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Great Hamburger or Hot Dog Buns
Rate Great Hamburger or Hot Dog Buns
Avg. rating 5 from 4 votes.
Recipe Created By: Danielle
3/4 cup rice flour
1/4 cup potato starch
1/2 cup tapioca starch
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1 Tbsp sugar
2 eggs or equivalent replacement
1/3 cup oil
1/2 cup milk or milk alternative
sesame seeds (optional)
Preheat oven to 400 °F.
Mix all of the dry ingredients together. In a separate bowl, mix eggs, oil, and milk. Mix wet ingredients with dry ingredients. Spray cookie sheet with canned cooking spray, make sure to spray the inside of your muffin rings too. Put two very large spoonfuls of batter in each muffin ring, making sure that the muffin rings aren't too close to each other.
If you can use sesame seeds, before baking, sprinkle with sesame seeds and bake immediately for 13-15 minutes, until buns are nice and golden-brown on top.
Variation: You can add 1 cup grated cheddar cheese for a cheese bun if dairy is not a problem.
For hot dog buns: Add 1/4 - 1/2 tsp more of the xanthan gum to the batter, and on the greased cookie sheet, spoon batter in an oblong shape about 5-inches long; again if you can use sesame seeds, sprinkle with sesame seeds, and bake immediately. Let cool completely before placing in plastic wrap or containers. After completely cooled if you want you can individually wrap with plastic wrap, and place in a freezer bag and freeze them until you are ready to use. When they're thawed, microwave one for about 15-20 seconds, depending on your microwave, just long enough to warm them. Don't microwave too long or they will harden.
You can double the recipe if you want and make a bigger batch, if you use these often. Helpful tip is not to undercook the hot dog or hamburger buns or they will fall when cooling. Make sure you let whichever version you use to cool completely.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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