2 large eggs (room temperature is best)
3 T canola oil
2 c GF Bread Flour Mix*
1 1/2 t xanthan gum
1/2 t salt
1 t unflavored gelatin
2 T sugar
1 packet (1/4 oz) of active dry yeast granules
3/4 c plus 2 T milk, heated to 100 degrees
Lightly grease a six-bun hamburger bun pan (each bun form is about 4 1/2 inches in diameter). Dust with rice flour. Mix eggs and canola oil together in a small bowl and set aside. Mix all dry ingredients in large bowl of electric mixer. Quickly add warm milk, egg, and oil to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes.
Spoon dough into each of the six prepared bun forms. Carefully smooth and flatten tops of buns with a table knife. Cover with a light cloth and let rise in a warm place for about 30-40 minutes ( or until doubled in size).
Place rack in center of oven. Preheat oven to 375 while buns are rising. Place buns in center of preheated oven for about 15-20 minutes, until buns have a hollow sound when taped on top. After 15 minutes, cover with foil if browning too quickly. Remove buns from oven and turn onto a rack to cool.
*Gluten Free Bread Flour Mix
2/3 c millet flour
1/3 c sorghum flour
1/3 c cornstarch
1/3 c potato starch
1/3 c tapioca flour
Time: 70 minutes
I didn’t have a hamburger bun pan so I used the lids of quart mason jars and they turned out great. This recipe is from Gluten-Free Baking Classics by Annalise Roberts.