• Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Israeli independence day,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Improved GF Burger Buns

    I like developing good recipes, and then improving on them… So sue me 🙂 Ingredients ½ Tbsp. dry active yeast 480 gr. (2 cups) warm water 200 gr. cows/goats milk or for a dairy-free version: water + 2 tsp. Apple Cider Vinegar 2 eggs 2 Tbsp. olive oil 4 Tbsp. honey 1 Tbsp. salt 840 gr. Tagmish GF Flour mix Brushing mixture: 20 gr. melted butter/olive oil + 1 egg yolk Preparation Put all ingredients in your stand-mixer bowl, and knead for 10 minutes on low. With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let…

  • Beef,  Dairy Free,  Gluten Free,  Holidays,  Israeli independence day,  Kosher,  Meat,  Quickies,  Soy Free

    Boom Wow Meat Patties

    These meat patties are so deceiving. They look so humble, they’re so easy to make, but then BAM! you taste them and WOW! The flavor combination is both sophisticated and comforting. I’m pretty sure once you try them you’ll want to keep making them. ***Tip*** Instead of baking soda and water, you can just use soda water, but I never have it at home, plus baking soda is so much cheaper. Ingredients ½ kg. fresh ground beef (I use the breast) 1 cups parsley leaves (no stalks) 1 medium onion 3-4 garlic cloves 1 tsp. baking soda ¼ Tbsp. salt 1-2 tsp. Baharat seasoning 50 gr. unroasted pine nuts ¼-½…

  • Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Israeli independence day,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Soft GF Burger Buns

    Ingredients 375 gr. tap water 1 Tbsp. (10 gr.) dry yeast ¼ cup (50 gr.) sugar 450 gr. Tagmish GF flour mix 1 tsp. salt 1 egg 40 gr. soft butter-flavored Mazola (or butter) Preparation Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated, then 10 more minutes on high (don’t be lazy – time it!). With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour). Divide into 12 equal parts (approx. 80 gr. each). Knead each part…