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Bread/hamburger Buns

casnco

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casnco Enthusiast
casnco
Posted

Hello all! I have a bakeing question. I just tried to make hamberger buns using a combination of recepies. It didn't turn out very well. The recipie insturcted me to let dough rise then cut into six portions and roll into balls. Let them sit 10 min then flatten and let rise again.

Well, the rise again did not happen. I let the buns sit 1 hour and 30 min. No rise. they are like bricks.

My question is: Would doubleing the yeast make them rise more and be more airy?

Another question is all of the gluten-free recipies I have ask only to let the bread rise once and bake. Most nonGF recepies ask for a rise, knead, rise. Anyone know why there is a difference?

Thanks

Debbie

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Ridgewalker Contributor
Ridgewalker
Posted

I'm not 100% sure, so take this with a grain of salt. But I think that the second rise called for in gluteny recipes is actually there to let the gluten develop. The second rise is never called for in gluten-free recipes, simply because there is no gluten, so it's not necessary.

bakingbarb Enthusiast
bakingbarb
Posted
Hello all! I have a bakeing question. I just tried to make hamberger buns using a combination of recepies. It didn't turn out very well. The recipie insturcted me to let dough rise then cut into six portions and roll into balls. Let them sit 10 min then flatten and let rise again.

Well, the rise again did not happen. I let the buns sit 1 hour and 30 min. No rise. they are like bricks.

My question is: Would doubleing the yeast make them rise more and be more airy?

Another question is all of the gluten-free recipies I have ask only to let the bread rise once and bake. Most nonGF recepies ask for a rise, knead, rise. Anyone know why there is a difference?

Thanks

Debbie

Debbie, I am a bread baker by heart. So I can tell you straight up do not try to combine a recipe or come up with your own. The gluten-free thing is so different that you cannot use your wheat bread recipes. I have only been gluten free for a couple of weeks now and yesterday made my first batch of gluten-free bread. It responds totally different.

There is no second rise because as the other person wrote, there is no gluten to develop into the bread we are used to. Have you eve made a batter bread? It has only one rise, this is similar in theory.

My suggestion is to try a pre-made bread mix so you know what to expect then follow a recipe for mixing up your own flour and such.

BTW the gluten-free bread still isn't going to be what you are used to. But it is what you will get used to! :blink:

casnco Enthusiast
casnco
Posted
  • Author

Sara and Barb: Thanks for the info on the second rise. I have never been much of a baker and actually would never probably give a second rise a thought. The bricks I made last night might have been better if I hadn't tried to implement a second rise. :P Oh well, back to the bakeing board. He He!

And you said it best Barb when you said the bread wouldn't ever be what I was used to but It would be what I got used to!!! Truer words have never been said!

Thanks girls

Debbie

Guest j_mommy
Guest j_mommy
Posted

Try this reciepe...it's good and easy to make(I found it here and thanks to whomever posted it!!!!)...I have added things like seseme(sp?) ect and always turns out great!

Hamburger and Hot dog buns

Dry Ingredients:

1.5 C brown rice flour

1 C White rice flour

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