I’m all for making things from scratch, but sometimes there just isn’t enough time or the circumstances are such that using a mix is the way to go.
We were visiting my mother-in-law this past weekend and were in the mood for burgers. I had the ingredients to make tempeh burgers (see this recipe to which I added two very small grated beets before forming into burgers) but didn’t have any burger buns. So what’s a gluten free diva to do?
I went to a local store and bought a package of Bob’s Red Mill Gluten Free Pizza Crust Mix and adapted the package directions to make burger buns.
Adapted from recipe on Bob’s Red Mill GF Pizza Crust Mix
gluten free, dairy free
makes 8 – 10 buns
(click here for printable recipe)
1 package Bob’s Red Mill Gluten Free Pizza Crust Mix
1 1/2 cups warm water (not too hot)
Yeast packet (enclosed in pizza crust mix package)
1/4 tsp sugar or honey
1 tbsp flaxmeal
3 tbsp water
2 tbsp canola oil
Pour the pizza crust mix into a bowl and set aside, removing the yeast packet so that you can use the yeast in the next step.
Warm the water in the microwave (about 10 seconds). Remove from micro, add yeast and sugar. Cover with saran wrap and let sit until foamy.
Combine 1 tbsp flaxmeal and 3 tbsp water in a blender on high. This works really well in a blender but you can mix it in a small bowl as well. (If you don’t have the flaxmeal and instead you’re starting with flaxseeds, take 1 tbsp flax seeds and grind in blender. Then measure out the 1 tbsp of grounded flaxmeal before you mix it with the 3 tbsp water.)
To this mixture in the blender, add the water/yeast/sugar mixture (after it’s gotten foamy). Add 2 tbsp canola oil. Blend until combined – about 10 seconds.
NOTE: The recipe on the package calls for 2 eggs. I don’t eat eggs so I use the flaxmeal/water substitution.
Pour the blender mixture into the dry pizza crust mixture which you set aside in the first step. Blend with either a hand mixer or a wooden spoon (I used wooden spoon) until combined.
Divide the entire dough mixture into 8 (or 10) equal portions. The size you make your buns will depend on the size you want your buns to be! I made 8 buns from this mixture, but the next time I will make them a little smaller so I might get 10 instead.
Roll and pat them into the shape of a burger bun. (If the dough is too sticky to work with, rub some gluten free cornstarch on the palm of your hands before forming the buns.) Put on a large cookie tray, cover with a towel, and leave on the counter to rise. The package directions say to let the dough rise for 20 minutes, but we were going to the movies so I let it rise for three hours. I have a funny feeling that it helped the buns taste as good as they did, so I will do the same thing next time and let them rise for three hours.
Make sure to preheat your oven at 425 degrees for about 15 minutes before baking the buns. Bake for 30 minutes.
NOTE #1: These buns were MUCH better the next day so whenever possible, try to make them in advance. Right out of the oven, the inside of the buns were kind of gummy. But by the next day, they were perfect.
NOTE #2: I split, oiled, and grilled the buns. That’s why they have that barbequed look around the edges:).
Hmmmm, I wonder what else I could use this mix for? I used it to make breadsticks awhile back. But I bet there are other ways to use the mix. Any ideas?