Gluten Free Sweet Potato Buns

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READY IN: 35mins
YIELD: 12 buns
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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