Recipe For Buns

Sesame Seed Hamburger Buns

Sesame Seed Hamburger Buns

Ingredients

Prep Time: 25 Minutes – Start to Finish: 3 Hours 15 Minutes – Makes 6 buns

• 1 tablespoon fast-acting dry yeast
• ¾ cup warm water (105°F to 115°F)
• ¾ cup plus 1 tablespoon finely ground tapioca flour
• ½ cup white rice flour
• ¼ cup garbanzo and fava flour
• ¼ cup sweet white sorghum flour
• 1½ teaspoons xanthan gum
• 1 teaspoon guar gum
• ½ cup plus 2 tablespoons cornstarch
• 1¾ teaspoons salt
• 1½ teaspoons gluten-free baking powder
• 2 eggs
• cup sugar
• ¼ cup sunflower oil
• ½ teaspoon cider vinegar
• 1 tablespoon sesame seed
• 1 egg white, beaten

Method

1. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour)
2. In small bowl, stir water and yeast until dissolved; set aside
3. In medium bowl, mix all flours, both gums, the cornstarch, salt and baking powder with whisk; set aside
4. In large bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed
5. Beat in yeast mixture
6. Gradually add flour mixture, beating on medium speed until well blended (dough will be sticky)
7. Using ¼-cup measure, drop dough into 6 portions onto cookie sheet
8. With wet hands, shape into buns, about 3¼ x 2 inches
9. Cover with plastic wrap; let rise in warm place (80°F to 85°F) about 1 hour 30 minutes or until doubled in size
10. Heat oven to 350°F
11. Spread sesame seed in ungreased shallow pan
12. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown
13. Set aside to cool
14. Remove plastic wrap from buns
15. Brush egg white over tops, being careful not to punch them down; sprinkle with toasted sesame seed
16. Increase oven temperature to 375°F
17. Bake buns 15 minutes
18. Reduce oven temperature to 350°F
19. Cover buns with cooking parchment paper; bake 5 minutes longer or until instant-read thermometer inserted in center reads 207°F
20. Remove from cookie sheet to cooling rack
21. Cool completely, about 1 hour
22. Split buns with serrated knife

Bun.Calories 400; Total Fat 13g Saturated Fat 1 Trans Fat 0g); Cholesterol 70mg; Sodium 850mg; Total Carbohydrate 66g (Dietary Fiber 3g); Protein 6g Exchanges: 2½ Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 4½

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