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Gluten Free Buns

Gluten Free Recipes

Make your own home made gluten free buns for hot dogs, hamburgers or rolls. You can double the recipes to make bigger batches, if needed. Includes a delicious recipe for Hot Cross Buns.

Gluten Free Buns

Hamburger or Hot Dog Buns

3/4 cup rice flour
1/4 cup potato starch
1/2 cup tapioca starch
2 teaspoons gluten-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar

Recipe Directions

Preheat oven to 400 degrees. Mix above ingredients.

In a separate bowl mix the following:
2 eggs
1/3 cup oil
1/2 cup milk

Mix wet ingredients with dry ingredients. Spray cookie sheet with pam and then spray inside of muffin rings. Put two very large spoonfuls of batter in each, make sure the rings aren't to close to each other.

Sprinkle with sesame seeds. and bake immediately for 13 to 15 minutes, until buns are nice and golden-brown on top.

For Hot Dog Buns

Add 1/4 to 1/2-teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5-inches long; sprinkle with sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. When their thawed microwave one for about 15 to 20 seconds, just long enough to warm them.

Recipe Note

Don't undercook or these will fall when cooling. Take out of muffin rings and let cool completely.

Recipe Variation

Add 1-cup grated Cheddar cheese for a cheese bun.

Hot Dog Serving Suggestion

Another fun microwavable lunch is a hot dog topped with American cheese and wrapped in a corn tortilla (wrap it all in waxed paper to heat in the microwave).


Hot Cross Gluten Free Buns

Hot Cross Buns

Hot cross buns made with gluten free flour, olive oil; seasoned with cinnamon and sweetened with raisins.

2 cups superfine gluten-free white rice flour
2/3 cup tapioca flour
1/2 cup potato starch flour
1/3 cup sugar plus 2-teaspoons for yeast
2/3 cup powdered milk
3-1/2 teaspoons Xanthan Gum
1-1/2 teaspoons salt
2 teaspoons cinnamon
1-1/2 tablespoons rapid rise yeast
1/4 cup olive oil
3 eggs
1 teaspoon vinegar
1 cup yellow raisins
1/2 cup mixed peel (optional)
2 tablespoons melted butter

Dissolve 2-teaspoons sugar in warm water. Add yeast and let proof. Combine dry ingredients in bowl of mixer. Mix eggs, oil and vinegar and add to dry ingredients. Add proofed yeast and beat on high speed for three minutes. Stir in raisins and mixed peel.

Grease two round pie pans. Rice flour hands, cut dough in half, and roll eight buns per pie pan, placing one in the center and seven around. With a knife blade dipped in rice flour, cut an X on top of each bun, and brush with melted butter. Let rise in a warm place for 35 to 40 minutes. Bake at 375-degrees for 30 to 35 minutes.

Icing:
1 tablespoon butter
1/2 cup powdered sugar
1 teaspoon water
1/8 teaspoon almond extract
1/8 teaspoon orange extract

Cream above adding more sugar to get desired consistency. While still warm, ice a cross on top of each roll.

Note: These Hot Cross Buns freeze well.

Nutrition Information

Recipe makes 16 rolls.