All Purpose Hamburger Sandwich Rolls

I thought I had shared this before but can't find it, so if you came across it, please forgive my forgetfulness, comes with age.

I tried these from the 125 Best Gluten Free recipe book by Heather Butt and Donna Washburn

She calls them Hamburger or Mini sub buns.

I tried them without the bun pan and they spread quite a bit. This time I tried them in a muffin pan and they turned out much better.

I have tweeked the recipe and made it with more texture, color and flavor. They still can be used, split, and toasted for small burgers, but also are good for tomato sandwichs, or cream cheese and jelly, or egg salad or mozzarella with sliced tomatoes with som basil and OO on top toasted in the toaster oven .

Flours

• 1 cup white rice flour
  
• 3/4 cup brown rice flour
  
• 2/3 Potato starch
  
• 1/3 tapioca starch
  
• 1/4 Cup garbanzo bean and fava bean flour
  

1/4- 1/3 cup of powdered milk
1/4 cup organic sugar
2 1/2 tsp xanthum gum
1 Tbsp bread machine yeast
1 tbls toasted sesame seeds

Seasonings

• 1 1/2 - 2 tsp sea salt
  
• 2 tsp garlic powder
  
• 1 heaping tsp dried mustard
  
• 1 tsp tumeric (makes the color beautiful)
  

Wet works

• 1 1/4 cups water (warm)
  
• 1 tsp cider vinegar
  
• 1/4 cup sunflower or safflour oil
  
• 2 eggs + 2 egg whites
  

Blend all flours, sugar, salt, yeast, seasonings, milk powder and xanthum gum in a zip bag. Mix up well.

In bread machine add water, vinegar, and eggs, turn on manual cycle. Add dry ingredients slowly letting machine incorporate them, use silicon spatula to scrap down if necessary. Let run manuel cycle. Spray 12 cup and 6 cup muffin pans with spray oil . Spoon 2/3 full in the cups. Top with toasted sesame seeds. You may not use all the sections. Place in warm draft free place for about 40 minutes to rise. Bake at 350 for about 15 minutes until golden brown on top. Remove immediately from pan to rack to cool . Try not to eat all of them at once, warm with melted butter!

That looks great!

They are the best so far that I've tried of all the recipes and bought products, right now with Shabbat coming on ( I baked them for our bread tonight) I have all I can do to keep from eating them all. When they come out of the oven and you take them from the pan, then have one with melted butter, it takes you back to pre gluten free days..............This bread almost tastes like a very lightly made cornbread, but doesn't fall apart at all. It has good structure, I credit the bean flour I added to the original recipe. The spices I added give the better flavor.

I will keep experimenting!

This will be my first leaven after Passover. I am making these for dinner tonight to go with our hamburgers and fried onion rings. I hope these are still as good as I said they were!

Just wanted you all to know that these are as good as ever. I am still making and enjoying them while they last. I am using my water chestnut cans still with added aluminum foil circles to bake about 10 from this recipe. I have been checking around for a jumbo sized muffin pan and came across a pan called a muffin top pan. It costs about $14 on Amazon.com and only is a 6 size but I think I will buy two, it looks like it will be perfect for these and they won't get too high as in the cans.

I read a review there and it seems someone with wheat allergy got them for her baking and loves them so is sounds worth the money.

I am making them right now for our first Sukkot meal of Meatloaf sandwiches and potato and green bean salad and corn on the cob! Yes, I hate summer leaving, have to have one more summery meal. I'll be doing pumpkin and squash and broccoli and beets and things like that the rest of the week though.

Shavua Tov!