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