Jumbo Burger Bun With Sorghum Flour | Less Starchy | Diabetic Friendly |

Welcome to "Gluten Free Cooking and Baking"

Today's Recipe: Jumbo Burger Bun with Sorghum Flour.

DRY INGREDIENTS:
Sorghum Flour - 1/2 Cup = 64 Gram
Brown Rice Flour - 1/2 Cup = 64 Gram
Tapioca Flour - 3 1/2 TBSP = 54 Gram
Potato Starch - 1 1/2 TBSP = 22 Gram
Xanthan Gum - 3/4 TSP
Powdered Psyllium Husk - 1 TSP
Dry Milk Powder - 1 TSP
Yeast - 1 TSP
Baking Powder - 1 TSP
Powdered Sugar - 1 TBSP
SALT - 1/4 TSP

WET INGREDIENTS:
EGG - 1
Lemon Juice - 1 TBSP
OIL - 1 TBSP
Luke Warm Milk - 1/2 Cup
Luke Warm Water - 1/2 Cup

Baking Time For Oven - 30 - 35 Minutes
Temperature - 180 Degree
Baking Time For Patela - 30 - 40 Minutes
On Low Medium Flame

Proofing Time: 1 Hour

Note: Sieve the flours before using it.

Like My Facebook Page:
https://www.facebook.com/GFCookandBake/

Follow us On Instagram:
https://www.instagram.com/glutenfreecookingandbaking/

SUBSCRIBE HERE: https://www.youtube.com/channel/UC9kxu8KPdp5--O4DITCJAPQ

THANKS FOR WATCHING