Gluten Free 60% Whole Grain Hamburger Buns Recipe (Or Bread)

Recipe by Chef 616082
READY IN: 35mins
YIELD: 12 buns
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup almonds or 1/4 cup walnuts, ground
  • 1
    cup brown rice flour
  • 12
    cup teff, ground
  • 23
    cup starch, tapioca, corn, potato or 2/3 cup arrowroot
  • 13
    cup gluten-free oats, ground
  • 14
    cup flax seed, ground
  • 12
    ounce chia seeds, ground (1 tablespoon)
  • 1 12
    teaspoons guar gum
  • 1
    teaspoon baking powder
  • 1
    teaspoon baking soda
  • 2
    teaspoons yeast
  • 1
    teaspoon sea salt
  • 34
    cup water, 115 degrees
  • 1
    teaspoon cider vinegar
  • 14
  • 2
    tablespoons honey
  • 2
    eggs, room temperature
  • 1
    ounce chia seeds, ground (two tablespoons)
  • 12
    cup water, room temperature
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DIRECTIONS

  • Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.
  • In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.
  • In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.
  • With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.
  • Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.
  • Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.
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