Gluten Free Sweet Potato Buns

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.

• Ready In: 35 mins
• Yields: 12 buns

Ingredients

• 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

Directions

1. In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
2. In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
3. 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.
4. 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.
5. 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.
6. With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
7. Sprinkle with sesame seeds if you like them.
8. Bake at 375 for 20-25 minutes until the outside is very golden.
9. Let sit for ten minutes before removing from pans to complete cooling on racks.