Cooking with Mike: Gluten Free Buns (Season 1, Episode 10)

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On this show, we have a special guest: the Camera Lady! She is going to show us how to bake gluten-free buns. Perfect for those with gluten sensitivities! (Note: This recipe is from Bette Hagman’s cookbook “The Gluten Free Gourmet Bakes Bread.” Hagman is also the author of “The Gluten Free Gourmet.” RECIPE: 4 1/2 cups Four Flour Bread Mix (see below) 2 1/4 teaspoons Dry Yeast Granules 1 egg plus 3 egg whites 1/3 cup butter 1 teaspoon vinegar 2 cups water Set 12 English Muffin Rings on sheets of foil as shown in video. Grease. Mix together flour mix and yeast in electric mixer. Add wet ingredients and mix slowly. Scrape edges and beat at high speed until mix is the consistency of cake batter. Evenly distribute dough among English Muffin Rings. Let rise for 20 minutes or until doubled. Bake in a 375-400 degree oven and bake for 25-35 minutes. FOUR FLOUR BREAD MIX: For 12 cups, mix together: 3 cups Garfava Bean Flour 1 cup Sorghum Flour 4 cups Tapioca Flour 4 cups Cornstarch 3 tablespoons Xanthan gum 1 tablespoon Salt 1 tablespoon Ener-G brand Egg Replacer 3 (7 gram envelopes) 3/4 cups sugar For 24 cups, double recipe. Comment, rate, subscribe! Thanks!!

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One Comment

  1. TheRealMrsDoodlepunk

    Hi, Camera Lady here. I am now making these buns with the egg replacer and no eggs or egg whites, and totally omitting the oil or butter. Also we like to substitute one cup of yellow pea flour (from Barry Farms) for one cup of the mix. This makes good bread in a loaf or buns baked in the English muffin rings. The dough actually seems to? raise quicker with no oil in it. The taste is improved by the yellow pea flour but the original recipe is good too.

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