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

Ingredients 1 cup White Rice Flour  2/3 cup Potato Starch  1/3 cup Tapioca Flour  2 tsp Sugar  2 tsp Xanthan Gum  3/4 tsp Sea Salt  1/2 tsp Unflavored Gelatin Powder  1/4 tsp Lecithin Granules (Plain Soy)  1 tsp Baking Powder  1-1/4 tsp Baking Soda  1 Tb Instant Minced Onion Flakes  1 tsp Butter Buds  2 Large Eggs  1 cup Milk (cow, rice, soy or nut)  2 Tb Canola Oil  2 tsp Sesame Seeds (White Hulled)
Directions
Preheat oven to 375°F. Spray eight 4" English muffin or aluminum foil rings on nonstick baking pan with cooking spray. Combine dry ingredients in large mixing bowl. With electric mixer on low, add eggs (or reconstituted egg replacer), milk, and oil to bowl and blend on medium speed for 2 minutes. Dough will be soft and sticky. Spoon into eight prepared rings and smooth tops with wet spatula, if necessary. Sprinkle with sesame seeds. Bake for 15-20 minutes or until tops are lightly browned. (For extra large buns, make your own aluminum foil rings in desired size or make smaller rings for luncheons or cocktail parties.) Makes 8 hamburger buns. NUTRITIONAL INFORMATION Servings Size: 1 Bun (80g) Calories 180, Calories from Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 55mg, Sodium 440mg, Total Carbohydrate 28g, Dietary Fiber less than 1g, Sugars 3g and Protein 4g.