Gluten Free Back to School Sandwiches

Prep Time 30

Cook Time 20

Proof Time 1 30

Course Breads, Main Course

Cuisine Gluten Free

Servings 15 Sandwiches

20 g whole psyllium husk
280 g lukewarm water
230 g tapioca starch or flour
135 g 1 cup millet flour, plus extra for flouring the surface
60 g sorghum flour
50 g white sugar
8 g instant yeast or 10 grams if you are using active dry yeast, NOTE THAT YOU WILL NEED TO ACTIVATE IT FIRST
8 g baking powder
7 g xanthan gum
12 g salt
120 g whole milk lukewarm
2 eggs medium temperature
50 g sunflower oil or other neutral-tasting oil

If you are using active dry yeast, you need to activate it first. Mix the yeast with the lukewarm milk and one tablespoon of the sugar and set aside for 5-10 minutes. You will mix it later with the WET ingredients.
In a large bowl or the bowl of a stand mixer, whisk all the dry ingredients together: the tapioca starch, millet flour, sorghum flour, sugar, instant yeast (ONLY IF USING INSTANT YEAST), baking powder, xanthan gum and salt.
Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
Add the milk, eggs and oil to the psyllium gel, and the yeast (ONLY IF YOU HAD TO ACTIVATE IT FIRST), mix well to combine.
Make a well in the middle of the dry ingredients and add all the wet ingredients.
Knead the dough until smooth and all the ingredients are evenly incorporated,I suggest using a stand mixer but you can do it by hand too.
If using a stand mixer, use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.
Mix for 4-5 minutes.
The final dough will be sticky but don't worry, you'll be adding flour to the surface later so please don't add any more flour or water to your dough.

Place the dough onto a generously floured surface (with millet flour), and dust the top of the dough with flour as well. Kneed it a bit and divide the dough into 12-15 equal balls (Note: depending on how big of a bun you want, you can make less balls, but remember, these buns grow!)
Arrange the buns on a large lined baking sheet, making sure that they're spaced as far apart as possible, and cover them with a sheet of plastic to prevent them from drying.
Set a timer for 45 minutes.
When the timer is up, preheat the oven to 375ºF and set a second timer for 45 minutes.

Bake the buns for about 14-15 minutes in the middle rack until the burger buns are deep golden brown on top
When done, transfer the burger buns onto a wire rack to cool.