I’ve had such a craving for burgers. This isn’t the first time either.
In the past, I had tried to sate that hunger with a burger patty, a pickle & a blend of ketchup & spicy mustard. It never really did the trick though.
Whilst in Colorado last year, my mum took me to the most fantastic place that had gluten-free burgers on their menu. I was in heaven. I swear, I must have made her take me back there at least four times. Each time ordering the same thing. A truffle burger with swiss cheese & all the fixings. HEAVEN!
It’s been 2 months since those blissful, mouth watering, juicy burgers…. and the cravings are back.
Lucky for me, I’m getting better at making bread. Waaaay better.
Hello beauty…. come to mama!
- 12g sugar
- 84g brown rice flour
- 70g sweet rice flour
- 42 tapioca flour
- 28g sorghum flour
- 180g potato starch
- 30 corn starch
- 140g almond flour
- 1 tbs yeast
- 100g milk
- 150g water
- 1 tsp guar gum
- 2 tbs unsalted butter, melted
- 2 large eggs, beaten
- 1.5 tsp salt
- 1 egg, beaten
- 2-3 tbs black sesame seeds (optional)
1. in a large bowl, combine the sugar, brown rice flour, sweet rice flour, tapioca flour, sorghum flour, potato starch, corn starch & almond flour. Give these ingredients a really good whisk to make sure they are thoroughly incorporated & aerated.
2. transfer 150g of this mix into the bowl of your stand mixer & add the yeast to it. Reserve the rest of the flour for later.
3. combine the milk & water in a saucepan & bring it up to body temperature. No more than 36C (this can also be done in a microwave). Pour this into the bowl of your stand mixer & give the ingredients a good stir with a spatula. Cover the bowl with cling-film & leave in a warm place for 24 hours.
4. once the 24 hours have elapsed, remove the cling film & add the following to the wet mix: the rest of the flour blend from the day before, the guar gum, unsalted butter, 2 eggs & the salt. Fit your mixer with the dough-hook attachment & allow it to work until the dough comes together into a ball, this should take about 10 minutes. Stop the mixer & cover your bowl with cling-film again. Leave in a warm place & allow to rise for 3 hours.
5. preheat your oven to 220C & if you have a pizza stone, stick that in the oven as well whilst it’s preheating (if you don’t, don’t worry about it).
6. Once heated, you can divide your dough into 5 equal portions & roll them in the palm of your hand until each one forms a nice ball (If the dough is sticky, wet your hands before rolling). flatten the balls slightly with the palm of your hand, brush each one lightly with the egg wash & then generously sprinkle with sesame seeds.
7. place the balls on the pizza stone about 6cm apart & bake for 25-30 minutes. To test if the buns are done, pick one up and tap on the bottom of it, it should produce a nice hollow sound. Transfer to a wire rack to cool.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.