Gluten-Free Hamburger Buns
Contributed by Carol Fenster, Ph.D.

Ingredients 1-1/2 tsp Yeast, Active Dry  1 tsp Sugar  1 cup Brown Rice Flour  1/4 cup Potato Starch  1/4 cup Tapioca Flour  1-1/2 tsp Xanthan Gum  1 tsp Unflavored Gelatin Powder  1 Tb Onion Flakes  3/4 tsp Sea Salt  1/4 tsp Lecithin Granules (Plain Soy)  3/4 cup Warm Water (105 degrees)  2 Tb Canola Oil  2 large Eggs  1/2 tsp Cider Vinegar
Directions
Combine yeast, sugar, flours, xanthan gum, gelatin powder, onion flakes, salt and soy lecithin in a small mixer bowl. Add warm water, oil, eggs, and vinegar to the flour mixture. Beat dough with electric mixer on high (using regular beaters, not dough hook) for 2 minutes. The dough will be soft and sticky. Transfer dough to eight English muffin rings (or aluminum foil rings) on baking sheet. Rings and sheet should be coated with cooking spray first. Cover with aluminum foil and let rise in warm place for 30 minutes or until desired height. Preheat oven to 400 degrees F. Bake 15-20 minutes or until tops are golden brown. Cool 5 minutes, then remove buns from rings. Lightly toasting the cut side of bun before serving produces a crispy texture. Makes 8 hamburger buns. NUTRITIONAL INFORMATION Servings Size: 1 Bun (66g) Calories 160, Calories from Fat 60, Total Fat 7g, Saturated Fat 1g, Cholesterol 55mg, Sodium 170mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 1g and Protein 3g.