Wildfire Gluten Free Buns (16)
2 oz. butter, melted
4 whole eggs
1 tsp. rice vinegar
3¼ cups lukewarm water
25 oz. Domatas gluten free flour
½ cup milk powder
1 T. baking powder
1 tsp. salt
2 oz. granulated sugar
1 T. instant dry yeast
Place all wet ingredients in an electric mixing bowl and whisk at medium speed until combined. Add dry ingredients and mix slowly for 15 seconds. Scrape bowl with spatula, then mix at high speed for 2 minutes. The mix should resemble cake batter.
Spray 16 - 5" pie tins with non-stick spray. Fill with 4 oz. of the bun mixture and place on a sheet pan. Cover with plastic wrap and let rise for one hour. Remove plastic wrap and bake in a 350 degree convection oven for 15 minutes. Remove from oven and pat the tops with melted butter. Cool to room temperature, wrap individually and freeze.
Wildfire, located in Tysons Galleria, will hold an evening devoted to gluten free diners on on Friday, June 20. Executive Chef Eddie Ishaq will prepare a custom gluten free four-course menu, each paired with a wine to complement the dish. Guest speakers Vanessa Weisbrod, editor of Delight Gluten Free Magazine and her husband, Eric Weisbrod, will be on hand to discuss "Being Gluten Free When Your Other is Not!"
The evening begins with a reception at 6:30 p.m., followed by a seated dinner at 7:00 p.m. The cost is $75.00 per person, plus tax (gratuity not included). For more information or to make reservations, please call Amanda or Erika at (703) 442-9110.