The Essentials

What is the one thing every Celiac wants... no craves... no, NEEDS. Give up? Biscuits. Hamburger rolls. Hot dog buns. Pizza dough. This is the ultimate GF bread recipe as just the slightest change and you can make all of the above. The main recipe will be for the Hamburger buns. The adjustments will be listed after the main recipe. This is the recipe I used last Super bowl to make all the pizzas. Halfway through the game I got the surprised reaction of, "Wait! These pizzas are GLUTEN FREE?" Yup. it's that good.

G/F HAMBURGER BUNS

Dry ingredients:

3/4 Cup White Rice Flour

3/4 Cup Brown Rice Flour

3/4 Cup Millet Flour

3/4 Cup Potato Starch (not flour)

1 1/2 Cups Tapioca Starch

6 tsp Baking Powder

1 1/2 tsp Xanthan Gum

1 1/2 tsp Salt

3 TBSP Sugar

Wet ingredients:

6 Eggs

1 Cup Oil (canola)

1 1/2 Cup Soy/Rice Milk

Directions:

1) Preheat oven to 425 degrees.

2) Mix all dry ingredients in mixer bowl.

3) Mix all wet ingredients in separate bowl. Using a fork, lightly break egg yolks.

3) Turn mixer on low and slowly add wet ingredients.  Once all wet ingredients are added, Turn the mixer on high for 30 seconds. Scrape sides with spatula and turn back on high for 20 seconds.

4) Cover cookie sheet with foil. Spoon out dough in hamburger bun shapes. The bread will rise in the oven so 1/2 inch thick will make good size buns. Drizzle or spray olive oil (or any oil of your choice including butter) on top of the breads.

5) Bake each tray for 13- 15 minutes or until golden brown on top. If you pull them out to early, they will fall.

6) Remove from oven and eat warm delicious bread, or let cool then wrap and place in refrigerator. Will stay good for 1 week. Be sure to reheat for about 10-20 seconds in the microwave to reconstitute bread.

Variations:

Hot dog buns: Aadd 1/2 tsp for a total of 2 tsp xanthan gum. Shape like hot dog buns and bake the same way.

Biscuits: Use 5 eggs instead of 6 and add 1/2 tsp for a total of 2 tsp xanthan gum. Same cooking as hamburger buns.

Pizza Dough: add 1/2 tsp for a total of 2 tsp xanthan gum and use 3 tsp baking powder instead of 6. Spread very thinly on foil, or cast iron (oven safe) skillet and add ingredients on top. Since dough is more like cake batter, be gentle when adding sauce.