Hamburger buns (we gave 4*)

[mrsppmrxky]

BREAD WINNER ****(MrsP)
Mix dry ingredients in large bowl:
2 cups gf blend (6/2/1 rice/potato starch/tapioca)
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup quinoa flour
1/4 cup sugar
1 Tbls. xanthan gum
1 1/2 tsp salt
1/2 cup dry milk
1 Tbs dry yeast
1 tsp unflavored gelatin
Melt 2 Tbls butter or margarine into 1 1/4 cups water...to 130 degrees.

Add water mixture to dry ingredients and mix.

Add 1 tsp rice vinegar.

Add 4 eggs, one at a time, and beat between each. (room temp eggs..warming in hot water works)

Beat for 4 full minutes on high speed with the paddle blade of the mixer. Dough should not be too stiff...its hard to describe texture. It will make about 10 hamburger buns. (I bought 5 inch Anchor Hocking glass straight sided bowls at WalMart $4.97 for 3 that came with plastice lids.) Grease the bowls. Make sure that you cover the dough with tin foil for the rising time and the entire baking time.

Raise in warmed oven that was preheated to 200 (and turned off) for one hour. Leave pans in oven, and turn oven on to 375 and bake:
30 minutes for buns

(This dough is what I use to make 2 loaves of bread..........I plan on trying to cover it with another loaf pan and then securing the pan with tin foil over the pan for the entire 1 hour of rising and the 40 minutes of baking to see if this eliminates the 'falling' that many of the loaf breads seem to do.) I can't guarantee that it will work because I haven't tried it, but I do know that my hamburger buns did not fall by adjusting the water to 1 1/4 cups and covering the entire time.

You can take 1/2 of the dough mix and add 1/2 cup of raisins, 1/2 cup additional sugar, and about 1 1/2 tsps of cinnamon and make a delicious loaf of cinnamon raisin bread. (my daughter made bagels with the cinnamon dough. I haven't tried that yet.) If you do decide to bake loaves, they bake for 40 minutes.
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[duchessisa]

I tried this recipe several times with "flat" results. I remember it was tasty if a bit soggy. I thought it was my old oven and possibly the flour I was using. Thanks for fixing it. I think I will try again. ~Duchess