Gluten Free Sweet Potato Buns Recipes

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.

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.