HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Gluten Free Burger Buns

These burger buns are a tweak of my standard gluten free bread roll recipe. The difference is that it is a slightly wetter dough, and has extra oil to assist with lightness of crumb.


Instead of baking them "kissing" like I normally would, these are baked in a 6 cup USA Pan brand mini cake pan, which has cups about 9cm in diameter. I love this pan for baking burger buns it is the perfect way to create that consistent round bun shape.


Remember to pop a pan of water in the bottom of the oven and mist water over your buns just before they go into the oven. That’s how you’ll have a lovely soft crumb and fine crust like these babies.


Made with FG Roberts traditional bread flour. Scroll down for the recipe.

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Recipe

Gluten Free Bread Rolls


6 burger buns


Ingredients:

300 grams water, warmed to 40c

10 grams sugar or honey

3 grams yeast

2 grams vinegar

25 grams olive oil

240 grams FG Roberts traditional white bread mix


Directions:

  1. Heat oven to 200 celsius and line a baking tray.

  2. Place the warm water and sugar into a bowl and mix to combine.

  3. Sprinkle the yeast over the warm water, mix gently

  4. Cover and allow the yeast to bloom.

  5. Once the yeast looks like a layer of cream on top of the water, add the oil, vinegar and then the bread flour

  6. Mix until a dough is formed. Don't worry at this stage it will look a little shaggy!

  7. Knead for about 5-8 minutes until smooth. Don’t be tempted to add more flour.

  8. I used a stand mixer to knead for about 5-8 minutes until smooth.

  9. Divide the dough into 6 equal pieces and with oiled hands roll into balls

  10. Flatten the buns out slightly with oiled finger tips.

  11. Place the buns onto a baking tray allowing space to double in size. I used a six cup mini cake USA pan for my buns to keep the sizes and shapes uniform.

  12. Cover with lightly oiled cling wrap or a damp cloth.

  13. Allow to prove in a warm place until double in size.

  14. Uncover and brush the tops with the beaten egg and sprinkle with sesame seeds

  15. Spritz lightly with water and place into the preheated oven with a pan of cold water in the bottom of the oven.

  16. Reduce the oven down to 175 degrees celsius and bake 30-40 minutes.

  17. Allow to cool completely before cutting open

Notes:

Misting with water just before going into the oven stops the crust from forming too quickly and will result in a smooth, crisp crust.

Gluten free bread must be completely cold before slicing.


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