Hamburger Buns (contributed by Carol Fenster, Ph.D.)
1-1/2 tsp Yeast, Active Dry 1 tsp Sugar
1 cup Brown Rice Flour 1/4 cup Potato Starch
1/4 cup Tapioca Flour 1-1/2 tsp Xanthan Gum
1 tsp Unflavored Gelatin Powder 1 Tb Onion Flakes
3/4 tsp Sea Salt 1/4 tsp Lecithin Granules
3/4 cup Warm Water (105 degrees) 2 Tb Canola Oil
2 large Eggs 1/2 tsp Cider Vinegar
Combine yeast, sugar, flours, xanthan gum, gelatin powder, onion flakes, salt and soy lecithin in a small mixer bowl. Add warm water, oil, eggs, and vinegar to the flour mixture. Beat dough with electric mixer on high (using regular beaters, not dough hook) for 2 minutes. The dough will be soft and sticky. Transfer dough to eight English muffin rings (or aluminum foil rings) on baking sheet. Rings and sheet should be coated with cooking spray first. Cover with aluminum foil and let rise in warm place for 30 minutes or until desired height. Preheat oven to 400 degrees F. Bake 15-20 minutes or until tops are golden brown. Cool 5 minutes, then remove buns from rings. Lightly toasting the cut side of bun before serving produces a crispy texture.
