Gluten Free Batter Buns Recipe
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.
Ingredients
- 2/3 cup warm water
- 1 tablespoon yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup butter (Use a Gluten Free Margarine) or 1/4 cup margarine (Use a Gluten Free Margarine)
- 1 egg
- 1 2/3 cups bob's red mill all-purpose gluten-free flour
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 308gCalories: 51.2kcalCarbohydrates: 2.5gProtein: 1gFat: 4.3gSaturated Fat: 2.6gCholesterol: 25.7mgSodium: 234.4mgFiber: 0.3gSugar: 2.1g
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