Incredibly easy to produce and so soft and delicious!
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
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.
- 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.
- 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.
- Place large oven-safe pan on stove top, fill three-quarters with water; bring water to boil.
- Place oven baking racks in second and fifth positions; place pan of boiling water onto bottom rack of cold oven.
- 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).
- Using thermometer verify water is 110 - 120°F; stir in 1 tablespoon grapeseed oil and apple cider vinegar.
- 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.
- Place 1/4-cup batter into each greased mold, spreading batter to fill mold bottom completely; smooth out tops.
- Place baking sheet with buns onto the second rack of cold oven, with pan boiling water below; close oven; rise buns 20 minutes.
- Remove baking sheet from oven; gently brush each bun generously with grapeseed oil.
- Preheat oven to 350°F; place raised buns onto second rack of preheated oven; bake 25 - 30 minutes.
- Remove baking sheet from oven; cool buns on sheet 2 minutes; remove buns to wire cooling rack; cool 10 minutes.
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
Prep Time: 45 min
Cooking Time: 25 - 30 min
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.
To make your own hamburger or hot dog bun aluminum foil molds:
- Measure out 3 sheets aluminum foil, 12" x 24"; each foil sheet yields four 3" x 12" strips.
- Fold long edges to meet in the center, slice along formed crease to form two 6" x 24" strips.
- Fold each strip in half the long way to form two 3" x 24" strips.
- Cut each strip in half, yielding two 3" x 12" strips.
- One strip at a time, bring loose ends together and fold over several times, creating a hoop.
- Carefully stretch hoop into long hot dog bun shape.
- Repeat with remaining strips, yielding 12 foil molds.
- Carefully grease each mold with palm shortening; place prepared molds onto parchment lined baking sheet in two rows of six.