Gluten-Free Sandwich Buns

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READY IN: 2hrs 50mins
Recipe by Demelza

This is another recipe from Judith Fertig's book 200 Fast & Easy Artisan Breads. I have never made it, but am posting it by request. The master recipe is already dairy free, and you can use an egg substitute if you need to. It is the assortment of flours & other ingredients that is supposed to give you a finished product that resembles a wheat bread. The recipe notes that the dough is unique, at first it will resemble a very wet batter. After an hour it will thicken to the consistency of brownie batter. After 2 hours it rises to about 1 inch from the top of the bowl & looks like cornbread batter or golden mashed potatoes. The raw dough doesn't taste like a yeast bread dough. I will create a gluten-free recipe book in my shared cookbooks that will include all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. If you don't have a baking stone put your mini pie pans on a cookie sheet for ease of handling. I am sure you could use a jumbo muffin pan instead of mini pie pans. These buns are supposed to freeze well. Check my shared Gluten-Free cookbook for other recipes from this book.

Ingredients Nutrition

  • 2 cups brown rice flour (stone ground)
  • 2 cups tapioca flour (or potato starch)
  • 4 teaspoons xanthan gum
  • 14 cup sugar (white)
  • 2 tablespoons instant yeast (or bread machine yeast)
  • 2 teaspoons salt (fine table, or kosher)
  • 3 eggs (or equivalent substitute)
  • 1 12 cups lukewarm milk (about 100 F) or 1 12 cups soy milk (about 100 F)
  • 12 cup lukewarm water (mix 1/4 c hot tap water with 1/4 c cold tap water to get lukewarm about 100 F temperature)
  • 14 cup vegetable oil
  • 1 teaspoon cider vinegar
  • Topping

  • 1 egg white, beaten (or equivalent substitute)
  • 2 teaspoons poppy seeds or 2 teaspoons sesame seeds

Directions

  1. Measure flours into a 16 cup bowl, whisk to combine well.
  2. Whisk in xanthan gum, sugar, yeast & salt.
  3. Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
  4. Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
  5. 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.
  6. Use immediately, or refrigerate for up to 3 days before baking.
  7. Divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
  8. 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.
  9. Brush tops of buns with egg white & sprinkle with seeds.
  10. Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
  11. Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° F or 90°C.
  12. Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

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