2 large eggs, room temperature (or 2 Tbsp. flax meal dissolved in 6 Tbsp. warm water)
2 Tbsp. warm water
1 cup unsweetened applesauce
1/4 cup oil (we use corn oil)
1 tsp. cider vinegar or rice vinegar
2 cups gluten free all purpose flour (we use Bob's Red Mill)
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
2 tsp. xanthan gum or guar gum
2 tsp. yeast, optional
1. Preheat oven to 350 degrees. Grease 6-8 muffin cups. 2. Mix egg or flax goo, water, applesauce, oil, and vinegar in a bowl until combined. 3. In the bowl of a stand mixer, place flour, baking soda, baking powder, sugar, salt, xanthan gum and yeast (if using) and blend together. With mixer on low speed, add wet ingredients to the dry ingredients. 4. Using an ice cream scoop, distribute the dough evenly among the muffin cups. Immediately place the pan in preheated oven and bake for 35 minutes until internal temperature registers 160 degrees on a thermometer. Remove rolls from oven and let sit for 5 minutes before serving.
Prepare buns as above from steps 1-3. Line a baking sheet with parchment paper. Grease 7 -8 english muffin rings or large canning jar rings and place them on the baking sheet. Using an ice cream scoop, place dough in the rings and smooth tops. Sprinkle with gluten free oats or sesame seeds if desired. Bake at 350 for 35 minutes as above.
|Burger buns topped with gf oats.|
Prepare buns as above from steps 1-3. Use baguette pans or form heavy duty aluminum foil into the correct shape. Place a scoop of dough into each greased form (makes about 8) and pat into shape using a small spatula sprayed with oil. Bake for 40-45 minutes as directed above. Remove from forms, cool, and split down the center.
|Dog buns in foil forms.|
|The finished buns!|