This is yet another recipe from my amazing mother-in-law. Have I said how thankful I am that she has been doing this whole gluten free thing for years? She has the best recipes and helps me out more than she will ever know! I made this early last week and planned to save some for our cook outs (we had two... one with neighbors on Saturday and one with my parents on the 4th of July). They were so good, though! L and I ended up eating them all before then ;) So, here are her buns:
3 large eggs
1/4 cup coconut oil
1/4 cup sugar
1 1/4 cup milk
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca starch
1/3 c. GF buckwheat flour
1 TBSP active dry yeast
1 tsp. apple cider vinegar
Preheat Oven to 380 degrees.
Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining.
Add dry ingredients.
Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.
Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper.
Oil your hands and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll (or hamburger bun in my case), continuing until all dough has been used for rolls. (This part is fun!)
Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired.
Let it rise in a warm place for five minutes. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.)