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Thursday, November 6, 2014

Hamburger Buns Made With Bob's Red Mill GF Bread Mix

When Chance was first diagnosed with celiac, I was working full-time and didn't have a lot of time for baking, so we relied on pre-packaged breads and buns. I probably don't need to tell you how expensive GF buns are ($5 for a pack of 4), and most of the time, he didn't like them. The straw that broke the camel's back came when we were eating dinner one night and his bun broke into several pieces, leaving him in tears, and me determined to find a bun recipe that my baby would like.

These buns are soft, easy to make, taste wonderful, and freeze well. You may also appreciate the fact that I can usually get 10-13 buns out of this recipe for about $7.
You can buy a special pan for baking hamburger and hot dog buns here, but if you are on a tight budget like me, you can hobble together some rings using strips of aluminum foil folded into 2" strips. I wrap the strips around a tuna or chicken can  and tape them, slide them off, then place them on a cookie sheet, spray it all down with cooking spray and BAM! Crude, I know, but there again is the tight budget thing ;)

1/2 C. Non-fat dry milk powder
1 2/3 C. Water (warmed to about 110*F)
2 Eggs (room temperature)
1 Egg white
1/2 C. Unsalted butter, melted
1 tsp. Apple cider vinegar
3 1/4 C Bob's Red Mill GF Wonderful Bread Mix (one 16 oz. package)

Step 1.
Combine the powdered milk with warm water. Remove enclosed yeast packet and sprinkle on top of the wayer/powdered milk mixture. Let it sit to foam for 5 minutes. Add the eggs and egg white, melted butter and vinegar to the yeast/milk mixture and whisk together.

Place the bread mix into the large bowl of a heavy-duty stand mixer. Add the wet ingredients and mix with the paddle attachment at medium speed for 3 minutes, scraping down the sides of the bowl when necessary.

Step 3.
Shape the dough into buns and place them on your greased bun pans, (or cookie sheet with funky little molds like mine). Place them in a warm, (above 76*) draft-free place to rise for about 1 hour. I usually place my tray on the stovetop and cover it with a cloth while I pre-heat the oven.
Bake at 350* for about 16 minutes.

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