Small Batch Gluten Free Buns

15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #14289

September 16, 2014

Categories: Sandwiches



"I developed this recipe because I am not a regular bread eater but I do enjoy it on occasion. As most people following a gluten free diet know, gluten free bread does not keep long so this is a prefect small batch bun recipe. The buns turn out fluffy and airy like white bread, you can add flax seeds or poppy seeds to this recipe for a bit of crunch or a combination of both; 1 tablespoon of seeds is all you need. This recipe makes two buns, use them as a hamburger bun, or a kaiser bun for sandwiches or as a dinner roll."

Original is 2 servings

Nutritional

  • Serving Size: 1 (150.9 g)
  • Calories 309.4
  • Total Fat - 16.5 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 139.1 mg
  • Sodium - 476.7 mg
  • Total Carbohydrate - 32.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.4 g
  • Protein - 10.4 g
  • Calcium - 80.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Fit a stand mixer with the paddle attachment.

Step 2

Place the milk, water, melted butter, sugar, salt, egg and yeast in the bowl of the stand mixer and mix on low speed for a few seconds until well blended.

Step 3

Add remaining ingredients and mix for 5 minutes on low speed (2 on my stand mixer), scraping down the sides after about 2 minutes. (This should have the consistency of a thick muffin batter.)

Step 4

Coat 2 mini cake pans or 6” pie pans with butter, spoon in the batter into the pans using a sturdy spatula and place in a warm draft free place and allow rising for 30 minutes.

Step 5

Place the bread in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 minutes, until buns are a nice golden brown.

Step 6

Allow to cool and remove from pan.

Step 7

Enjoy!

Tips


No special items needed.

0 Reviews

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