Allergy Free Burger Buns
These are a lovely bread roll for the BBQ or in the lunchbox with cool meat and salad. They are a little crispy on top and nice and soft in the middle.
1 pear peeled and pureed
3tbsp oil vegetable
3tsp milled flaxseed mixed with 100ml water
300g gluten and wheat free plain flour (I use Doves Farm)
75g potato flour
75g tapioca flour
2tsp xanthan gun
3tsp gluten, wheat, dairy and egg free bextartar (you can get this in most supermarkets) – it replaces buttermilk in baking.
2x7g dried fast action yeast
200ml to 300ml hot water.
Place the pear, oil, flaxseed and water into a bowl, mix well and leave to one side.
Put all the dry ingredients into a mixer with the K mixer tool and mix to combine them. Add the pear mixture and leave the mixer going, adding the hot water slowly – add 200ml first, it should be wet enough to come together, if not add a little more water. Leave the mixer going on a medium speed for 2 minutes.
When it is mixed it should be a soft and sticky dough. Spoon the dough into little tins – I use individual pie dishes they are the perfect size. Fill them about 3/4 full, then leave them somewhere warm for about 40 minutes – they should double in size. This amount of dough makes 10 burger buns.
Pre-heat the oven to 200 degrees Fan. When they have doubled in size brush them with dairy free milk and place them in the oven for 25 minutes or until they are nice and golden on top.
When out of the oven place them on a wire rack straight away. They might feel a bit hard when they come out first but they will soften.