Gluten Free Dairy Free Hamburger Buns

makes 10 regular sized buns or 20 slider buns

1 1/4 cups warm gluten & dairy free unsweetened milk substitute of choice (I used almond milk here, but I have also tried rice and coconut)

2 tablespoons sugar

1 tablespoon yeast

1 cup finely ground rice flour

2/3 cup sorghum flour

1/3 cup potato starch

1/3 cup tapioca starch

1/3 cup sweet rice flour

1/3 cup corn starch (or more sweet rice flour)

1/4 cup sugar

2 tablespoons potato flour

1 tablespoon xanthan gum

2 teaspoon gluten free baking powder

1/2 teaspoon salt

2 teaspoons cider vinegar

2 large eggs

1/4 cup mild tasting olive oil


Oil 10 English muffin rings.  Mix warm milk substitute, sugar and yeast together.  Set aside.

Whisk together dry ingredients in mixing bowl.  Add yeast mixture to dry ingredients.  Add remaining ingredients to dry ingredients.  Using the paddle attachment on mixer, mix together ingredients on low until combined.  Scrape down mixing bowl, then mix batter for 3 minutes on high.

Scoop dough into English muffin rings (you can also scoop onto an oiled baking sheet without the rings.  They will not quite have the straight sides on the bun, but will still be tasty).  Using oiled hands, gently shape dough into a smooth ball, then flatten in muffin rings.  Cover dough with oiled plastic wrap and let raise for 20-30 minutes.  Bake in a preheated 375 degree F oven for 20 minutes.  Allow to cool on a cooking rack.