Grandma's Buns

[Sweetness]

I would like to share a recipe with you that mimics the taste/feel/smell of the buns my mother makes (Grandma's Buns). I really missed these when I had to go gluten-free and so I worked on a recipe that closely duplicates them. Moreover, this recipe works great for hamburger and hotdog buns, so with BBQ season fast approaching this recipe might come in handy. When I use this recipe to make hamburger buns I make these in little round Wilton pans, about 4" across, instead of in the larger pan...they're the perfect size then for a 1/4 pound burger patty. I also use this recipe to make hotdog buns. The instructions are long, but I thought it best to be thorough in case some aren't experienced bun makers! I hope you like them!

Grandma's Buns

2 C Rice Flour

1 1/2 C Tapioca Flour/Starch

1/4 C Sugar

3 Tsp Xanthan Gum

1/2 C dry milk powder or nondairy substitute (double it to a cup if you are using "instant" milk powder)

3/4 Tsp salt

1 TBSP Egg Replacer (this is optional, but I think it makes for a nicer texture)

2 heaping room temperature TBSP dry yeast

1 C lukewarm water

2 Tsp Sugar

1/4 C Butter-Flavoured Shortening

3/4 C hot Water

1 egg plus 2 egg whites (heat the eggs in a bowl of hot tap water for 5 minutes before separating)

Grease one 9" x 13" pan well with cooking spray (I find the Crisco spray doesn't brown as quickly, so I prefer it).

Combine flours, sugar, xanthan gum, milk powder, egg replacer and salt in the large bowl of a heavy-duty stand mixer. In a separate bowl sprinkle yeast into the 1 cup of lukewarm water with the 2 tsp of sugar added, let dissolve and proof for 10-15 minutes. Melt shortening in 3/4 C of water. Separate your eggs into a bowl.

Pour shortening mixture into dry ingredients and blend on low. Add the egg and egg whites and beat a few seconds. Add the dissolved yeast mixture. Beat at highest speed for 4 minutes. IF the mix now seems impossibly soft, slowly start adding in additional rice and tapioca flour (50/50 mix) only until the dough reaches a consistency that can be rolled in your hands...you shouldn't need to add more than 1/4 cup of the flour mixture. Try to add as little extra flour as possible, because it still needs to be very soft or else you will end up with rocks! Mix any added flour into the mix very well.

Grease your hands WELL with cooking spray..you may need to respray your hands lightly between forming each bun. Scoop a large spoonful into your palm and form a ball. I make 12 buns out of the dough. Pat the top of each bun down with your fingers to about 1" thickness in the little pans. Let the buns rise until they are about doubled in size. You should still pat them down when you roll them out if you are putting them into a 9x13 pan anyhow, because this will help them all rise to approximately the same size and keep them a uniform thickness.

Bake in a preheated 325F degree oven for about 15-20 minutes until cooked through (sometimes I only leave them in for 14 minutes). Try not to overbake them, as this keeps them softer. Depending on your oven you may need to COVER them lightly after the first 10 minutes with aluminum foil to prevent burning or overbrowning. Let them cool for awhile in the pan before taking them out, so that they don't fall.

**To reheat these: I find that it works best to reheat them for just a few seconds in a plastic baggie/sandwich bag that has not been sealed shut until they are slightly warm (10-15 seconds for one bun). This makes them very soft and sort of steams the buns with the moisture that is already in them. I also reheat these buns from a frozen state using the baggie method...it works great!

C

[lonewolf]

Thank you! I was so excited to see that this doesn't have eggs! We love to barbecue and I can't tell you how sick I am of hamburgers and hotdogs on Ener-G Brown Rice bread.

[Sweetness]

  lonewolf said:

Thank you! I was so excited to see that this doesn't have eggs! We love to barbecue and I can't tell you how sick I am of hamburgers and hotdogs on Ener-G Brown Rice bread.

Sorry, but there are eggs in the recipe! You might be able to replace them using egg replacer, I don't know...what do you usually do instead of using eggs otherwise?

C

[lonewolf]

  Sweetness said:

Sorry, but there are eggs in the recipe! You might be able to replace them using egg replacer, I don't know...what do you usually do instead of using eggs otherwise?

C

Oh darn - now I see them - down at the bottom of the ingredient list. I'll give it a try, but have not had any luck with any type of yeast bread without eggs. Other people have had good results with making muffin sized breads, so maybe they will work in the small pan. For quick breads I have great success with egg replacer, flax meal and gelatin, depending on the recipe.

[mamaw]

Do you use the butter flavored crisco for the shortening? And did you use a dough hook or a paddle when using a stand mixer?

Sounds great.

thanks

mamaw

[Sweetness]

  mamaw said:

Do you use the butter flavored crisco for the shortening? And did you use a dough hook or a paddle when using a stand mixer?

Sounds great.

thanks

mamaw

Yes, I use the paddle on my KitchenAid mixer. And yes, the shortening I use is the butter-flavoured Crisco.

C

[mamaw]

thanks, I got my kitchen aid for 05 christmas and been afraid to try it out so I will do your posted recipe

thanks

mamaw

[Sweetness]

  Sweetness said:

Yes, I use the paddle on my KitchenAid mixer. And yes, the shortening I use is the butter-flavoured Crisco.

C

Don't be afraid of your KitchenAid...my pink KitchenAid is my new best friend

C

[Guest Robbin]

Thank you so much! Just printed this one out and will try asap!! Better than folding the bread over the hot dog!

[penguin]

  mamaw said:

thanks, I got my kitchen aid for 05 christmas and been afraid to try it out so I will do your posted recipe

thanks

mamaw

Fear not the KitchenAid! It's a tank, and unless you're making something really stiff or making meraingue, you don't have to go above a 3.

Making cookies is heavenly with the mixer!

[Sweetness]

  ChelsE said:

Fear not the KitchenAid! It's a tank, and unless you're making something really stiff or making meraingue, you don't have to go above a 3.

Making cookies is heavenly with the mixer!

Yes, it's great But, when making bread or bun, you should beat it on at least 6 or 7 for the time indicated, in order to help with the proper texture.

C

[penguin]

  Sweetness said:

Yes, it's great But, when making bread or bun, you should beat it on at least 6 or 7 for the time indicated, in order to help with the proper texture.

C

Very true, but that's what I fear! I never make bread, not gluten-free anyway

In my glutened life, I was a fantastic baker. I'm almost done mourning my wheat.

I'm overcoming my fear, one recipe at a time

[Sweetness]

  ChelsE said:

Very true, but that's what I fear! I never make bread, not gluten-free anyway

In my glutened life, I was a fantastic baker. I'm almost done mourning my wheat.

I'm overcoming my fear, one recipe at a time

I admit, at times my KitchenAid has been going so hard that it has taken a few trips along the kitchen counter...one of these days when my back is turned, it's going to fall on the floor!

C