Fluffy Gluten Free Buns (for real…)

Amy:

Fluffy Gluten Free Buns

I got this recipe from my Nana.  By the time she told me about it and I got around to making it she has already made them three times because they were that good!  This recipe will not disappoint!  They turn out fluffy and light, almost like a mixture between a biscuit and a Yorkshire pudding.

Master mix (can easily be halved)

8 cups white rice flour
4 cups brown rice  flour
3 cups sweet rice flour (I couldn’t find this so I substituted sorghum flour)
1  cup sugar
1 tablespoon  salt                         
7 tablespoons xanthan gum
2 2/3 cup skim milk powder.
Sift together 2 or 3 times.  Store in air tight  container. Good for buns or pizza dough.
                             
Gluten Free Bun Recipe
2 T Instant yeast
3 cups hot water (110F or 44C)
4 cups Master  Mix
1/3 cup canola oil
4 eggs 
Optional ingredients (sunflower seeds, flaxseed, chia seeds, raisins + cinnamon, etc.)
Directions:
1. Mix together in mixer all above ingredients.  Beat together for 3 minutes.
2. Let rise in the warm place for 15 min.
3. Beat  again for 3 minutes.
4. Divide between 24 WELL greased  muffin cups or mini loaf pans. Let rise uncovered  for 15 mintes in a warm place.
5. Bake at 350F for 15-20 minutes, tent halfway through with tinfoil to keep it from browning too much.
6. Let cool a few minutes before removing from pans.
Serve fresh and warm.  Buns will turn stale quickly in the fridge so store in the freezer and pull out as needed, reheats well.
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