Gluten Free Sticky Buns Recipes

GLUTEN FREE STICKY BUNS

Gluten Free Sticky Buns image

I found this recipe in a local book put out by a Elementary School. I thought it would benefit the many people we have are Zaar who need gluten free recipes.

Provided by Shirl J 831

Categories Breads

Time 28m

Yield 12 rolls

Number Of Ingredients 12

Ingredients

1 1/2 cups rice flour
1 1/4 cups potato flour
1 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon salt
2 tablespoons sugar
4 eggs
2/3 cup oil
1 cup milk
3 tablespoons butter, melted
1/2-1 teaspoon cinnamon or 1/2-1 teaspoon cinnamon sugar, mixture* you may add more cinnamon if you prefer
powdered sugar, for drizzle

Steps:

Preheat oven to 375. Mix dry ingredients well in a large bowl. Add eggs, oil and milk; stir well (if too soft, add a little more flour). Spray 20 inch long piece of wax paper with cooking spray. Scoop dough onto paper with wet or oiled hands. Spread into 10x14 rectangle. Drizzle on melted butter and sprinkle generously with cinnamon.sugar mixture. Lift long side of wax paper and dough will start to roll. Cut into 12 pieces. Bake in large muffin tins for 18 minutes, till golden brown. Sprinkle with powdered sugar while still warm.

Nutrition Facts : Calories 309.6, Fat 17.7, SaturatedFat 4.5, Cholesterol 72.5, Sodium 262, Carbohydrate 32.9, Fiber 1.5, Sugar 2.8, Protein 5.1

GLUTEN-FREE STICKY RICE BUNS

Gluten-Free Sticky Rice Buns image

Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.

Provided by Anna Stockwell

Categories Wheat/Gluten-Free Rice Green Onion/Scallion Sesame Backyard BBQ

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups white sushi rice
2 teaspoons kosher salt
1 teaspoon rice wine vinegar or white wine vinegar
2 scallions, finely chopped
2 tablespoons sesame seeds, plus more for serving
Sesame oil (for brushing)

Steps:

Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
Do Ahead
Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.

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