Sunday, 17 July 2011

White Buns

gluten free white buns
These buns have a good texture and a nice mild taste. I mostly use them for sandwiches and pizza buns, but they are very versatile. The dough is quite sticky so it's important to keep your fingers, and the spoon you're working with, wet. I usually borrow my mom's Kitchen Aid mixer for this recipe because it makes the job so much easier. They need to rise, so make sure you set aside some time for this one.
These buns are delicious and well worth the effort!

Makes around 24 buns (or 2 small loaves)

1/2 cup warm water
2 tsp sugar
4 tsp dry yeast granules
2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 tsp guar gum (replaces the gluten)

1 1/2 tsp salt

1 cup milk
4 tablespoons oil
1 teaspoon vinegar
3 eggs
1/4 cup ground flax (optional)


Combine warm water, 2T sugar, and yeast in a small bowl and let sit for 5-15 minutes (depending on type of yeast).
Combine rice flour, tapioca flour, 1/4 cup sugar, guar gum, and salt together in largest mixing bowl. Combine milk, oil, vinegar, and eggs in a smaller bowl.
Add wet mixture, flax, and yeast mixture to the dry ingredients and mix on high for 4 minutes.
Spoon blobs of dough onto greased cookie sheets.

Be sure to dip the spoon in water (and your fingers too) before scooping to keep the mixture from sticking.
Smooth the dough with the back of a wet spoon to form into desired shape.
Let buns rise for at least 15 minutes and then bake at 350 degrees for 20-25 minutes (until brown all over the top).

spoon on to cookie sheets
let rise
bake and let cool

You can also use this recipe to make bread. Spoon dough into 2 greased foil lined loaf pans and allow to rise. Bake at 350 for roughly an hour, covering with foil after 30 minutes so the top doesn't get too dark.
This recipe also makes great breadsticks. For recipe and directions see the breadsticks recipe post.

these make great pizza buns!


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