Glutenfreestickybuns Recipes

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

Steps:

• Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
• Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
• Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
• Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
• Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
• Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
• While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
• Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

GLUTEN FREE STICKY BUNS

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.

GLUTEN-FREE SANDWICH BUNS

Steps:

• Measure flours into a 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, sugar, yeast & salt.
• Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• Divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Brush tops of buns with egg white & sprinkle with seeds.
• Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
• Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° F or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

GLUTEN-FREE STICKY RICE BUNS

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.