Recipe courtesy of Silvana Nardone
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Gluten-Free Feather-Light Potato Buttermilk Buns
Total:
2 hr
Prep:
5 min
Inactive:
1 hr 30 min
Cook:
25 min
Yield:
8 buns
Level:
Easy
Total:
2 hr
Prep:
5 min
Inactive:
1 hr 30 min
Cook:
25 min
Yield:
8 buns
Level:
Easy

Ingredients

Gluten-free Flour Blend:
Buns:

Directions

Special equipment: Parchment paper

For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 

For the buns: In the bowl of a stand mixer fitted with the paddle attachment, mix together the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons butter and 1 3/4 cups plus 2 tablespoons gluten-free flour blend on medium-low speed. With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl. 

Line your countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend. Grease an 8- by 8-inch baking dish. Roll the dough out gently to about 3 inches thick. Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours. 

Preheat the oven to 350 degrees F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter. Serve warm or cooled.

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