Small Batch Gluten Free Buns
Created by QueenBea on September 16, 2014
- Servings: 2
- Prep Time: 15m
- Cook Time: 40m
- Recipe #14289
Ingredients
- 1/3 cup milk (at room temperature)
- 3 tablespoons warm water
- 2 tablespoons melted butter
- 1 teaspoon granulated sugar
- 1/2 teaspoon dry active yeast
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup rice flour (white)
- 2 tablespoon millet flour
- 2 tablespoons quinoa flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca flour
- 1 1/2 teaspoons xanthan gum
How to Make
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Step 1: Fit a stand mixer with the paddle attachment.
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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.
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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.)
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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.
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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.
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Step 6: Allow to cool and remove from pan.
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Step 7: Enjoy!
Nutritional Facts
- 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