Out of all the videos I have watched you are the first one that explained so much of why one ingredient works better then the other and why the bags of flour say not good for yeast recipes. I will definitely be saving and using this recipe it’s the best one I’ve found. Thanks for sharing
I agree with scaling! I scale all my recipes in grams. I love how you explain everything in detail. When I finished watching I had no questions…..everything was so clear. Can’t wait to try.
All of Chef Alina’s recipe I have tried have turned out fantastic so far except the bread one which I believe was my fault and not because of the recipe. I bought a couple of her classes they make such a big difference in the way I can bake GF food now. Her classes are well worth it!
I am a Lifelong Restaurant Chef . this exact measurement process you speak of ,sounds more like witchcraft to me 😂! you 🤘rock 🤘.thank you. just what I need . 🙏
Love the level of detail and wonderful demo. Can you please comment on convection vs electric oven and temperature adjustments for this and other recipes? And if you prefer electric versus convection for particular recipe.
Hi, I made these today and followed the exactt recipe with psyllium whole husks. I weighed everything in grams on weighing scale. The buns proofed for about 40mins with a lot of pockets on the top. I tried to cover them with the egg wash but the buns baked flat. I used oatmilk. Any tips?
Keep in mind the sugar is a small amount spread across 8 buns. 1 bun would be very little sugar. Use sea salt which contains trace minerals which help our bodies process any sodium. You want them to taste good or it will defeat the purpose of being a gluten free replacement.
I do the same, use plastic since you need so many, easier to stack up and reusable time and time again, like Chef Alina I also use cupcake paper mold sometime.
You can easily do this by hand because gluten free dough does not need to be mixed and kneaded like regular dough, just mix it well by hand for 5 minutes
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
Out of all the videos I have watched you are the first one that explained so much of why one ingredient works better then the other and why the bags of flour say not good for yeast recipes. I will definitely be saving and using this recipe it’s the best one I’ve found. Thanks for sharing
I agree with scaling! I scale all my recipes in grams. I love how you explain everything in detail. When I finished watching I had no questions…..everything was so clear. Can’t wait to try.
omg 13:15 😍😍 they look so good
i’m totally gonna have to make these!!
me too 😋
Good luck, and let us know how it turns out
All of Chef Alina’s recipe I have tried have turned out fantastic so far except the bread one which I believe was my fault and not because of the recipe. I bought a couple of her classes they make such a big difference in the way I can bake GF food now. Her classes are well worth it!
I’m definitely trying this recipe
I am a Lifelong Restaurant Chef . this exact measurement process you speak of ,sounds more like witchcraft to me 😂! you 🤘rock 🤘.thank you. just what I need . 🙏
Hi, can I use Doves Farm bread flour for this recipe?
Love the level of detail and wonderful demo. Can you please comment on convection vs electric oven and temperature adjustments for this and other recipes? And if you prefer electric versus convection for particular recipe.
Convection oven should always be set 25 degrees lower then temperature for a regular oven which is what’s written in most recipes
Regarding your hamburger bun recipe, is it psyllium whole or powder?
these look so delicious!
Is Konjac and Glucomannan the same thing? Are they interchangeable?
They are the same thing.
Hi, I made these today and followed the exactt recipe with psyllium whole husks. I weighed everything in grams on weighing scale. The buns proofed for about 40mins with a lot of pockets on the top. I tried to cover them with the egg wash but the buns baked flat. I used oatmilk. Any tips?
4:26 Oil? To Make It Oil Free, Replace With Ghee? Or Lard?
I can't speak for chef Alina, but I usually replace oil with melted butter in these types of recipes with very good results.
Would this recipe work with both a dairy and egg substitute?
yes!!
Best egg replacer for this recipe ?
Can you omit sugar and salt for medical issues that I have or what else can you use thanks
Keep in mind the sugar is a small amount spread across 8 buns. 1 bun would be very little sugar. Use sea salt which contains trace minerals which help our bodies process any sodium. You want them to taste good or it will defeat the purpose of being a gluten free replacement.
Can I used any kind of glue free flour pls.
Is Konjac the same as glucommanen?
One of the most important things that I have learned about baking gluten free is to weigh everything in grams.
Can this dough be used for bagels?
I have a bagel class on my website that teaches you how to make delicious bagels & bialys
why are you keeping ur ingredients in plastic??? keep them in glass.
I do the same, use plastic since you need so many, easier to stack up and reusable time and time again, like Chef Alina I also use cupcake paper mold sometime.
Not everyone has or can afford a stand mixer. I'd like to see this done without a stand mixer to be honest.
You can easily do this by hand because gluten free dough does not need to be mixed and kneaded like regular dough, just mix it well by hand for 5 minutes