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 perfect as it only makes two buns. They 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. If you prefer a “whole wheat” consistency type of bread, add 1 tablespoon ground flax seed to this recipe. Use them as hamburger buns, or a kaiser bun for sandwiches or as a dinner roll.

INGREDIENTS

1/3 cup milk at room temperature

3 tablespoons warm water

2 tablespoons melted butter

1 teaspoon sugar

1/2 teaspoon dry active yeast

1/4 teaspoon salt

1 egg

1/4 cup white rice flour

2 tablespoon millet flour

2 tablespoons quinoa flour

2 tablespoons potato starch

2 tablespoons tapioca flour

1 1/2 teaspoons xanthan gum

DIRECTIONS

Fit a stand mixer with the paddle attachment.

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.

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.)

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.

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.

Allow to cool for 5 minutes and remove from pan; cool completely.

Enjoy!

Look how light and fluffy it turns out.

I guarantee it will not fall apart when you bite into it and you will enjoy this as much as you enjoyed regular glutenous white buns!