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Servings: 8 rolls

Servings: 8 rolls
Ingredients
  • 3 tablespoons dairy free margarine
  • 2 cups all purpose gluten free flour blend - Bob's Red Mill 1 to 1 Flour (Bulk Barn) or Ardent Mills (Costco)
  • 1 teaspoon xantham gum - use less if there is already some xantham gum in the flour mix
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 tablespoon ( 12 g) granulated sugar
  • ½ cup ( 120 g) dairy free greek style or regular dairy free yogurt
  • ¾ cup carbonated water plus more as needed
Steps
  1. Preheat your oven to 400°F.
  2. Using about 2 tablespoons of the dairy free margarine grease 8 places in a cupcake pan and set aside.
  3. In a mixing bowl, add all the dry ingredients: gluten free flour, xantham gum, baking powder, baking soda, salt, and sugar, and whisk or mix to make sure the xantham gum is even spread throughout.
  4. Measure the yogurt, add ¾ of a cup of the seltzer and stir gently.
  5. With the mixer running add the wet ingredients to the dry ingredients already in the bowl.
  6. Mix until the dough comes together in a sticky ball.
  7. Add more carbonated water if needed to bring the dough together without making it too soft.
  8. Let dough rest for 10 minutes to allow the moisture to be absorbed into the gluten free flour.
  9. Turn it out onto a lightly floured flat surface. Sprinkle the dough lightly with more gluten free flour, and knead lightly a few times to help smooth the dough into a ball.
  10. Weight the ball of dough then divide the weight by 8 to know how much dough is to go into each bun.
  11. Divide the dough into 8 equal portions by weight to ensure even baking time.
  12. Take one portion of dough, sprinkle with gluten free flour then form it into a ball in your palms.
  13. Pinch 3 points and draw them down to the bottom of the ball to make a teardrop shape and place into greased muffin tin. (You could make cloverleaf shaped buns by dividing the bun portion into 3 smaller portions and shaping them the same way. Place 3 teardrop shapes into greased muffin tin.)
  14. Brush the tops and sides with the remaining butter.
  15. Put the muffin tin in the center of the preheated oven and bake, rotating once at about 12 min. Then bake for another 13 min. and insert a cake tester in one muffin to see if it comes out dry or with crumbs as gluten free flour tends not to brown. If buns are not baked enough add more time as necessary but watch carefully
  16. Remove from the oven, serve warm and Enjoy!
 

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