One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Hamburger Buns
– Gluten-Free & Dairy-Free –
How long has it been since you ate a really good hamburger… bun and all?! These gluten-free diary-free burger buns are not only delicious, they’re also quite simple to make, so there’s no longer any reason to go without. Happy BBQ-ing!!
Ingredients
20g psyllium husk
280g lukewarm water
230g tapioca starch
135g millet flour
60g buckwheat flour
20g white sugar
8g dry active yeast
8g baking powder
7g xanthan gum
12g salt
120g water
2 eggs
50g olive oil
Egg-wash
1 egg
sesame seeds
- In a small bowl, combine psyllium husk and lukewarm water. Let sit for 10+ minutes while you combine the other ingredients.
- In a large bowl, combine all dry ingredients, taking care not to pour salt directly on top of your yeast. Whisk well.
- One your psyllium mixture is nice and gelatinous, add coconut milk, eggs, and oil and mix to combine.
- Pour liquid mixture onto the dry mixture and stir to combine.
- Blend with Kitchen Aid 2-3 minutes.
- Turn dough out onto a cutting board lightly powdered with sweet rice flour. (The dough will be very soft.)
- Cut into 120g portions, and shape into round balls placed on a lined cookie sheet.
- Lightly cover with plastic and allow to rise (2-3 hrs according to the temperature) and double in size.
- When your buns have doubled in size, pre-heat oven to 450*F.
- Apply a simple egg-wash and sprinkle with sesame seeds.
- Bake 12-15 minutes until golden-brown.
- Allow to cool completely before serving.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »