Buns – Hot Dog or Burger

Every Body Eats by M.H.W. Hill Page 144

Incredibly easy to produce and so soft and delicious!
Necessary Equipment
Parchment paper
Aluminum foil to create molds for hot dog* buns and hamburger** buns
*  Eclair baking pan yields 8 short hot dog buns and 2 - 3 hamburger** buns
**  English muffin rings yields 6 - 8 large hamburger buns
Palm shortening to grease molds
Oven-proof pan filled 3/4-full with boiling water

Ingredients
1-3/4 cup potato starch, or cornstarch, or tapioca starch
1/3 cup DariFree powder, or dry milk powder of choice
1/4 cup millet flour, or garbanzo bean flour
2 tablespoons tapioca starch
2 tablespoons brown sugar, cane sugar
4 teaspoons active dry yeast
2 teaspoons egg replacer powder
2 teaspoons xanthan gum, or 1-1/2 guar gum
1-1/2 teaspoons agar powder, or unflavored gelatin of choice *
1 teaspoon sea salt
3/4 cup plus 2 tablespoons 110 - 120°F water, or GF broth of choice
1 tablespoon grapeseed oil, or pure olive oil, or soy-free vegan buttery spread (Earth Balance) **
2 teaspoons apple cider vinegar, or coconut vinegar
6 tablespoons grapeseed oil (or oil or melted butter of choice) to brush on bun tops prior to baking

* gelatin is commonly derived from three main sources: agar (red algae), porcine (pig), bovine (cow); least human allergenic of these is agar powder; porcine has a particular flavor and granularity, and bovine is most absolutely polluted chemically/hormonally.

1. Cover two baking sheets with parchment paper; refer to NOTES at the bottom of this post on how to create appropriate molds using aluminum foil; grease molds or pan with palm shortening; place molds on parchment-lined baking sheets; set aside.
2. In airtight container combine potato starch, DariFree powder, millet flour, tapioca starch, light brown sugar, yeast, egg replacer powder, and xanthan gum; place on lid; shake vigorously to combine and to introduce air; set aside.
3. Place large oven-safe pan on stove top, fill three-quarters with water; bring water to boil.
4. Place oven baking racks in second and fifth positions; place pan of boiling water onto bottom rack of cold oven.
5. Place saucepan over medium heat; add water and heat to 110 - 120°F (most water heaters are set to 120°F, so when left to run awhile hot tap water is usually this temperature).
6. Using thermometer verify water is 110 - 120°F; stir in 1 tablespoon grapeseed oil and apple cider vinegar.
7. Pour dry ingredients into large bowl; stir in water mix; using electric mixer set to low beat until dry mix is incorporated, scraping sides of bowl as needed; increase mixer speed to high; beat batter 1 minute.
8. Place 1/4-cup batter into each greased mold, spreading batter to fill mold bottom completely; smooth out tops.
9. Place baking sheet with buns onto the second rack of cold oven, with pan boiling water below; close oven; rise buns 20 minutes.
10. Remove baking sheet from oven; gently brush each bun generously with grapeseed oil.
11. Preheat oven to 350°F; place raised buns onto second rack of preheated oven; bake 25 - 30 minutes.
12. Remove baking sheet from oven; cool buns on sheet 2 minutes; remove buns to wire cooling rack; cool 10 minutes.

Serve immediately, or once completely cooled store in airtight container at room temperature up to 2 days.

To freeze: Half bake buns by removing them from oven after 18 minutes of baking time; cool completely; place cooled buns on parchment-lined baking sheet, wrap sheet tightly in plastic; freeze until solid, about 1 hour; remove frozen buns to resealable plastic bag; return to freezer for up to 1 month.

To reheat half-baked buns: place frozen buns on parchment-lined baking sheet; place in preheated 350°F oven; bake 7 - 10 minutes.

Servings: 10 - 12 buns
Preheat: 350°F
Prep Time: 45 min
Cooking Time: 25 - 30 min

Variations
To replace DariFree: omit DariFree powder; replace water with milk of choice.

To use egg: omit egg replacer powder; reduce water by 2 tablespoons; beat 1 egg in during step 7.

NOTES
To make your own hamburger or hot dog bun aluminum foil molds:

1. Measure out 3 sheets aluminum foil, 12" x 24"; each foil sheet yields four 3" x 12" strips.
2. Fold long edges to meet in the center, slice along formed crease to form two 6" x 24" strips.
3. Fold each strip in half the long way to form two 3" x 24" strips.
4. Cut each strip in half, yielding two 3" x 12" strips.
5. One strip at a time, bring loose ends together and fold over several times, creating a hoop.
6. Carefully stretch hoop into long hot dog bun shape.
7. Repeat with remaining strips, yielding 12 foil molds.
8. Carefully grease each mold with palm shortening; place prepared molds onto parchment lined baking sheet in two rows of six.

For each sheet of foil: