Gluten Free Sandwich Buns Recipes

Steps:

• It is very important to have a very hot oven for this recipe. Preheat oven to 400 degrees. Grease 1 or two cookie sheets or muffin top tins.
• In your electric mixer, beat the flour, salt, eggs, sugar, and milk or water on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.
• Working quickly, spoon this mixture by 1/2 cup portions onto prepared cookie sheets or muffin top tins. Allowing this batter to sit for more than a minute or two will result in deflated buns! Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.
• If you desire a soft edge to the bun (as with commercial buns) use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.
• If desired, sprinkle with sesame seeds, poppy seeds, or coarse salt - this will improve the finished appearance of the cooked bun.
• Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
• Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns - it is not unusual for the buns to deflate by about 1/3. This is okay! The deflation causes the very fine texture you will see, when you cut/split the bun. *To have less deflation, use the smaller amount of water - this will cause a denser bun.

Steps:

• Measure flours into a 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, sugar, yeast & salt.
• Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• Divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Brush tops of buns with egg white & sprinkle with seeds.
• Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
• Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° F or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
• Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough.
• Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet; brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes.
• Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.