Gluten Free Sandwich Buns

 
 
"Give us this day our daily bread"
For thousands of years bread has been a staple food in most cultures around the world.  Depending on the region, bread comes in many different forms, from flat bread to sour dough to cinnamon buns.  Metaphors such as "bread-winner" and "putting bread on the table" prove that bread is more than just food, it is life.  
 
  When I was about seven years old my grandma had a heart attack and came to live with us for a while.  As part of her recovery her doctor suggested she start making bread for exercise.  We all thought this was great because when we came home from school there were fresh homemade bread and buns waiting for us.  Since then my family has made bread; my Mom and Dad, and even I started making bread around age 16.  I have always made bread for my family and now my daughters and daughter-in-law are continuing the tradition.  Imagine my disappointment when I learned that I was gluten intolerant.    
  It has turned out Ok.  I feel better and I have learned to eat a bit differently.  The standard North American diet contains too much bread.  People commonly have toast for breakfast, a sandwich for lunch and then often some gluten at dinner time as well, maybe pasta or buns, or pizza.  When not eating so much bread I hope I am getting more fruits and vegetables and maybe I will be healthier.
But...there are times when bread is just the perfect thing!  Sometimes you need a sandwich!  If you have to take lunch to work, or school, or just when you need to grab something quick on your way out the door. I have been experimenting with different recipes for a while now but hadn't been completely happy with the results.  Even when I followed a recipe my buns were a bit like hockey pucks and my bread was best suited for use as a door stop. Lately I did a bit more research and have come up with a bun recipe that I am ready to share.  I have added a few different things such as baking powder and vinegar that when combined help to get more air in the dough and I have also added fruit pectin crystals which help the buns to stay moist longer.  

These buns are so light!  They have a nice crust and a tender chewy inside!

 
I have baked them in various pans.  They work well in muffin tins for a "dinner roll" and in mini-loaf pans.  This recipe also fits in one regular loaf pan, in there it needs to rise a little longer so it isn't too heavy.  I like to make my buns in a Muffin-top pan or in 5" tinfoil pans.  They are the perfect shape for a sandwich or a hamburger bun.
 

Gluten Free Sandwich Buns

Ingredients 

  • 1 1/2 cup gluten free flour blend
  • 1/4 cup ground flax
  • 3/4 cup almond flour
  • 1 cup tapioca starch
  • 1 Tbsp instant yeast
  • 1/2 tsp sea salt
  • 1/2 tsp fruit pectin crystals (Certo)
  • 1/2 tsp gluten free baking powder 
  • 1/4 tsp xanthan gum
  • 2 eggs
  • 1 tsp vinegar or lemon juice 
  • 1/2 cup milk
  • 1 Tbsp honey
  • 1/2 cup boiling water
  • 1/4 cup melted butter   

Method

In a medium mixing bowl combine all dry ingredients, mix well with a spoon.  In a separate bowl combine all liquid ingredients in order given, and mix.  Add liquids to the dry mixture and stir until combined; then beat for 2 minutes with an electric mixer.  Fill greased baking pans.  I use about 1/3 of a cup per bun in a muffin top pan or in 5" tinfoil pans. Let rise in a warm place for 35 minutes( 10 minutes longer for bread).  Bake at 350 degrees for 15 to 20 minutes for buns (30 to 40 minutes for a full loaf of bread).
Cool on a wire rack.  Freeze extras for later use.

1 comment

Richard C. Lambert said...

intolerance that way, but you just may develop an intolerance to corn instead. Or rice. Or potatoes. You get the gist.free baby samples