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Gluten Free Burger or Hot Dog Buns    CD   Veg  CBF 35mins plus cooling

Makes 4 buns   Cold   Vegetarian   Bread   Baked fayre  Substitute   Hamburger Rolls    Gluten  Wheat Free



125g/5oz Rice Flour

50g/2oz Potato Starch

75g/3oz Tapioca Flour

2 teasp Baking Powder

1/2 teasp Xanthum Gum

1/2 teasp Salt

1 tbsp Sugar

2 eggs

90ml/3fl.oz. Vegetable Oil

90ml/3fl.oz Milk (Approx)


1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a baking sheet and 4 muffin rings. Place the rings on the baking sheet, spacing well apart. Set aside.

2. In a large mixing bowl, mix together all the dry ingredients thoroughly.

3. In another bowl, mix together the eggs, oil and milk until well blended then add to the dry ingredients and beat with a wooden spoon until well blended.

4. Divide the batter between the rings and sprinkle with sesame seeds if using. Transfer to the oven immediately and bake for 15 minutes, until golden brown on top. Don't undercook or they will collapse when cooling.

5. Remove from the rings and cool completely.

For hot dogs: add 1/4 - 1/2 teaspoon more of the xanthum gum to the batter at stage 2, mix well and spoon onto an oiled baking sheet, in the shape of a hot dog. Bake as above.


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