Small Batch Gluten Free Buns
"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
Ingredients
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.
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