Added: Sep 1, 2010
From: MyTVWorld
Duration: 15:3
On this show, we have a special guest: the Camera Lady! She is going to show us how to bake gluten-free buns. Perfect for those with gluten sensitivities!(Note: This recipe is from Bette Hagman's cookbook "The Gluten Free Gourmet Bakes Bread." Hagman is also the author of "The Gluten Free Gourmet."RECIPE:4 1/2 cups Four Flour Bread Mix (see below)2 1/4 teaspoons Dry Yeast Granules1 egg plus 3 egg whites1/3 cup butter1 teaspoon vinegar2 cups waterSet 12 English Muffin Rings on sheets of foil as shown in video. Grease.Mix together flour mix and yeast in electric mixer. Add wet ingredients and mix slowly. Scrape edges and beat at high speed until mix is the consistency of cake batter.Evenly distribute dough among English Muffin Rings. Let rise for 20 minutes or until doubled.Bake in a 375-400 degree oven and bake for 25-35 minutes.FOUR FLOUR BREAD MIX:For 12 cups, mix together:3 cups Garfava Bean Flour1 cup Sorghum Flour4 cups Tapioca Flour4 cups Cornstarch3 tablespoons Xanthan gum1 tablespoon Salt1 tablespoon Ener-G brand Egg Replacer3 (7 gram envelopes)3/4 cups sugarFor 24 cups, double recipe.BLOG: http://themikeblog.tumblr.comYOUTUBE CHANNEL: http://www.youtube.com/mytvworldComment, Rate, Subscribe! Thank you!
Channel: Howto
Tags: cooking with mike gluten free cooking baking bread gluten free buns
Rating: 5.0' max='5' min='1' numRaters='1' rel='http://schemas.google.com/g/2005#overall ( ratings) Views: 840 Comments: 1
TheRealMrsDoodlepunk Says:
Sep 2, 2010 - Hi, Camera Lady here. I am now making these buns with the egg replacer and no eggs or egg whites, and totally omitting the oil or butter. Also we like to substitute one cup of yellow pea flour (from Barry Farms) for one cup of the mix. This makes good bread in a loaf or buns baked in the English muffin rings. The dough actually seems to raise quicker with no oil in it. The taste is improved by the yellow pea flour but the original recipe is good too.