Gluten Free Potato Brioche Buns | Perfect for Burgers
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- เผยแพร่เมื่อ 30 มิ.ย. 2022
- A cross between a potato bun and brioche, the potato in these Gluten Free Potato Brioche Buns makes them so incredibly pillowy and light, you won’t believe they’re gluten free.
Recipe: www.letthemeatgfcake.com/glut...
Kim's Gluten Free Bread Flour Blend Recipe: www.letthemeatgfcake.com/reso...
Kitchen Aid Stand Mixer: amzn.to/3R3MHNW
Potato ricer: amzn.to/3OXB8G1
Stainless steel quarter sheet pans: amzn.to/3Al8aM9
Instant yeast: amzn.to/3a5K9yb
Bench scraper: amzn.to/3IbLyjk
Danish dough whisk: amzn.to/3yaXCMX
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I just made those. Absolutely amazing! Even according to my glutenous husband and son they are the best buns they ever tasted, better than wheat ones.
Yay!!!! You're the first I've heard from to make them, and I'm thrilled you liked them 🥰
these look amazing i’ll try it tomorrow
Potato rolls and brioche are my absolute fav, can’t wait to try these!
Thank you so much for these videos and your website. I cannot wait to try this one out!
I didn’t know that even possible to do it 😃😋 potatoes brioche gluten free! 🤤😋 sent me some of that 😂
Thank you for a lovely peaceful quiet video without pumped up dance music! Yey!
I can’t cope with the human voice speaking at the same time as loud music competing, so I have to watch in silence. Videos like yours are a fabulous gift to those with neurological disorders
😊🎉😊
Awe, thank you so much! I'm so glad you are enjoying my videos 🥰
This is an interesting recipe of potato, the bread looks soft and fluffy i wanna try this, thanks for sharing😊
I'm not feeling bad for having to avoid gluten anymore because of these amazing recipes you share! Thank you for these recipes, could you kindly also test or make variations for those of us who also avoid cow milk casein? Thank you!! 🌸✨
I love your recipes❤ gracias 🙏🏼
De nada 😊
Thank you my mom has been suffering when trying to eat regular gluten free stuff so this will help a lot. (Store-bought gluten-free stuff is so awful in taste)
No wonder my first time making this as a pizza crust, if didn't turn out! I used psyllium husk POWDER, but wole, which meant it was way more. AND I forgot the whey protein! Got some coming tomorrow!
thank you so much for giving such clear, easy to follow instructions. even a bread-making ignoramus like me can do it.
Awe, I appreciate that so much! And I'm sure you're no ignoramus (but you did make me literally laugh out loud) 🤣😂🥰
Woow
Can we substitute Whole psyllium husk for psyllium husk powder?
You really need to start selling your stuff. I am blown away by the stuff you share. Thank you ..
Wow, thank you! Maybe one day 🥰
thank you're great, but I have a question : can I replace or omit the protein in the bread flour blend? I cannot find GF here where I live.
Unfortunately, the flour blend really depends on that protein powder. However, I've listed several options in the flour blends table. You should be able to find at least one of those. Can I ask where you live? I may be able to help find something you can use.
@@LetThemEatGlutenFreeCake we live in Greece and we have 3 celiac members in our family
😊
@@zinar2241 try this: www.howitravel.co/amazon-greece/ I checked it out and it looks like you should be able to get protein powder if you use this international amazon page 🥰
Is it at all possible to avoid the sugar or is that necessary in creating the right texture? Thank you 😊
The sugar plays a huge role in the proper texture of the rolls.
Is there another flour blend comparable to Kim's that I can find in a store?
Unfortunately, none will work like my blend. I'm hoping to have my blend in stores, or at least for sale online, soon.
@@LetThemEatGlutenFreeCake you should really do that. Your blend and your work is simply tremendous
Hi Kim! Is it possible to replace the butter for oil?
Yes, I think it is. However, you may need to play with the amounts of liquid because that will change the consistency.
I tried this recipe using either oil or butter, or margarine. All turned out as expected. Just the same results and still mind blowing. Thanks Kim
Kim I am a lactose intolerant what kind of liquid can substitute for milk?
Any non-dairy milk should work just fine!
