Gluten Free Sweet Potato Buns Recipes

SWEET POTATO BUNS

Sweet Potato Buns image

Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get past your flour-amount phobia, and finally be able to make dough by feel. These are the perfect taste, texture, and appearance for a hamburger bun.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 4h5m

Yield 16

Number Of Ingredients 12

Ingredients

½ pound sweet potatoes, peeled and cubed
½ cup all-purpose flour
½ cup warm water
1 (.25 ounce) package dry active yeast (such as Fleischmann's® RapidRise Yeast)
1 large egg
3 tablespoons melted butter
2 teaspoons honey
1 ¼ teaspoons fine sea salt
3 ¼ cups all-purpose flour, or more as needed
1 egg
1 teaspoon water
1 tablespoon sesame seeds, or to taste

Steps:

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 26.3 g, Cholesterol 27.6 mg, Fat 3.3 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 170 mg, Sugar 1.5 g

GLUTEN FREE SWEET POTATO BUNS

Gluten Free Sweet Potato Buns image

Our three and a half year old is a vegetable hater but loves bread so we try to get in nutrition where we can. The texture of these buns is great so we always have a batch in the freezer now.

Provided by Chef 616082

Categories Yeast Breads

Time 35m

Yield 12 buns

Number Of Ingredients 16

Ingredients

2 teaspoons active dry yeast
1 teaspoon sugar
2/3 cup water (110-120 degrees)
2 small boiled or steamed sweet potatoes (about a cup)
3 tablespoons honey
3 tablespoons butter or 3 tablespoons coconut oil, room temperature
2 eggs, room temperature
1 cup gluten-free oats, ground or 1 cup sweet sorghum
1 cup brown rice flour
1 cup tapioca starch
1/2 cup almonds, ground
1 ounce chia seeds, ground (two tablespoons)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
1 teaspoon sea salt

Steps:

In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
Sprinkle with sesame seeds if you like them.
Bake at 375 for 20-25 minutes until the outside is very golden.
Let sit for ten minutes before removing from pans to complete cooling on racks.

Nutrition Facts : Calories 169.5, Fat 7.9, SaturatedFat 2.5, Cholesterol 42.9, Sodium 394.8, Carbohydrate 21.7, Fiber 3, Sugar 6, Protein 4.3

GLUTEN-FREE SWEET POTATO MUFFINS

Gluten-Free Sweet Potato Muffins image

I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California

Provided by Taste of Home

Categories Breakfast Brunch Snacks

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

2-1/4 cups gluten-free all-purpose baking flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
3 large eggs, room temperature
1 cup mashed sweet potatoes
2/3 cup honey
2 tablespoons coconut oil, melted
1 tablespoon olive oil
1 teaspoon vanilla extract
3 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

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