I created these to go with Bison Sliders. They have been the best GFCF and egg-free hamburger buns I have made so far. They are slightly chewy but not super dense. Baking them in muffin cups makes the perfect sized bun for sliders.
In a small bowl combine and let sit for 5-10 minutes (this is called proofing SEE NOTES):
3/4 cup 105˚F WATER
1 teaspoon raw HONEY
1 packet (or 1-1/2 teaspoons) baker’s YEAST
In a medium bowl combine:
1 cup BROWN RICE FLOUR
1/4 cup ARROWROOT STARCH
1/4 cup TAPIOCA FLOUR/STARCH
1-1/2 teaspoon XANTHAN GUM
1 teaspoon powdered, unflavored GELATIN
1 teaspoon SEA SALT
1/2 teaspoon non-GMO SOY LECITHIN GRANULES
1/2 teaspoon ONION POWDER
In a large bowl beat with mixer at medium speed for 1 minute:
2 tablespoons milled FLAX SEED
6 tablespoons warm WATER
1/2 teaspoon Bragg’s APPLE CIDER VINEGAR
2 tablespoons OLIVE OIL
Proofed YEAST MIXTURE
Add flour mixture to wet ingredients and beat on high for 2 minutes.
Fill cups of an oiled muffin pan (I use silicon pans) with batter until two-thirds full. Let rise in warm spot for 30 minutes then gently transfer to preheated oven and bake at 400˚F for 15-20 minutes. Take care not to let these rise for more than 30 minutes or they will spill over. Makes 12 slider buns. For regular sized hamburger buns use English muffin rings. These are best eaten the same day.
NOTES: Proofing ensures the yeast is live. This mixture should foam up in 5-10 minutes. If it does not, toss the batch and retry with new yeast. Soy lecithin granules may be found at whole food stores.