GLUTEN FREE 60% WHOLE GRAIN HAMBURGER BUNS RECIPE (OR BREAD)

Gluten Free 60% Whole Grain Hamburger Buns Recipe (Or Bread) image

Provided by Chef 616082

Time 35m

Yield 12 buns

Number Of Ingredients 19

1/4 cup almonds or 1/4 cup walnuts, ground
1 cup brown rice flour
1/2 cup teff, ground
2/3 cup starch, tapioca, corn, potato or 2/3 cup arrowroot
1/3 cup gluten-free oats, ground
1/4 cup flax seed, ground
1/2 ounce chia seeds, ground (1 tablespoon)
1 1/2 teaspoons guar gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons yeast
1 teaspoon sea salt
3/4 cup water, 115 degrees
1 teaspoon cider vinegar
1/4 cup olive oil
2 tablespoons honey
2 eggs, room temperature
1 ounce chia seeds, ground (two tablespoons)
1/2 cup water, room temperature

Steps:

Place the 1/2 cup of room temperature water in a cup and mix in the ounce of ground chia. Stir well and set aside.
In a medium bowl, combine dry ingredients (including the 1/2 ounce of ground chia) and mix well.
In a mixer with a regular paddle attachment, combine liquids, including the wet chia mixture and beat until well blended.
With mixer on lowest setting, add dry ingredients a cup at a time. Stop machine and scrape bottom and sides. Turn up mixer to medium-high and let run for 4 minutes.
Spoon into greased muffin top pans with large ice cream scoop. Level with a spoon warmed in hot water and let rise for 30 to 45 minutes or until almost double in size.
Bake in a preheated 350 degree oven for 15-20 minutes for buns or 45 minutes to an hour for bread. Inside temperature should be between 210 and 212.