Gluten-Free Hamburger or Hotdog Buns

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.

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.

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