burger buns

This burger buns are fluffy and light, made with the same recipe as the focaccia. They are gluten free and dairy free, although there is a teaspoon of sugar in it as it needs to promote the yeast action. Perfect for burgers or sandwiches.

PREPARATION & COOKING TIME: 1 HOUR 30 MINS

INGREDIENTS FOR 6 BURGER BUNS (90GR EACH):

7g of fast-action dried yeast

1 tsp caster sugar

200ml of rice milk, warm

1 egg beaten

1 teaspoon sea salt

250g of gluten-free flour

1 tsp xanthan gum

3 tbsp of extra virgin olive oil, plus extra for greasing

1/4 tsp bicarbonate of soda

2 tsp white wine vinegar

• Mix the yeast, sugar and a splash of milk together in a bowl and leave to foam up a bit while you get on with measuring out the rest of your ingredients
• Sift together the flour and xanthan gum, add the egg, oil, salt and the rest of the milk and whisk the lot together. Scrape in the foaming yeast and whisk together until smooth, sticky and fully combined
• In a separate bowl or mug, fizz up the bicarbonate of soda with the vinegar then fold into the mixture.
• Wet your hands and divide in 6 equal parts
• Still wetting your hands, shape the burger bun into a ball and place on the baking tray.
• Brush or spray the top of the  bun with olive oil

• Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove, in which time it should rise and puff up

• Preheat the oven at 190C/375F and line a large baking tray with baking sheet
• Once the bread has doubled in size, take off the cling film and spray or brush a bit of olive oil on top
• Bake in the oven for 30 minutes or until golden and nicely puffed up. This is best served warm and eaten on the day it’s baked. However you can freeze for later use

NUTRITIONAL VALUE PER BURGER
energy kcal	250.5
fat	9.8
of which saturated	1.5
carbohydrates	37.7
of which sugars	3.4
fibre	0.7
protein	2.0
salt	1.0