INGREDIENTS
1 cup coconut milk at room temperature (can
use regular milk if not lactose intolerant)
3/4 cup warm water
1/4 cup melted bacon drippings (do not sub)
1 tablespoon sugar
1 teaspoon salt
3 eggs
1 (8 gram) envelope dry fast acting yeast
1 cup brown rice flour
1/2 cup millet flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca flour
1 tablespoon xanthan gum
DIRECTIONS
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 more, until buns are a
nice golden brown.
Carefully remove the buns from the moulds with oven mitts and place them on a cooling rack.
Carefully remove the buns from the moulds with oven mitts and place them on a cooling rack.
Allow cooling completely before slicing the
buns or they will be gummy in the middle.
Shaping the foil into round moulds for hamburger buns |
Shaping the foil into oval moulds for hotdog buns |
The cooked hotdog bun, still in foil mould |
Cooked hamburger bun still in foil mould |
Cooked hamburger bun cooling on rack |
Cooked hotdog bun cooling on rack |
No comments:
Post a Comment
Have you tried this recipe?? Tell us how it turned out :)