Taking the time to make your own bread is always worth it. These yeasted burger buns are a variation on a recipe by Laurie Sadowski in her cookbook The Allergy-Free Cook Bakes Bread. It’s the few tablespoons of ground almonds that give Laurie’s recipes a delicious flavor. LISTEN to the IT’S ALL ABOUT FOOD interview with Laurie.
1 3/4 cups warm water
2 Tablespoons plus 1 teaspoon agave nectar
1 package Active Dry Yeast (2 1/2 teaspoons)
2 Tablespoons ground flaxseeds
1 1/4 cups sorghum flour
2/3 cup potato starch
1/2 cup brown rice flour
1/3 cup tapioca flour
3 tablespoons finely ground almonds
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
Preheat oven to 200oF. Line a large baking sheet with parchment paper.
In a small bowl, mix together yeast, 1 teaspoon agave and 1 cup of warm water. Let stand for about 5 minutes, allowing mixture to bubble and foam. In medium size bowl, beat the flax seeds in the remaining 3/4 cup of water. Add in 2 tablespoons of agave, cider vinegar and olive oil. In a large bowl mix the dry ingredients together, sorghum flour, potato starch, brown rice flour, tapioca flour, almonds, xanthan gum and salt. Add in flax mixture and proofed yeast mixture and make a very moist dough.
With oiled hands scoop out 1/6 of the batter, and form a round bun. Repeat with the remaining batter, making six bun. Let rise on top of the warm oven for about 60 minutes, until doubled in size.
Raise oven temperature to 350oF. When the desired temperature is reached place the buns in the oven. Cook for 20-25 minutes, until lightly browned. Remove the buns from the oven and let cool for about 20 minutes before serving.