The Mix of Family

by Lauren | Celiac Teen on August 22, 2009

The original recipe of these buns has always meant summer and family to me. Whenever we are out at My Grandma’s cottage, my aunt always brings these buns. They are amazing buns. Light fluffy and delicious. I could eat ten in a day. Okay, maybe not that much, but I sure loved them.
With that said, I decided to make them gluten free for the first time. I had visions of these buns looking and tasting exactly like my Aunt’s do. That didn’t quite happen.

Don’t get sad though, they turned out lovely. Okay, maybe not quite the most beautiful buns in the world, but yum. They taste like family. Or at least a combination of my family breads. Like my Great-Aunts Brown Bread, combined with my Grandma’s cornbread, and my Aunts white buns. Each bite reminds me of a different memory. Although you likely don’t have the same taste memories as I do, I really enjoyed these buns. They’re nice and small and perfect for a snack or to go along with any meal.
Plus, they’re packed with good, healthy grains. Therefore, this will be my entry into Amy’s inaugural Slightly Indulgent Mondays. Seriously, I dare you to eat just one.

2-hour Memory Buns
1 1/2 cups lukewarm water
1/4 cup sugar
1 tbsp yeast
3 tbsp oil
1/2 tsp salt
1 egg, room temperature
3/4 cup millet flour
1/2 cup teff flour
1/2 cup sorghum flour
3/4 cup corn flour
1 tsp xanthan gum

How To
Mix water sugar and yeast together in a large mixing bowl. Let stand for a few minutes.
Add oil, salt and eggs to yeast mixture, mix well.
Add enough flour to make a soft to medium dough (see note).
Combine until mixed completely. Knead if needed (no gluten needs developing).
Place in an oiled bowl, cover and let rise for 15 minutes.
Punch down and let rise another 15 minutes.
Shape into buns and place in lightly greased, slightly warm pans. Cover with plastic and let rise in a warm room away from drafts for about an hour.
Bake at 350 degrees for 20 to 25 minutes (see note2). The recipe made 14 small buns.
Note: The original recipe calls for 3 1/2 to 4 cups of flour or 41/2 to 5, depending on humidity. If you live in a humid environment, add a bit more flour. I only used 2 1/2 cups because there is no gluten, and gf flours can create tougher doughs.
Note2: For baking time, the original recipe said 15 to 18 minutes, but I baked mine for about 23 minutes total. Just watch them until they are your desired done-ness. (Mine were the colour of the ones above, but with flash they looked like the ones below when finished).
. . .
Please don’t Let the fact that these buns need to rise and take about 2 hours to make prevent you from trying them, because they really don’t require that much involvement. You can make them while watching a movie or reading a book. You can even make them while you’re making a big fancy meal like any of these, or even while making one of these =D.
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