Here is my fabulous grain-free and dairy-free bread. This is the second time I have made it and it was just as good this time. I even used it as burger buns. When you are making it, it is all rather foreign feeling because the flours behave quite differently from wheat flour but persist because it will work out. The dough holds together brilliantly but looks more transparent than ordinary dough. It is more gel-like. The rolls take quite a while to cook but brown up nicely. They do taste different but I really like the texture and so do Adriano and Dario. Give them a try.
The rest of the burgers were made up of beef mince, water cress, homemade mayonnaise and roasted tomatoes. I roasted them according to instructions I found on a blog I visit often, That Skinny Chick Can Bake. Check it out for the roasted tomato recipe and for many more wonderful recipes. Oh, and her photos are great.
- ⅓ cup of olive oil
- 1 cup of water
- 1 tsp salt
- 1.5 cup of tapioca flour
- 1.5 cup of white rice flour
- 2 eggs
- 2 tsp of cumin seeds
- Sift the two flours and salt together.
- In a pot combine the olive oil and water and bring to a boil.
- Remove from heat and add in the flour mix.
- Mix thoroughly then add the cumin seeds and egg and mix to combine.
- Knead the dough into a ball.
- Divide into 6 pieces and mound them into a burger bun shape. (They won’t change size.)
- Place the rolls on baking paper on an oven tray and bake at 350°F or 180°C for 35 - 40 minutes.