These are the Best Gluten-Free Burger Buns, which have a great texture and taste.
8 dl lukewarm water
8g Dry yeast
2 tsp Apple cider vinegar
1 tbsp Maple syrup
45g Psyllium Husk seeds
30g Sunflower oil
3 tsp Salt
0,5 tsp Cardamom
0,5 tsp Oregano
175g Wholegrain rice flour
150g Sorghum flour
150g Oatmeal flour
50g Potato starch
Come dry yeast, salt, spices, apple cider vinegar, oil and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Turn the dough out onto an oil surface. Rul the dough and cut it into 12-14 pieces (depending on what size you like). My daughter loves mini burger buns. <br>If the mixture is too sticky, take some oil on your hands. Form each part round and give a light press to get a little flat burger bun.
Place them on a baking sheet and rise for about 45 minutes with a cloth.
Heat the oven to 230C and bake the bread for 18-20 minutes, depending on the size you make.
Serve the burger bun with your favourite toppings and meat.
Eat & Enjoy!
Find det online: https://raujensen.com/2020/06/30/the-best-gluten-free-burger-buns/
