Gluten-Free Feather-Light Potato Buttermilk Buns
- Level: Easy
- Yield: 8 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 395
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 83
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 317
- Total: 2 hr
- Prep: 5 min
- Inactive: 1 hr 30 min
- Cook: 25 min
Ingredients
Gluten-free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
Buns:
3 tablespoons instant potato flakes
2 tablespoons nonfat dry milk
1 tablespoon sugar
1 packet gluten-free active dry yeast
1 teaspoon salt
2 tablespoons unsalted butter, at room temperature, plus more for greasing and brushing
1 cup buttermilk, at room temperature
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.