@LetThemEatGlutenFreeCake --I tried these the other day, I had a really hard time kneading the final dough to shape, it was super sticky no matter how much flour. so I could not get a really good shape or roll on them and ended up plopping them onto cookie sheet to bake, so they ended up rugged-looking, more like a scone as a result. They were not dry or dense and they smelled amazing as they baked, but they also seemed to be missing salt. Idk.. I dropped comment on the recipe/blog page but not sure you happened to see it --I don't know where I went wrong, but I would love to know. Otherwise love you and your recipes! Will be trying again on these and definitely want to check out the English muffin bread, etc. sourdough and Rye too! Had a few other random questions about flour blends too.. I read to store the GF flours in the fridge, so that's what I've been doing generally --do you think this has anything to do with your recipes??
Thanks so much!!!
Usually if your dough is super sticky, it's because of the flour blend, either not using my flour blend or substituting within the flour blend itself. What brand of rice flour did you use? They all aren't created equal and Bob's Red Mill won't work.
Hey Kim, Thanks...
So I used your BF blend pretty well as stated, and as follows:
WRF - Viddies ultra fine
Potato st - Bob's
Whey prot iso powder - Plain Naked from a grocery/health food store in my area called Sprouts(states grass-fed, pastured, etc ..and
"paleo-friendly")
Xanthan gum - Sprouts brand
Not sure if I missed listing something from your BF list right now off top of my head but, that's about it.
@@chantalscott7985 You didn't mention the tapioca starch, but I think it's your whey protein powder. From my research, Naked brand does not offer a whey protein isolate and only whey protein concentrate. Whey protein isolate results in a higher protein content with less carbs, lactose and fat.
Hmm okay.
It states whey protein isolate in ingredients list, so that sucks, but okay, bummer.
And yes true, I did forget the tapioca starch before, but it was Bob's also and it was included in the blend.
Okay, I guess I will try again with the NOW brand.
And then your thoughts regarding refrigerating/freeze GF flours ? -I just don't want to risk them going bad in my pantry. Do you think that would have any impact on recipes, or not really?
Thanks again!
@@chantalscott7985 can you possibly send me a pic of the label on that whey protein? If it says isolate, then it should be isolate and I'm not sure why I've never found any isolate through Naked's products. I don't think the refrigerating/freezing would have any effect on the recipes, but maybe if you bring them to room temp before weighing, that would definitely help. Send the pic to kim@letthemeatgfcake.com
Could I add a little sugar to make them into sweet buns? And how much sugar to add without changing the end result too much?
I wouldn't alter the ingredients in this recipe, but I do have a recipe for Hawaiian rolls that are sweet. Search my youtube channel for those, which will take you to the recipe on my blog ☺
Can we add a mixture of rice flour or corn flour
No, you won't get the same results.
I don't see how much psyllium husk you add to your GF flour mix. Can you please let me know. Thanks
Hi, Lupe! In this particular recipe, it's 1 tbsp (5 g), but it varies for every recipe because I don't always use psyllium husks in all of my bread recipes. You'll find the link for the recipe in the description box below the video, for the rest of the ingredients and their amounts 🥰
Is there a sub for the psylium husk?
You can leave it out and decrease the milk to 3/4 cup (180ml).
when do you use the butter?
It's added to the mixer with all the other ingredients ☺
the dough is in the 2 hour rise period, it looks so fluffy!
How I can do this recipe with the sourdough starter?
That's something I'd have to test. I'm slowly working my way through all of my bread recipes to make them adaptable to sourdough.
Can we add 6 whole eggs
I honestly don't understand why you don't have millions of views already from that special all purpose flour concoction of yours to all your special recipes' videos. Then they're idiotic videos that do collect endless views...go figure🤦♀️ I've tried many of your recipes and they do work just as you demonstrate. I did work my version of your mix to be dairy free with pea protein though. Thank you so much once again!
Which pea protein did you use in place of the whey protein isolate? We also prefer to be dairy free
Awe, thank you so much for your kind words 🥰
Well I realized why your reader’s rolls were runny, you forgot to add the psyllium husk powder to your directions. I mised en place all the ingredients, got all done mixing and with horror saw it on the counter and reread the directions, which omitted it. I know from using it daily as medicine that it thickens and gives increadible body to whatever you add it to like a mucilage. I put the dough back on the mixer and beat it in, but it would probably be better added earlier with the dry ingredients. I love your channel, merry Christmas!
Oh, I'm so sorry! I just looked at the recipe and see where it's in there so idk what happened.
I would love a recipe for hot dog buns. The store bought gluten free ones are just awful.
Check out my video for gf hamburger buns. At the end, you'll see that I also make hot dog buns (top split ones) with some of the dough 🥰