gf baking

Sourdough Discard Hamberger Rolls

This is my version of a recipe that was a sourdough bun recipe. I made many changes; added yeast which makes it a discard bread, changed flours, made less buns so they would be bigger and added a brief bulk rise. The sourdough starter adds a certain something even though I am not relying on it for much rise. Plus, without the yeast it would take up to 10 hours to get them to rise. I am no purist, and I don’t have the desire to spend my entire day fussing over rolls! These have great flavor and texture. Frankly they are the best burger buns I have eaten since going gf.

Notes: I made 5 but next time I will do 6 or 7 as they are quite big. I never thought my gf bun would be bigger than the burger, lol. And the flavor! They are tender and delicious. My guy tasted my bun, and it clearly was better than his store bought (not gf) hamburger bun. I love the sesame seeds on top; don’t skip that; adds flavor and they look so authentic and so beautiful.

GF Hamburger Buns

280 gms room temperature filtered water

18 gms. psyllium husk powder

130 gms tapioca starch

70 gms sorghum flour

100 gms oat flour (if you can’t do oats make that 170 gms sorghum flour)

1 rounded tsp. yeast

7gms xanthan gum

8 gms baking powder

25 gms sugar

12 gms sea salt

120 gms milk; warm 30 seconds in your microwave

60 gms room temperature sourdough starter, preferably fed within 8 hours

2 large eggs, room temperature

50 gms canola or sunflower oil

Topping ingredients: 1 small egg beaten, 1 tbsp. sesame seeds

DIRECTIONS

Add water and psyllium husk powder to a medium bowl and let stand to gel

In stand mixer bowl combine all dry ingredients; whisk briefly to combine. I don’t like to use the mixer to stir; flings flour out even at low speed; use a whisk

Add all the other bread ingredients and mix slowly for first minute than 4 minutes on medium. Cover with plastic wrap and put in a warm place for 15 minutes. Then form into 5 or 6 equal balls on a floured board; I used tapiocas starch for the flouring. You can spray your hands with spray oil or just pour a tsp on your hands to help the dough not stick. Round the balls as best as you can; it sure is sticky. Place each in a small pan; I had some tall-sided pans and some tart pans; the walls help keep the bun from spreading too wide. Put the buns on a baking sheet and put in your oven that has been warmed for a minute or 2 so it is about 95-110 degrees. Let rise an hour; they won’t double but they should look bigger and puffy. Remove from the oven and set it to heat to 375 degrees. Put rack in middle of oven.

Topping: take 1 medium egg; beat it well to break up the white and blend it nicely. Brush on the roll tops and sprinkle each one as soon as you egg it with sesame seeds.

Bake for 55 minutes. Let cool for 5 minutes; remove from pans. Let cool about 30-60 minutes; can use while slightly warm or at room temperature. Store in bread bag for a day or two or freeze in a freezer bag; use within 1 month. Enjoy!

GF Gingersnaps!

I really don’t like the store-bought gf gingersnaps, pretty sad tasting and pricy too. So, I went looking for a likely recipe. I ended up combining from 2 recipes and I include some notes on best ideas for this recipe.

They are thin and crispy with a delightful ginger flavor. Even people who wrinkle their noses as they say “no, I don’t like gingersnaps” will agree to taste one and then they suddenly are lovers of gingersnaps! I think homemade is always tastier. I hope you will agree.

I bake these to make gingersnap crust but if you want them for said purpose make sure they are very crispy and bake them at least 3-6 days in advance or they will be too fresh. Basically, they melt when baked; into one giant cookie crust which isn’t bad but if you want a traditional cookie crumb crust you should bake long before you make the crust.

Notes: You could dip the raw balls of dough in granulated sugar before baking but honestly most of that sugar disappears. I use Bob’s Redmill GF All Purpose Flour Blend. Last time I made it I was a bit more than a half cup of flour short, so I used a bit of a different flour blend by King Arthur. It led my cookies to spread a bit more than I would like so I plan to get a new bag of the correct flour before my next batch. You will need the xanthan gum if you use this Bob Redmill blend. Warning; the flour does contain bean flour but you will never know that when you bite into one of this crisp beauties!

Angie’s Spicy Ginger Snaps

Ingredients:

3/4 cup butter softened

1 cup sugar

1 lg egg, room temp

1/4 cup molasses

2 cups Bob’s Redmill GF All-Purpose Flour blend

1/2 tsp. xanthan gum unless you use a flour blend with it built in

1/4 tsp. salt

2.5 tsp. baking soda

1 1/4 tsp. ground cinnamon

1 tsp. ground ginger

3/4 tsp. ground cloves

Directions: Put all the dry ingredients in a mixing bowl and whisk until well blended. Start oven preheating to 350 degrees. Line baking sheets with parchment paper. In a mixing bowl, beat the sugar and butter until fairly smooth; add the egg. beat a bit, add the molasses. I used a stand mixer, but a hand mixer could work. Slowly add to the wet ingredient bowl, mixing as you add. When it is fully blended in it is ready to spoon out. Using a tablespoon cookie scoop portion out cookies onto baking sheets. I did 12 cookies a sheet. Bake for 13-14 minutes. If you are using them for a crust bake them the full 14 minutes. They shouldn’t be super dark though. Let cool 4 minutes on sheet before moving to a cooling rack. Store in a cookie jar. I like to freeze some for later; use a freezer Ziplock bag and consume within 3-5 weeks. Enjoy!