Thursday, October 10, 2013

Best Gluten-Free Butter Buns

I have worked on this recipe for a while, trying to get moist buttery buns. I have had many buns that have failed but finally succeeded in a really good bun. They are moist and wonderful warm out of the oven. The crust is crispy like French Bread and super moist inside. Tonight I made them and had them warm with cheese. Mmm Good! This recipe also uses Psyllium Husk instead of guar gum or xanthan gum.  Please let me know if you enjoy them.  
Wet Ingredients
1 cup warmed milk, 110°
1/4 cup melted butter
1 egg
2 tablespoons sugar
1 teaspoons apple cider vinegar
1 teaspoon salt

Dry Ingredients, Sift and mix together well
2-1/2 cups Brown Rice GF Mix *See Below
4 teaspoons Psyllium Husk
2 teaspoon EnerG egg replacer
1 teaspoon gelatin
1/8 teaspoon ascorbic acid
2-1/4 teaspoons Bread machine Yeast

Turn your oven on to 200° for about 10 minutes and then turn off.
Warm your bread machine pan with hot water from the tap, meanwhile, sift and mix together your dry ingredients in a separate bowl, set aside.
Pour out the hot water from the bread machine pan. Add the wet ingredients to the bread machine pan, mix together well with a whisk.
Add your mixed dry ingredients on top of the wet ingredients in the bread machine.
Add the bread machine yeast on top of the dry ingredients.
Start your bread machine on the dough setting and let the machine knead your dough for about 10 to 15 minutes. Scrap down the sides if necessary.

While your bread machine is kneading your dough, prepare you muffin pan.

I use a stone muffin pan. Take 1/2 Tablespoon of butter and distribute it between the muffin cups. Put the pan in the warmed oven until the butter is melted. Heating the stone muffin pan also helps the buns rise. This recipe makes approximately 10 - 12 dinner rolls. When the dough is done kneading, using a heaping 1/4 measure cup and put in your muffin cups. Rise 20 minutes in a warm oven; then cook 25 - 30 minutes at 400°.

Brown Rice Gluten Free Flour Mix
3 cups Brown Rice Flour
3 Cups Potato Starch
2 cups Tapioca Starch

Sandra D. Halpenny © 2013 All rights reserved