Gluten Free Burger Buns

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: Gluten free brioche dough:

20 g (4 tbsp) whole psyllium husk (If using psyllium husk powder, use only 17g.)

280 g (1 cup 2½ tbsp) lukewarm water

230 g (2 cups) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

60 g (⅓ cup 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

50 g (¼ cup) caster/superfine or granulated sugar

8 g (2½ tsp) instant yeast (If using active dry yeast, use 10g.)

8 g (2 tsp) baking powder

7 g (2¾ tsp) xanthan gum

12 g (2 tsp) salt

120 g (½ cup) whole milk, lukewarm

2 US large/UK medium eggs, room temperature

50 g (3½ tbsp) sunflower oil, or other neutral-tasting oil of choice

subheading: You'll also need:

1 US large/UK medium egg, whisked, for brushing the buns

1 to 2 tbsp sesame seeds, for sprinkling the buns

Directions at theloopywhisk.com

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