GLUTEN FREE BATTER BUNS
This recipe is in a cookbook that my Mother In-Law's LDS Relief Society had created for a fundraiser that she gave to me for Christmas about 8 years ago. I decided to try using Bob's Red Mill Gluten-Free All Purpouse baking flour in the recipe for a gluten free way and they turned out great, coming out resembling a wheat roll. When I made them, I didn't have time to allow them to rise, so they came out pretty small. The batter will be like muffin batter. I used an ice cream scoop to pour them into the muffin pan. This will make 12 rolls.
Provided by LDSMom128
Categories Breads
Time 1h
Yield 12 Rolls
Number Of Ingredients 7
Steps:
- In a large stand mixer, or you can use a hand mixer, combine the warm water and the yeast and stir well. Let it sit for about 3 minutes. Add the sugar salt and butter. Mix until well combined. Add the egg and mix well. Add the flour and again mix it well.
- Take out your muffin/cupcake pin and spray the pan well with some PAM spray.
- Using an ice cream scooper, pour the batter into the individual spaces, about 3/4 full.
- Allow the batter to rise in the pan for about 30 minutes.
- Bake at 375 Degrees for about 18 minutes.
Nutrition Facts : Calories 51.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 234.4, Carbohydrate 2.5, Fiber 0.3, Sugar 2.1, Protein 1
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crychik baby
[email protected]Thank you for sharing this recipe! I can't wait to try it.
FBR SECTIONS
[email protected]I'm so glad I found this recipe. It's going to make my gluten-free life so much easier.
Judith AKENDA
[email protected]These buns are a lifesaver for me. I'm gluten-free and I love having a bread option that I can enjoy.
Deborah Hefner
[email protected]I was skeptical at first, but these buns are actually really good. I would never have guessed that they were gluten-free.
Phidim Phidim
[email protected]I'm not gluten-free, but I love these buns. They're so light and fluffy, and they have a great flavor.
towhid islam
[email protected]These buns are a great way to get your kids to eat more vegetables. I sneak in some grated carrots and zucchini and they never notice.
Md Babo Mia
[email protected]I love that this recipe uses almond flour instead of wheat flour. It makes the buns so much healthier.
Cornwin Walker
[email protected]I've made these buns several times now and they always turn out great. They're perfect for burgers, sandwiches, or just eating on their own.
War Shadow
[email protected]I followed the recipe exactly and the buns turned out perfectly. They were so good that I ate two of them right away!
nabadoonka geeska afrika channel
[email protected]These buns were easy to make and they taste delicious. I will definitely be making them again.
Andre Visser
[email protected]I was so happy to find this recipe. My son is allergic to gluten and he loves these buns.
Shauntelle Sapak
[email protected]I made these buns for a party and they were a hit! Everyone loved them, even the people who didn't know they were gluten-free.
Rajan mandal
[email protected]These buns turned out amazing! I've tried many gluten-free bun recipes before, but these were by far the best. They were light, fluffy, and had a great flavor.