Gluten-Free Sandwich Buns
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Yields:
-
12 buns
- Serves:
- 12
ingredients
- 2 cups brown rice flour (stone ground)
- 2 cups tapioca flour (or potato starch)
- 4 teaspoons xanthan gum
- 1⁄4 cup sugar (white)
- 2 tablespoons instant yeast (or bread machine yeast)
- 2 teaspoons salt (fine table, or kosher)
- 3 eggs (or equivalent substitute)
- 1 1⁄2 cups lukewarm milk (about 100 F) or 1 1/2 cups soy milk (about 100 F)
- 1⁄2 cup lukewarm water (mix 1/4 c hot tap water with 1/4 c cold tap water to get lukewarm about 100 F temperature)
- 1⁄4 cup vegetable oil
- 1 teaspoon cider vinegar
-
Topping
- 1 egg white, beaten (or equivalent substitute)
- 2 teaspoons poppy seeds or 2 teaspoons sesame seeds
directions
- Measure flours into a 16 cup bowl, whisk to combine well.
- Whisk in xanthan gum, sugar, yeast & salt.
- Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
- Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
- Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.
- Use immediately, or refrigerate for up to 3 days before baking.
- Divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
- For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
- Brush tops of buns with egg white & sprinkle with seeds.
- Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
- Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° F or 90°C.
- Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.
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RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.