Рецепт Gluten Free and Egg Free Sandwich Buns now Yeast Free too!
In my never ending quest to eat healthier I have started remaking some of my older bread recipes and leaving out the yeast. This past week I remade my gluten-free, egg-free sandwich buns to be yeast free also with excellent results.
They still rose. They tasted excellent. They were soft and the texture reminded me of a fresh from the oven, steaming Thanksgiving dinner roll.
Here is the new, yeast free recipe.
Ingredients
- 1 cup Potato Starch (not potato flour)
- 1/2 cup Tapioca Flour
- 1/2 cup Arrowroot
- 1/2 cup Brown Rice Flour
- 1/2 cup Sweet Rice Flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 and 1/2 teaspoons Xanthan Gum
- 1 teaspoon Guar Gum
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 cup buttermilk
- 1 tablespoon clover honey
- 3 tablespoons Flaxseed Meal
- 9 tablespoons hot water
- Begin by whisking the flours, gums, soda, powder, salt, and 1/4 cup sugar together thoroughly in a bowl and set aside
Next, set out the buttermilk to come to room temperature. Then mix the Flaxseed Meal with the 9 tablespoons of hot water. Set this aside to get goopy and thicken up.
Now, in your stand mixer bowl, with dough hooks attached and the flour mixture in the bowl, begin mixing in the buttermilk and the flaxseed mixture. Be sure to allow time to mix thoroughly. The dough should be sticky and thick.
Preheat oven to 350 degrees. Use a cooking spray to coat your pan. I use Crisco olive oil.
Since the dough is super sticky at this point. I use Crisco cooking spray to coat my 1/3 cup measuring scoop then use the scoop to transfer the dough in nice 1/3 cup portions to my bun baking pan.
Spend a little more time at this step to make prettier buns. Next, place into the 350 degree oven to bake for 45 minutes.
They easily remove from the pan and break apart into buns. I cooled them on a wire rack briefly before serving.
Shawn and I loved these and will definitely make them "yeast free" from now on.
Enjoy!