Easy Gluten-Free Buns (for the baking challenged)


I was very challenged in the bread making department until I discovered the link below...One of the things I was doing wrong in the past was not letting my yeast rise enough. Also, it's so important not to switch out flours because some such as bean flours are heavier than others such as rice flour.(so if you do switch it out and it doesn't work don't blame the recipe your using) I don't have easy access to the various flours out there and I don't like to have to find different types of flours for a recipe. I like to keep it simple because I hate baking... its just so dame time consuming. I changed this recipe to buns because I find it more easy to cut cleanly than bread. I do 2 batches of buns at the same time. That gives me 10 buns to freeze for whenever I need them. If you have had problems with gluten-free baking this one is fool proof.

Based on the following gluten-free bread recipe...





1 1/2 cup very warm water (105 degree)
2 1/2 tsp yeast
2 Tbsp sugar (Redpath brand is vegan)

1/4 cup water
2 Tbsp ground flaxseed
1 Tbsp grapeseed oil
 
2 1/2 cups Bobs Red Mill Gluten Free All Purpose Flour
2 tsp xanthan gum
1 tsp sea salt
1/4 ascorbic acid (optional)

5 bun molds


In one bowl (I use a glass measuring cup that holds two cups) add the very warm water, yeast, and sugar. Stir and let sit in a warm place until a thick foam (around 1 inch) appears on top.

While the yeast is bubbling, in a smaller bowl mix the water, ground flaxseed, and oil. Stir and let sit.

Put dough blade in a food processor. Add the flour, xanthan gum, sea salt. Mix well.

Add the flax mixture to the yeast mixture and stir. Open the top of the food processor, and with the processor running, gently pour the liquid into the dry ingredients. Mix well. Stop and scrape the edges and mix again until the dough forms a lump.
 
Place dough in 5 WELL OILDED molds (coconut oil is a yummy choice) Let rise to just above the top of the molds with the oven set at 350F. The heat from the oven will help it rise. Put some spice jars around your mounds. Put baking sheets or something flat on top of spice jars. Put a tea towel over everything Leave till it rises about 45 minutes.
 
Once they have raised bake on the middle rack uncovered for 15 minutes. Then cover the buns with foil so the tops of them won’t get too over cooked. Cook for 25 minutes more. They will fall a bit and not be as "high" as a wheat loaf, but it is soft, and tasty.
 
When they have cooled use a spoon along the sides of each mold to loosen the bread up. Then flip them out onto a plate. You can rub coconut oil on the top of the loaf if you don’t like a crusty top. Once they have cooled put them in the fridge or freezer.
 
Tip - To make cleaning your molds easier pour hot water into them and wait till the water loosens up the stuff left in the molds after yours buns have been removed.