cup cornstarch) and 1.5 tsp xanthan gum and baked 55 minutes.
We are having cinnamon toast for snack. Yummy!!
Posted by buttons
- June 09, 2019, 10:34:13 AMhttps://www.kingarthurflour.com/recipes/seeded-hamburger-buns-recipe
I made these yesterday, and they were delicious. I used the trader joe's everything but the bagel seed mix, but of course you could leave out the seeds. I think the onion powder added a lot of flavor. I used an egg sub as well.
I think it's similar to your recipe, SL, but without the dairy.
I made these yesterday, and they were delicious. I used the trader joe's everything but the bagel seed mix, but of course you could leave out the seeds. I think the onion powder added a lot of flavor. I used an egg sub as well.
I think it's similar to your recipe, SL, but without the dairy.
Posted by spacecanada
- November 02, 2018, 11:57:06 PMBefore wheat became my kryptonite, I used to bake breads galore. My favourite cookbook is 'Meyers Bageri' by Claus Meyer. Granted, it's in Danish... but the recipes make the best breads I've ever made - all using ancient grains like emmer, einkorn, spelt, rye, and various wheat varieties. I have most of it translated to English if someone wants to try an ancient grains recipe.
I'll dig up our old recipes if anyone wants them: savoury rolls, sweet rolls, Easter bread, pretzels, cinnamon rolls, etc. My family were super avid bakers until about five years ago when everything started making me sick.
Otherwise, the brilliant people over at Anson Mills have a brilliant historic recipe collection, of which I have only tried the gluten-free items: www.ansonmills.com
I'll dig up our old recipes if anyone wants them: savoury rolls, sweet rolls, Easter bread, pretzels, cinnamon rolls, etc. My family were super avid bakers until about five years ago when everything started making me sick.
Otherwise, the brilliant people over at Anson Mills have a brilliant historic recipe collection, of which I have only tried the gluten-free items: www.ansonmills.com
Posted by SilverLining
- October 27, 2018, 07:56:07 AMI found this recipe this week. These are the best hamburger buns I have ever made.
https://domesticdreamboat.com/homemade-hamburger-buns/
Easier to read and print from her page, plus there are pictures.
Took double the time my previous recipe took, but so worth it.
https://domesticdreamboat.com/homemade-hamburger-buns/
QuoteHomemade Hamburger Buns
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Making your own hamburger buns is easy when you plan ahead. Plus your barbecue guests will be so impressed you made your own buns!
Servings: 10
Calories: 218 kcal
Author: Carissa Serink
Ingredients
2 1/4 teaspoons active yeast (1 envelope)
1 cup warm water (105° F/41° C)
3 1/2 cups all-purpose flour, divided
1 large egg
3 Tablespoons butter, melted
2 Tablespoons white sugar
1 teaspoon salt
vegetable oil (for brushing bowl and dough)
1 egg
1 Tablespoon milk
1 teaspoon sesame seeds or other bun topping, as needed
Instructions
Stir together yeast, water and 1/2 cup flour in the bowl of a stand mixer or a large bowl. Let sit until mixture becomes foamy, 10-15 minutes.
Stir the melted butter, egg, sugar and salt into the yeast mixture. Add 2 1/2 cups of flour and knead with a dough hook, or by hand until all the flour has been incorporated. If the dough remains very sticky, continue adding the remaining 1/2 cup of flour, 1 Tablespoon at a time until the dough is smooth and elastic, and just stops sticking to the bottom of the bowl (make sure all of the previous flour is incorporated before adding more).
Form dough into a smooth ball and brush lightly with oil. Place in a lightly oiled bowl and let rise for about 2 hours, until doubled in size.
Form dough into a log and cut into 8-14 pieces (see note). Work with 1 piece of dough at a time, and keep the remainder covered. Form each piece into a ball, tucking the ends underneath. Slightly flatten the ball with the palm of your hand. Place dough patties on a baking sheet lined with parchment about 1/2" apart. Allow to rise about 1 hour, until doubled.
Heat oven to 375°F. When buns have risen, whisk together egg and milk. Lightly brush the egg mixture on top of each bun, being careful not to collapse the dough (you should have quite a bit of egg wash left over). Immediately sprinkle with sesame seeds or other toppings if desired.
Bake buns for 15-17 minutes, or until golden brown. Cool. If you aren't going to use the buns within 2 days, freeze leftovers.
Recipe Notes
For large buns cut dough into 8 pieces. For medium buns, cut into 10 pieces. For small slider buns, cut into 12-14 pieces.
Easier to read and print from her page, plus there are pictures.
Took double the time my previous recipe took, but so worth it.
Posted by SilverLining
- October 27, 2018, 07:53:15 AMI make most of the buns we eat, and some of the breads. Share any recipes you like...no bread machine though....there is a separate thread for them.