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GLUTEN FREE BUTTERMILK BUNS A RECIPE INSPIRATION

Theses buns were so good, light and fluffy on the inside, slightly crunchy on the outside.  In looking at Andrew’s Cinnamon bun recipe, (which is the best gluten free Cinnamon Bun I have ever tasted!) I made some changes to the amounts, and the ingredients.  The amount here made 7 buns – next time I would double the recipe – we just wanted to sit down and eat them all!  Thanks Andrew for such a delicious versatile recipe!

2/3 cup of Buttermilk plus 1 Tblsp. (I used Kefir milk) – any milk with vinegar added should work

1 Tblsp. Yeast

1 Tblsp. honey

1/2 cup Cornstarch

1/4 cup Tapioca Starch

1/2 cup Sweet Rice Flour

1/4 cup Potato Starch

2 tsp. Xanthan gum

2 tsp. Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. salt

1/4 cup plus 1 Tblsp. Grape Seed oil

1 egg

Pre heat the oven to 200 degrees.

Heat up the milk just until warm.  Add in the honey, stirring to dissolve.  Sprinkle in the Yeast and allow to proof.

Meanwhile, mix up the dry ingredients in a bowl, and whisk to combine.  In another bowl, whisk up the egg until light and add in the oil, whisking to combine.

Add the egg/oil mixture and the proofed yeast to the dry ingredients, stirring to combine.  The batter will be very sticky.

Lay parchment paper onto a baking sheet.  Using a spoon, scoop out a large amount of dough, swirling with the spoon to shape into a round shape.

Turn the oven off, and place in the baking sheet, allowing the buns to raise for one hour.

Turn the oven up to 400 degrees and bake about 18-20 minutes.   Transfer to a wire rack to cool.  Serve warm with butter for any dinner meal or with butter and jam for breakfast.

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