Print
Email
Add a photoServings: 12
Ingredients
- 1/2 c. garbanzo bean flour (or possibly soy bean flour)
- 3/4 c. cornstarch
- 1/4 c. tapioca starch flour
- 1 c. white rice flour
- 2 tsp zanthan gum
- 1 tsp salt
- 1 tsp unflavored gelatin
- 4 Tbsp. brown sugar
- 2 Tbsp. flax seed grnd
- 1/2 c. liquid egg substitute
- 2 Tbsp. margarine melted
- 1 tsp vinegar
- 1 1/2 c. water
- 4 1/2 tsp dry yeast
Directions
- Combine all dry ingredients in a medium bowl, except for one tsp sugar.
- Dissolve the 1 teaspoon sugar in the 1 1/2 c. hot water with the yeast. Set aside to foam.
- Beat Large eggs slightly, then add in butter and vinegar. Using regular mixer beaters, beat on low speed until all ingredients are mixed. Add in the yeast water. Stir liquids into dry ingredients with mixer and then beat at high speed until just smooth. (3 - 4 minutes.) Don't OVERMIX!
- Spoon dough directly into muffin tins that have been sprayed with Pam or possibly other non stick cooking spray. Fill to 2/3 full, or possibly less if you wish thinner buns. Let dough rise till doubled in bulk. Preheat oven to 400 degrees, bake buns for about 25 min. Cover with foil the last 15 minutes to avoid burning the tops.
- Notes: You may buy the flax seed whole at the health food store, and grind it at home in small batches using your blender or possibly food processor.
- the butter, and liquid egg substitute for the two Large eggs in the original recipe.(make sure it is labeled suitable for baking!)
- Also, I have never used the gelatin called for in the original recipe. It does not seem to make a difference.
- Some may wonder what the vinegar is for...it is a dough conditioner and is vital to the texture of the finished product. I can assure you which the vinegar makes no impression on your taste buds. :-D Also, you may think which the sugar is excessive.
- However, it is eaten by the yeast in the rising process (sugar feeds the yeast in place of the gluten usually found in wheat flours).
- As this is a gluten free bread you will only have to let it rise once in the pan and then bake it. No tedious kneeding will be necessary. (nor is it recommended)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 22 | 17% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 84mg | 2% |
| Total Carbs 23.44g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.71g | 3% |
| Protein 2.74g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
