Dan Lepard’s Gluten Free Recipes for Focaccia and Japanese Fried Chicken Buns | Food
Adding subtle background flavors to gluten-free bread is the easiest way to enhance the taste and get results you are truly proud of. These double sesame hamburger buns, with sesame oil and sesame seeds on top, are now our house staple and as good as the best wheat ones – perfect for a fried chicken sandwich with veggies crunchy and grated pickles and mustard mayonnaise. Then, to dazzle your guests, make my crispy corn-speckled focaccia your centerpiece on the table, with a soft crumb delicately scented with fresh rosemary and balsamic vinegar. It’s time to prepare the pastry.
Focaccia box of vegetables (photo above)
A friend gave us a huge box of beautiful vegetables, and I thought they would be perfect sliced over a focaccia. An infusion of chopped fresh rosemary helps give this rice-based breadcrumbs extra flavor, as do olive oil, honey, and balsamic vinegar, while the plump spots of yellow cornmeal help keep it in. gentle. Easy to prepare, it stays fresh for days and also freezes very well.
Preperation 40 minutes
Rest 30 minutes
to cook 50 minutes
Makes 1 square focaccia of 20 cm
1 rosemary sprig of 5 cm, leaves peeled and finely chopped
4 level teaspoons of cornmeal or polenta
1 sachet of 7g of fast-acting yeast
140g of rice flour
20g of tapioca starch
30g of chickpea flour
2 teaspoons of xanthan gum
½ teaspoon of salt
90g of egg white (about 3 medium eggs)
2 tsp olive oil
10g of honey
1 tsp of balsamic vinegar
Sliced raw root vegetables (drier types like potatoes, carrots, beets)
Fresh rosemary, cornmeal, salt flakes and olive oil, to finish
Line the inside of a shallow 8-inch square pan with non-stick paper. Put the chopped rosemary leaves and cornmeal in a small bowl, pour 50 g of boiling water, stir well and let stand for 10 minutes. Then pour 150 g of lukewarm water, stir in the yeast and set aside.
Place the rice flour, tapioca starch, chickpea flour, xanthan gum and salt in a large bowl. Then, in a smaller bowl, measure the egg white, olive oil, honey and balsamic vinegar. Pour this mixture and the yeast water into the bowl of dry ingredients and, using an electric mixer, beat vigorously for two to three minutes, until a very smooth, light texture is obtained. and uniform. Scrape it into the pan, smooth it to the edges, then pat the pan firmly on the counter to pop any air pockets. Wet the top and gently smooth the surface with your fingers. Cover and let rise for about 30 minutes or until almost doubled in size.
Heat the oven to 180 ° C (160 ° C) / gas 4. Place the vegetable slices on the dough, then sprinkle on the rosemary leaves, sprinkle lightly with cornmeal and salt flakes, and drizzle with oil . Bake for about 50 minutes, until golden brown. Remove from the oven, transfer immediately and carefully from the pan to a wire rack, drizzle with olive oil and let cool before slicing.
Sesame burger buns with senzanki (Japanese-style gluten-free fried chicken)
These buns blow while baking, then cool down, resulting in the ultimate chewy burger bun. The checkerboard cuts on the top make them look a bit like Japanese melonpan if you’re skinny or Godzilla if you’re sloppy. They’re quick and easy to make, but you’ll need a four-pocket Yorkie pudding tray with 10cm wide indents, to give the buns the best shape. All over Japan you find good karaage fried chicken, and in Ehime Prefecture – where we hold the annual Yawatahama Marmalade Awards – Imabari Town has its own version called senzanki. Marinated in ginger, garlic, sweet wine, sake and soy sauce, then mixed with potato starch and fried twice, it is addictive and especially good in a burger. Buy some gluten-free soy sauce and, as always, check the labels, but do it once and you’ll get hooked.
Preperation 35 minutes
Rest 4h +
to cook 40 minutes
Makes 4x70g Rollers
For the burger buns
1 sachet of 7g of fast-acting yeast
100g white rice flour
30g of tapioca starch
20g of chickpea flour
10 g dark brown sugar
2 teaspoons of xanthan gum
2 teaspoons gluten free mustard powder
tsp of salt
60g of egg white
2 teaspoons of sesame oil, Or other
1 tsp of cider vinegar
Toasted sesame seeds, to finish
For the fried chicken
500 g boneless chicken thighs (about 4)
2 cloves of garlic, peeled and chopped
5 cm piece fresh ginger, peeled and grated
Big pinch dried seaweed (optional)
30g mirin (or white wine)
30g of sake (if you have it, I use gin instead)
30g gluten-free soy sauce
70g of potato starch
30g of rice flour (or additional potato starch)
Oil, for frying (I have a liter bottle on hand)
Carrot and shredded cabbage
Mayonnaise with mustard
Prepare a four-pocket Yorkie pudding tray with 10cm wide indents, butter the inside of each pocket well and place a disc of release paper in the base of each.
Pour 170g of water into a large bowl, add the yeast and whisk until dissolved. In another bowl, measure the rice flour, tapioca starch, chickpea flour, brown sugar, xanthan gum, mustard powder and salt. Then measure the egg white, oil and vinegar in a cup.
Pour the dry ingredients and the egg white mixture into the yeast water and beat with an electric whisk for two to three minutes until a very smooth consistency is achieved. pale caramel color. (The xanthan gum will also change the texture so that it looks like a jelly cake mix, weird but exactly what you want.)
Pour 100g of the mixture into each pocket and use a teaspoon to push it evenly to the edges. Hit the tray firmly on the counter several times to remove air bubbles, then smooth the top with wet fingers. Leave uncovered but away from drafts for 30 to 50 minutes until it is just beyond the edge of each pocket. Using a very damp table knife, cut shallow cross lines across the top, wiping and rewetting the knife after each cut. Sprinkle with sesame seeds.
Heat the oven to 180 ° C (160 ° C fan) / gas 4. Bake for 30 minutes so that they dry more and fall less as they cool. Let cool on rack. Halve or quarter the chicken thighs and mix them in a bowl with the garlic, ginger, seaweed, if applicable, mirin, sake and soy sauce. Mix well, cover, refrigerate for at least three hours or overnight, then drain.
Pour the oil into a medium saucepan 15 cm deep up to 7 cm on the sides and heat to around 180 ° C. Mix the potato starch and the rice flour. Toss each piece of chicken in the starch mixture, let dry for 10-20 minutes, then fry in batches of three for about 60 seconds. Use a slotted spoon to drop onto a plate or platter to rest, while you repeat with the remaining chicken.
Fry the first batch again at the same temperature for another 60 seconds, remove it from the oil, and check that the internal temperature is 80 ° C (or cut one to make sure it’s cooked through) . Repeat with the remaining chicken, then serve in buns with shredded carrots and cabbage, sliced radishes and a dollop of mustard mayonnaise.