Gluten-free potato and sour milk buns
Votes: 4
Time: 2 hours.
Complexity: easily
Quantity: 8 buns
Complexity: easily
Quantity: 8 buns
A step-by-step recipe for gluten-free potato and buttermilk buns.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gluten-free flour mix
- 3 cups (435 g) white rice flour
- 1.5 tbsp. (190 gr.) tapioca flour
- 0.75 cups (120 g) potato starch
- 1 tbsp (8 g) xanthan gum
- 1.5 tsp. (5 gr.) salt
Buns
- 2 tbsp instant potato flakes
- 2 tbsp. l. skim milk powder
- 1 tbsp. sugar
- 1 packet of gluten-free instant dry yeast
- 1 teaspoon of salt
- 2 tbsp (30 g) butter at room temperature, plus extra for greasing
- 1 tbsp. sour milk room temperature
- You will need: parchment paper
We recommend
Recipes with similar ingredients: rice flour, tapioca, dry milk, sour milk, starch
Cooking the dish according to the recipe:
- Prepare a gluten-free flour mixture: In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.
- Make gluten-free bunsIn the bowl of a stand mixer fitted with the paddle attachment, combine the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons (30 g) butter, and 1.75 cups (1/2 cup) plus 2 tablespoons of the gluten-free flour mix on medium speed. With the mixer running, pour in the buttermilk and mix until the dough is smooth and pulls away from the sides of the bowl.
- Place a large piece of parchment paper on the countertop and lightly dust it with a little gluten-free flour mixture. Grease an 8x8 inch (20x20 cm) pan with butter. Carefully roll out the dough to about 3 inches (7 cm) thick.
Cut into 8 equal pieces and place in the prepared pan, evenly spaced. Cover with plastic wrap and let rise until doubled in size, about 1 hour 30 minutes. - Preheat oven to 180°C. Bake the buns until golden brown, about 24 minutes. Remove from the oven and spread with butter. Serve the potato buns warm or cooled.
Author of the recipe - Silvana Nardone is the author of gluten-free recipe books.
Categories:
Similar recipes
