Gluten-Free Hot Dog Buns

• doses: 8 servings
• tempo ativo: 20 minutes
• tempo total: 2 hours 6 minutes

Ingredientes

160 g brown rice flour

115 g tapioca starch

75 g potato starch

50 g granulated sugar (1/4 cup)

8 g kosher salt (1/2 tablespoon)

7 g instant yeast (one packet)

6 g xanthan gum

8 g baking powder

16 g whole psyllium husk

160 g warm water (100°F)

160 g warm whole milk (100° to 110°F)

1 large egg (50g)

57 g avocado oil (4 tablespoons)

5 g apple cider vinegar (1 teaspoon)

1 large egg (beaten (for the egg wash)

1 tablespoon poppy seeds

Instruções

Mix the dry ingredients: In the bowl of a stand mixer, combine 160 g brown rice flour, 115 g tapioca starch, 75 g potato starch, 50 g granulated sugar, 8 g kosher salt, 7 g instant yeast, 6 g xanthan gum, and 8 g baking powder. Whisk to combine evenly.

Make the psyllium gel: In a small bowl, whisk together 16 g whole psyllium husk and 160 g warm water until thickened into a gel. Set aside for about one minute to hydrate fully.

Combine the wet ingredients: In a medium bowl, whisk together 160 g warm whole milk, 1 large egg, 57 g avocado oil, and 5 g apple cider vinegar. Add the psyllium gel and whisk until smooth and uniform.

Make the dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on medium speed for about 5 minutes, scraping the sides and bottom of the bowl as needed. The dough should be soft, thick, and slightly sticky.

Shape the buns: Lightly dust your work surface and hands with tapioca starch. Turn the dough out onto the surface and knead it a few times until smooth.

Divide into 8 equal pieces, about 105g each. Pat each piece into a roughly 3x5 inch rectangle. Starting from the short side, roll the dough up tightly into a cylinder. Pinch the seams closed, then roll gently until the bun is about 5 inches long.

Arrange the buns on a parchment lined baking sheet in two groups of four, spacing them less than half an inch apart within each group so they are almost touching. Cover loosely and proof in a warm spot at 75 to 80°F for 1.5 to 2 hours, until puffy and nearly doubled. Preheat the oven to 400°F during the last 30 minutes of the proof time.

Brush the tops of the buns with 1 large egg and sprinkle with 1 tablespoon poppy seeds.

Bake at 400℉ for 16-17 minutes until deep golden brown. Check the internal temperature with a thermometer. The buns are done when it reaches 190°F to 195°F.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Informação Nutricional

• Calorias: 289 kcal
• Gordura Total: 10 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 8 g
• Gordura Trans: 0.01 g
• Colesterol: 43 mg
• Sódio: 442 mg
• Carboidratos Totais: 46 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 8 g
• Proteína: 5 g