Kristis Soft Buns Gluten Free Recipes

Steps:

• Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
• Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
• Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
• Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
• Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
• Slice down the middle and have a sandwich. After all, you deserve one. :) These are also nice toasted.

Steps:

• In a small bowl or coffee cup, combine warm water, sugar, yeast. Let sit and proof for 5-10 minutes. If your yeast doesn't bubble, it's dead, so try again.
• In the work bowl of your mixer, crack one egg, add oil, salt, basil, garlic powder, paprika and black pepper and combine with whisk attachment. Beat until egg and oil are well combined. Mix in yeast slurry.
• Break out your hook attachment (Captain Hook) and add baking soda and xanthan gum. Add all flours/starches and start your mixer. Start on low for about a minute, then to medium until the mixture forms a dough ball and bounces around the work bowl (about 2 minutes). This will look like a gluten dough, so don't be suprised. ;) If it doesn't form a neat, but slightly sticky ball, you need to beat it more or add more flour.
• Divide dough into four pieces and work into balls. Place them in a well-lubricated bowl (I like individual pot pie pans) and cover with cellophane. Let rise for 90 minutes.
• When they've risen, work each out roughly into a circle on a lubricated (but NOT WET!) surface.
• Place on a lubricated cookie sheet or shallow pizza pan. On bottom half of dough, lay out your fillings. Fold top half over fillings and crimp with a fork. Feel free to trim with a pizza cutter for a neater look. Poke three or four times with a fork to let out any steam.
• Spray top with cooking spray (or rub with butter), sprinkle on some parm. and bake in oven at 425 F for 8-10 minutes.

Steps:

• Preheat oven to 400°F.
• Mix together the dry ingredients.
• Mix together the wet ingredients.
• Combine the wet with dry.
• Grease a cookie sheet, then shape dough into hotdog bun shapes if it's sticky, wet a spatula and your hands a bit to form them.
• Bake for about 12-15 minutes, until they start to brown.