A step-by-step recipe for gluten-free potato and buttermilk buns.
Recipe author – Sylvanas Nardone – author of recipes for gluten free diet
Time: 2hour. Difficulty: easy. Quantity: 8 rolls. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Gluten Free Flour Mix
- 3 tbsp. (435 gr.) White rice flour
- 1.5 tbsp. (190 gr.) Tapioca flour
- 0.75 Art. (120 gr.) Potato starch
- 1 tbsp. l (8 gr.) Xanthan gum
- 1.5 tsp (5 gr.) Salt
Buns
- 2 tbsp. l soluble potato flakes
- 2 tbsp. l skimmed milk powder
- 1 tbsp. l Sahara
- 1 sachet of gluten-free, dry, fast-acting yeast
- 1 tsp salt
- 2 tbsp. l (30 gr.) Butter at room temperature and additionally for lubrication
- 1 tbsp. yogurt at room temperature
- You will need: parchment paper
Recipes with similar ingredients: rice flour, tapioca, milk dry, yogurt, starch
Recipe preparation:
- Prepare a gluten-free flour mixture: in a large bowl mix rice flour, tapioca flour, potato starch, xanthan gum and salt.
- Make gluten-free buns: in a stationary bowl mix the mixer with the spatula speed potato flakes, milk powder, sugar, yeast, salt, 2 Art. l (30 gr.) Butter and 1.75 Art. plus 2 tbsp. l gluten-free flour mixture. Leave the mixer to work, pour in yogurt and stir until the dough is smooth and will lag behind the walls of the bowl.
- Put a large piece of parchment paper on the countertop and lightly sprinkle it with a little gluten-free flour mixtures. Oil 20 x 20 cm. Carefully roll out the dough. approximately 7 cm thick. Cut into 8 equal parts and put in the prepared form, at the same distance from each other friend. Cover with plastic wrap and let rise in two times, it will take approximately 1 h. 30 min.
- Preheat the oven to 180 ° C. Bake buns until golden colors, about 24 minutes. Remove from the oven and spread with creamy oil. Serve the potato rolls warm or cooled.
