Kristis Soft Buns Gluten Free Recipes

Steps:

• Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
• Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
• Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
• Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
• Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
• Slice down the middle and have a sandwich. After all, you deserve one. :) These are also nice toasted.

Steps:

• Preheat oven to 350°F.
• In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
• With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
• Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
• Bake for 10 to 15 minutes, or until edges begin to brown.
• Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
• Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.

Steps:

• Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
• Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
• Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
• Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
• Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.

Steps:

• Preheat oven to 450 (make sure you do this first). It's really important that you work these biscuits as quickly as possible and get them RIGHT INTO THE OVEN! It will help the rise and texture so much if you do --
• In a large mixing bowl, combine all dry ingredients. Work in butter and shortening with your fingertips until it is all broken up evenly (this might be effective in the food processor, but I haven't tried it). Feel free to squish it into the dry mix until it's all sort of rubbed in and no clumps are left. Work as quickly as you can to minimize softening the fat.
• Make a well in the center of your dry goods/fat combination and pour the buttermilk into the center. Start with just one cup and mix it all in by hand. If the dough isn't just almost so sticky it can't be worked, add more buttermilk (this is going to depend on many factors, including the weather and the mood of your flours).
• Flour your work surface (I like to use sweet rice flour) lightly and turn out your super sticky dough. Turn it into itself (like a knead, but more gentle) 5 or 6 times, just until it comes together.
• Push the dough out into a round that is about 1 inch thick. The best biscuits come from an evenly thick dough, but they are kind of forgiving, so don't worry over it too much if it's close. Find something round with an approximate measurement of 2" -- biscuit cutter would be great, but I don't own one, so I just use a cup that has a similar diameter (be sure to grease it REALLY good or that dough will never come out).
• Push your 2" round thing down through the dough completely before twisting to release. Put biscuits on a greased glass dish (pyrex type critter), so that they're touching but not squished together. Brush the tops with butter (or spray lightly with pan spray) and bake for 20 minutes for a soft biscuits, 30-35 for a hard biscuit.
• Let rest at least 10 minutes for structure to set, then eat until they make you sick. This will make 9-16 biscuits, depending on the size of your cutter and the thickness of your biscuits.