Prep 10 mins
Cook 25 mins
Our three and a half year old is a vegetable hater but loves bread so we try to get in nutrition where we can. The texture of these buns is great so we always have a batch in the freezer now.
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2⁄3 cup water (110-120 degrees)
- 2 small boiled or steamed sweet potatoes (about a cup)
- 3 tablespoons honey
- 3 tablespoons butter or 3 tablespoons coconut oil, room temperature
- 2 eggs, room temperature
- 1 cup gluten-free oats, ground or 1 cup sweet sorghum
- 1 cup brown rice flour
- 1 cup tapioca starch
- 1⁄2 cup almonds, ground
- 1 ounce chia seeds, ground (two tablespoons)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- 1 teaspoon sea salt
- In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
- In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
- Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
- In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
- Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
- With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
- Sprinkle with sesame seeds if you like them.
- Bake at 375 for 20-25 minutes until the outside is very golden.
- Let sit for ten minutes before removing from pans to complete cooling on racks.