Gluten Free Hamburger or Hotdog Buns
February 22, 2014
"These buns have a nice texture and flavour to them and unlike most store-bought GF buns, they do not fall apart when you bite into them. I have added photos of the foil moulds to give you an idea how to shape them."
- Serving Size: 1 (173.2 g)
- Calories 393.6
- Total Fat - 15.5 g
- Saturated Fat - 9.9 g
- Cholesterol - 104.5 mg
- Sodium - 534.2 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 6.4 g
- Sugars - 12.9 g
- Protein - 11.8 g
- Calcium - 42.4 mg
- Iron - 3.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.5 mg
Fit a stand mixer with the paddle attachment.
Place the coconut milk, water, bacon drippings, sugar, salt, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a muffin batter.)
Shape pieces of foil into 6 round moulds for hamburger buns or 6 oblong moulds for hotdog buns. Make these deep enough so the dough will not rise over the top when cooking. (If these moulds are not deep enough, the dough will run over the sides).
Spray the foil moulds with non-stick cooking spray and divide the dough amongst these.
Place on a baking sheet in a warm draft free place and allow rising for 1 hour.
Place the buns in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 35minutes or until buns are a nice golden brown.
Allow cooling completely before slicing the buns or they will be gummy.
Tips & Variations
- Stand Mixer