Time: 30 minutes
Best Season: Any
This post could also be titled "I am not a baker".
So if you aren't either, then yay! We can suck at baking together. Being gluten-free since 2012 has pretty much kept me away from baking in general for both time and health reasons. There are plenty of good flour blends on the market now, so I am starting to dabble a bit more into baking my own breads, muffins etc. Bread is very, very satisfying. But if we are not careful in choosing our flours and ingredients, we can over-consume calories and fat and get right back into some hard-to-break habits. Bread is a good choice to make in all seasons because flours are typically shelf-stable. Eggs are produced through the majority of the year by chickens in Zone 9b (where mine live), and dough can be frozen for future use.
This recipe is a 30-minute one to get you started on feeling your way through gluten-free baking.
Guess what? Just like most things, practice is best. Break out your mixing bowl and start practicing!
30-minute Slider Buns
1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil
2 tablespoons active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 cup sugar
1/2 teaspoon salt
1 egg (as fresh as possible! I get mine from my own hens. Get a quick chicken how-to guide here
3 1/2 cups gluten free all-purpose flour (xantham gum MUST be an ingredient)
Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength!). :)
With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining flour 1/2 cup at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls.
After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden.
If you are inspired by the slider burgers, you can find the veggie-packed recipe here.
You can also use this same dough for cinnamon rolls! Why not double the recipe and keep some dough in the freezer for experimentation?