GF Hamburger Buns

I was planning on having the house to myself tonight.  Riley was going to take the Maestro and Hildr to Nearby Competing University (NCU) today to visit some friends of ours who got a job there last year.  We are under a winter storm advisory, so she is not going until Saturday, if plans hold.

 

Right now it is raining, and the temperature 36 F, and steadily dropping.  They could have left early this morning and tried to outrun the ice, but Riley grew up in the Southwest, and doesn't drive peacefully in the precipitation.  By the time she got there, she'd have been so worn out from the tension of driving safe that she probably wouldn't have been driving safe.  And that doesn't even include time for having to stop at a MacDonald's play place (where the Maestro can't eat any food) so they can run.

 

We're supposed to get ice by this afternoon, followed by up to six inches of snow by the end of tomorrow.  Hopefully, things will be cleared by Saturday, and they can go then.

 

I mention all of this here because I was going to make GF Hamburger Buns tonight, using the GF yeast free pizza crust recipe  I talked about earlier.  Because the Maestro is GFCF, and can't eat cheese, I was going to make a big batch of dough, and have pizza tomorrow without him.

 

We'll see how this weekend goes.  Hopefully, I can get those done next week.

 

Needless to say, our short-sleeved yard work of last week is done, and I didn't ride my bike to work this mroning.

Stevia Muffins 2.0

An interesting this happened the other day. I am still working on sugar-free muffins for Hildegard, and ended up with banana bread instead. I’m calling it banana bread, but that suggests a loaf with a texture similar to muffins, with spices, and perhaps walnuts. That is not what I made. What I made was more like bread “rolls” that rose, and split on the top. They had a crust, and a soft inside. They just tasted like banana, with a slight licorice aftertaste.

My initial attempt at sugar free muffins had a texture more like Swiss cheese. I thought that this might be improved with the change to Tapioca starch instead of potato starch and Jowar flour. I was out of soy milk and used the last trace of soy powder early in the recipe, so I added ¼ cup sweet rice flour in an attempt to simulate rice milk. I was also out of vanilla

1 ½ c 2:1 Sorghum flour/Tapioca Starch
¼ c Soy flour
3 tsp Stevia powder
¼ c Tapioca Starch
¼ c Sweet Rice Flour
2 ½ tsp Baking Powder
¾ tsp salt
1 tsp Xanthan gum
2 eggs
1 c water
1/3 c vegetable oil
1 mashed banana

The interesting thing about this weird banana “bread” is that it has the same texture as wheat bread, and is made yeast free. Can I duplicate the texture without the banana? A Jowar based, yeast-free, bread recipe would be very attractive to some people. I have a few things to work out first. How did the banana affect it? Can I get it into a loaf? A bread machine?

Hildegard didn’t tell me how great the muffins were, though.