New Mum’s Food Adventures

They were absolutely huge! More than half the dinner plate. I only ate half a burger. Hubby ate the whole thing! I used caputo gluten free flour.

Ingredients:

• 290 grams gluten free caputo flour
• 3/4 cup of water
• 1 egg (or egg replacer with 1 tablespoon of pea protein powder if vegan. The pea protein helps make a better crumb in GF baking)
• 1 teaspoon of honey or maple syrup
• Half teaspoon of salt
• 1 packet of instant yeast or 5-7 grams
• Tablespoon of olive oil or macadamia oil
• Optional- seeds for the burger tops. I used everything bagel seasoning by mingle

No need to be fancy. Combine everything and mix until smooth. It should be too sticky to handle. Let rest for 20 minutes before kneading. Sprinkle flour over work surface, scrape out dough, sprinkle lightly with more caputo gluten free flour and gently knead. Form burger bun balls and allow to proof for 30 minutes. Coat in oil or egg wash and sprinkle on seeds or seasonings of choice. An egg wash will hold the seeds on better. Cook on 180C for 30-45 minutes or until golden brown.

I divided mine into only two balls. They expanded outwards instead of upwards and became absolutely enormous. But you could easily get 4 normal sized rolls out of this mix. Very simple, very easy. And a good dough to use with burgers that have a lot of moisture such as the use of sauces, tomatoes, juicy patties etc.

I haven’t had much success with breads lately so it’s nice to have a success worth writing down.