<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all who responded to my post. Most people recommended Bette
Hagman's recipes, but I got a few new recipes, too. Since a lot of you
expressed interest in "good buns", here they are:
First, a recipe I got from Di in BC. I tried this, and it turned out quite
well. Since I'm a foreigner, I don't know exactly how hamburger buns are
supposed to taste, but they sure have the authentic squishiness and I like
the taste. I put some sesame on top.
Bread Recipe
1. 1/2 cup warm water
2 tsp sugar
4 tsp dry yeast
In a small bowl mix the water and sugar, add the yeast then let it
stand while you make up the rest.
2.wet ingredient
1 1/2 cups of warm water
3 eggs
4 tblsp oil
1 tsp lemon juice
Mix the above wet ing. in a bowl and beat well.
3. dry ingredients
2 cups tapioca flour ( I use tapioca starch)
2 cups rice flour
2/3 cup powdered milk
4 tsp gar gum ( need to thicken and hold together..get at health food
store)
1 1/2 tsp salt 1/4 cup sugar
Add the wet ingredients to the dry..adding the yeast mixture last. Beat
well for 2 min. Add by hand a bit more tapioca flour if needed. The
dough will still be quite sticky. Wet hands to handle. Alow to rise once
in a warm place until doubled ( about 1/2 hour). Put in a well greased
bread pan and bake 350 for 25 min or so.
I make buns by rolling into a ball and flatten a bit, allow to rise till
double. I put the buns in a 9x13" inch pan...3 across and it's perfect
for this recipe...buns are good for hamburg buns...just flatten a bit
more.
Here are some others that I haven't tried yet:
Cottage Bread (for Hamburger Buns) if not allergic to milk
Ingredients:
1/3 cup Olive Oil
3 Eggs
2 cup Rice Flour
2 tsp Baking Powder
2 tsp Lemon or Orange Rind
1/2 cup Clover Honey
1 cup Cottage Cheese
1 tsp Baking Soda
3/4 tsp Salt
Directions:
In blender combine oil, honey, and cottage cheese. Add eggs one at a time,
blend until mixture is fluffy. In separate bowl combine dry ingredients.
Gradually add blender mixture. Mix well. The batter will be thick. Spoon
into small glass bowls (ones with flat bottoms and fairly straight sides, the
size you want your buns to be). Place in microwave and cook for 3 minute
intervals. Each time buzzer goes off, turn or rearrange bowls for more even
cooking. Do not overcook, they get dry. I cook mine 12 minutes, but it will
depend on your microwave.
This batter makes good pancakes too!
Crepes (hot dog buns)
Ingredients:
1/3 Cup Brown Rice Flour
1 Tb Potato Flour
1/2 tsp Salt
1 1/2 Tb Olive Oil
1/3 Cup Rice Polish
1/2 tsp Baking Soda
3 Eggs
1 1/2 Cup Buttermilk
Directions:
Sift together dry ingredients in mixing bowl. Beat in eggs, then beat in
oil. Beat until smooth. Gradually add the buttermilk. There should be no
lumps. Brush skillet will melted butter or margarine. Put 2 ladles full of
mixture into skillet. Turn skillet if heat is not even, until mixture looks
dry. Take spatula and flip over. Cook until done. Put the crepe onto a
paper towel. Put wax paper between each one to prevent sticking. The crepes
should be thin.
SOUR DOUGH TAPIOCA ROLLS
2 cups white rice flour
1&2/3 cups tapioca flour
2 tblsps potato starch
1/4 cup sugar
2/3 cup dry milk powder
3&1/2 tsps xanthan gum
1 tsp salt
1&1/2 tblsps dry yeast granules
1/4 cup corn oil
2 tsps sugar
1&1/4 cups warm water
1 tsp apple cider vinegar
3 large eggs
1/2 cup sour dough starter
1/2 cup ricotta or cottage cheese
Combine the dry ingredients in the first group
and sift six times. Place dry ingredients in large mixer bowl. Dissolve
yeast and two teaspoons of sugar in l&1/4 cups of warm water, mix and
let sit until it foams. In separate bowl, beat eggs for a few seconds,
add sour dough starter, ricotta cheese, corn oil and vinegar, beat until
mixed well. Pour this mixture into the dry ingredients and beat on low
until well blended, add the dissolved yeast, beat at high speed for two
minutes. Place the mixing bowl tightly covered with oiled plastic wrap
over a bowl of good warm water, cover with heavy towel and let rise in
warm place for l to l&1/2 hrs. or until dough has doubled in size.
Return dough to mixer and beat 2&1/2 minutes.
Spoon dough into greased English muffin rings on a greased cookie sheet
and let rise for l hour or until doubled in size. Bake at 400 degrees 20
to 25 minutes, if rolls are browning to much cover with aluminum foil.
There is enough dough for 8 to l0 English muffins and a small loaf of
bread or a COFFEE CAKE.
Grease a round 8 inch layer cake pan, spread
dough in pan, melt 3 tbsp. of butter add 1/4 cup brown sugar, 1/8 tsp.
cinnamon, 1/3 cup chopped pecans or nuts of your choice, spread mixture
over dough, with a knife swirl mixture into the dough gently, let rise
until double in size and bake at 400 degrees for 25 to 30 minutes.
Sour Dough Mixture
Make starter in a 4 cup glass, plastic or
stainless steel container, combine 1 cup of water (ll0-ll5 deg.F) with
l package (2-1/4 tsp.) Active Dry Yeast and 1-1/2 cups white rice flour.
The mixture will be thick. Cover loosely with plastic wrap or foil. Let
stand in a warm place 1 to 3 days, stirring 2 to 3 times a day. The
starter will rise and fall, during the fermentation period; it becomes
thinner as it stands. When the starter is developed, it is bubbly and may
have a liquid layer on top; stir into starter before using.
The starter can then be used for baking or
placed in the refrigerator to use later. To replenish starter: Always
have at least 1 cup of starter left over and add 1 cup of water (110-ll5
deg. F) and 1 +1/2 cups of white rice flour. Cover loosely and let stand in
a warm place for l2 hours. The starter can then be used for baking or
placed in the refrigerator to use later.
Buono Appetitte!
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