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
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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

Gluten-Free Zucchini Muffins Recipe

In this recipe I use Heinz Oatmeal Baby Cereal with Apples and Cinnamon for flavor, but you can also use Oatmeal flour or Gluten-free flour blend. I also use 1/4 light ricotta cheese for moisture.

Dry Ingredients
1-1/2 cups gluten-free flour blend that has guar gum or xanthan gum included 
1/2 cup Heinz Oatmeal Baby Cereal with Apple and Cinnamon
 1 teaspoons powder egg replacer (I used Ener-G)
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Cinnamon
1/2 teaspoon salt
 
Wet Ingredients
1 egg
1/4 cup Canola oil1/4 cup light Ricotta cheese
1/2 cup sugar
1 cup milk or almond milk
1 cup packed grated  zucchini

Semi-sweet Chocolate Chips to sprinkle on top

---------------------------------------------------------------------------Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.
 
In a large bowl, sift and whisk together all the dry ingredients.

In a separate bowl whisk the egg, then add the remaining wet ingredients.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. 
Sprinkle chocolate chips on top. I use about 5 chips per muffin.

Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2012 All rights reserved

Oat Chocolate Chip Bars

The "Oat Chocolate Chip Bars" are a fast way to make cookies without scooping out little teaspoons. If you want thick bars, use the 13 x 9-inch pan. If you like thinner crispier bars, spread the mix out on a cookie sheet.

Ingredients

1/4 cup butter, softened
2 tablespoons coconut oil, melted
1/2 cup applesauce
1/4 cup Light Ricotta Cheese
3/4 cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1/4  cup milk or almond milk
2  teaspoons vanilla

1-3/4  cups Gluten-free flour mix that includes guar gum or xanthan gum
2  teaspoon baking soda
1/2  teaspoon salt 

2-1/2  cups Gluten-Free Oats
1  cup semi-sweet chocolate chips
1/2  cup chopped nuts (optional)

Heat oven to 375°F. Beat butter, coconut oil, applesauce, ricotta cheese and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well by hand. Stir in oats, chocolate chips and nuts; mix well.

Press dough onto bottom of greased 13 x 9-inch baking pan. 

Bake 30 to 35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Sandra D. Halpenny © 2012 All rights reserved

Crispy Chocolate Gluten Free cookie recipe

This recipe started because I was going to make a cheese cake. I then realized I didn't have chocolate cookie crumbs for the crust. I went to the store to look for a chocolate cookies or crumbs and the store wanted $6.00 for a small box of cookies. This is the cookie recipe that I came up with. They are quite good, so if you are going to use them for a crust, don't let your kids see or taste them first.

Crispy Chocolate Gluten Free Cookies
Wet Ingredients:
1/2 cup butter, room temperature
1 cup sugar
1-1/2 teaspoons vanilla
1 egg

Dry Ingredients:
1-1/4 cup Featherlight Flour Blend*
1/2 cup cocoa powder
2 teaspoon EnerG egg replacer
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

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Preheat oven to 350F

Beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more.

Add vanilla and egg. Beat together again for 2-3 minutes.

In a separate bowl, sift and mix the dry ingredients (flour mixture, cocoa powder, egg replacer, xanthan gum, baking soda, baking powder, and salt). Stir together or whisk together gently.

Add dry ingredients to sugar/egg/butter mixture. Mix together on low speed until the dough comes together. (It will come together, even though at first it appears like it won’t.)

Roll up dough into log about 1-1/2 to 2 inches around in plastic wrap and refrigerate for about an hour. You can also freeze part of the dough for up to 2 weeks to make fresh cookies later.
Using sharp knife, slice dough into 1/4 inch thick slices and place 1 1/2 inches apart on baking sheet.

Cover cookie pans with parchment paper.

Bake the cookies for 10 - 15 minutes. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.

Store cookies in an airtight container for up to 10 days or so.
 

Sandra D. Halpenny © 2010 - 2011 All rights reserved

* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread

1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour (Please note: I do not use the potato flour)

My Favorite Brown Rice Pasta

If you are in Canada, I just noticed that Well.ca has my favorite pasta. Well.ca also has free shipping. Wow, good pasta and free shipping!

Plain Gluten Free Muffins Recipe

This muffin recipe is a great plain muffin. These muffins can be used as dinner rolls or add the extra sugar and chocolate chips and you have a wonderful dessert muffin.

Dry Ingredients
2 cups sifted feather-light mix*
1/2 to l teaspoon salt
l teaspoon egg replacer
l-1/2 teaspoon xanthan
1/2 Tablespoons sugar (for sweeter rolls, you can add up to 2 TBSP)
4-1/2 teaspoons double acting baking powder

Wet Ingredients
3 Tablespoons Canola oil
l each egg
l-1/2 cup milk (or milk substitute)

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1. Sift together dry ingredients, flour, egg replacer, xanthan, baking powder sugar and salt. Make a well in center.
2. Combine wet ingredients, egg, milk and oil.
3. Add wet to dry and stir only until flour is moistened. Do NOT over mix.
4. Fill greased muffin pans 2/3 full.
5. Bake in hot oven (400°F,) 20 - 25 minutes, or until done.
When done, immediately take out of muffin pan and cool on wire rack.

Sandra D. Halpenny © 2010 - 2011 All rights reserved

* Bette Hagman's Featherlight mix
Featherlight Mix - from Bette Hagman's Gluten Free Gourmet Bakes Bread


1 cup Rice flour (I use Brown Rice flour)
1 cup cornstarch
1 cup tapioca starch
1 Tablespoons potato flour  (Please note: I do not use the potato flour)
Mix well

My Absolutely Favorite Gluten Free Bread Recipe

I use this recipe for bread, hamburger and hot dog buns, pizza crust (precook 20 minutes pizza shell, before cooking with your toppings), and dinner rolls. This is our family's favorite and most versatile white bread recipe.

To mix this bread recipe I use the bread machine. But, do not use the bread machine to cook the bread, the bread machine has too long of a rise cycle (you only rise 15 minutes when using Bread machine yeast) or you will end up with a big air hole in the finished bread. You might want to try regular yeast when using the bread machine, but I haven't tried this, so I am not sure if it will make a difference.

Wet Ingredients
1 cup hot water, 110°
1/4 cup extra virgin olive oil
1 egg plus 1 egg white
2 tablespoons sugar
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Dry Ingredients, Sift and mix together well
1 cup Sorghum Flour blend
2 cups potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon gelatin
1/8 teaspoon ascorbic acid

1-1/2 tablespoons Bread machine Yeast

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 bread for about 10 to 15 minutes.

I use Becel margarine to coat any pan I am cooking the different breads in.

Dough makes 2 small or 1 large loaves of bread, Rise 15 to 20 minutes in a warm oven, Only let the bread rise until double, more than that and you will have an air hole in the center of your loaf. Cook 30 minutes at 400°. Cover bread with foil half way through cooking if the crust is getting too brown. We like the crispy brown crust, so I do not cover mine.

Or, 2 pizza shells, Rise 15 minutes in a warm oven, cook 20 minutes at 400°. At 10 minutes into the cooking, I change racks that the pizza shells are on, so the bottoms don't get too brown. I freeze the second shell after cooling for 5 minutes on a rack, putting it into a large Ziplock freezer bag.

Or, approximately 12 large dinner rolls, hamburger or hot dog buns. Rise 15 minutes in a warm oven; cook 20 - 30 minutes at 375°. The dinner rolls I cook in a muffin pan, using a heaping 1/8 measure cup. I usually have extra dough, so I make a small loaf of bread too.

Sandra D. Halpenny © 2010 - 2013 All rights reserved