Cooking with Cal: Dylan Dreyer shares her recipe for delicious gluten-free hamburger buns. Learn how to make this tasty alternative at home!
Dylan Dreyer’s Gluten-Free Hamburger Bun Recipe with Cal
Learn how to make gluten-free potato rolls with this delicious recipe shared by TODAY’s Dylan Dreyer. These rolls are perfect for using as hamburger buns, providing a tasty and alternative option for those who are gluten intolerant. Enjoy a homemade meal that is not only delicious but also caters to dietary restrictions.
Discover new food trends, easy recipes, and healthy meal ideas by following TODAY’s food content. Cooking smarter is easy with the help of these recipes that bring flavor and diversity to your table. Experiment with different ingredients and cooking methods to create meals that are both enjoyable and nutritious.
Culinary Creativity: Dylan Dreyer’s Gluten-Free Hamburger Bun Adventure
It’s another edition of cooking with Cal what are we making today glutenfree hamburger bun glutenfree hamburger buns so I love potato rolls right we can’t eat them anymore so I have tried to recreate a gluten-free potato roll and I think we’ve nailed it so we’re going to use a lot of ingredients that maybe you haven’t heard of before but it tastes.
Delicious right so first thing we need is 115 G of tapioca starch that’s light of anything need 35 G of Sor gum flour so what we’re doing right now is making our own flour blend so now we need 80 g of millet flour 4 G of zanthin gum this zanthin gum kind of helps give the dough some stretch cuz when you take out the gluten you lose the stretch carefully.
Whisk all that together and make sure it all stays in the bowl cuz it’s all measured what’s the word precisely precisely precisely we’re also going to use something called psyllium husk it’s weird stuff but it’s all natural and amazing and add 130 G of warm water this is like a science.
Experiment isn’t it yeah we need 42.5 G of soft butter beautiful we got our rolls but I said we’re making potato rolls so we need some potatoes potato I already cooked the potato potatoes so now can you mash them for me want to make them nice and.
Smooth perfect we’re going to add the wet to the dry we’re going to start it on low cuz we don’t want the flour to poof all over the place so we need to measure how much this dough weighs how much does it need to weigh well we’re going to take whatever number it is and divide it by eight cuz we want eight buns.
Let’s cut it in half so we’re going to Pat it down not so crazy fold in the edges and put it in our little bun mold which I have here now we’re going to cover it and let these rise for a couple hours so these have been rising oh they’re perfect to get them golden brown can you.
Paint for me Yep this is melted butter we have to bake these in a special way okay because when we put these in the oven we need them to rise and we don’t have gluten in these right so we’re going to add steam to the oven so the oven is super hot it’s at 480° I’m going to pour hot water onto here.
W w this is going to add some steam push that in we’re going to cook these for 10 minutes and then lower the temperature to 390 ° for 25 minutes W great should we cut into them yeah look at that let get these nice and.
toasty is it good it’s like a regular burger right for these recipes and more head to today.com you just ask where Brian is cuz he’s never in these videos he’s the one filming the yeah so I mean it’s they’re very good it’s a gluten-free potato bun.
If you see what’s on the market for like hamburger buns they’re dry they’re crumbly they’re kind of gross so yeah this is good well done bisc it is a little bisc yeah I love it thank you thank you Cal
