"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.
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
- 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
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.