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Hamburger or Hot Dog Buns (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from: Jane Conrad.
Preheat oven to 400 degrees.
¾ cup rice flour
¼ cup potato starch
½ cup tapioca starch
2 teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon salt
1 tablespoon sugar
Mix above ingredients. In a separate bowl mix the following:
1/3 cup oil
½ cup milk
Mix wet ingredients with dry ingredients. Spray cookie sheet with Pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings arent to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Dont undercook or they will fall when cooling. Take out of muffin rings and let cool completely.
Variation: add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add ¼ - ½ teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long (all depends on how big you want them), sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When their thawed Usually microwave one for about 15-20 seconds, not to much, just to warm them up.
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