So what happens when you take the perfect recipe for buns and then decide to change it using gluten free flour, whole wheat flour and then finally go back to the original? The below photo is what happens!
For the gluten free version I took my favorite recipe and make a few changes
Ingredients
1 tablespoons active dry yeast
1/2 cup plus 2 tablespoons warm water (110° to 115°)
1/6 cup vegetable oil
1/8 cup sugar
1 egg
1/2 teaspoon salt
2 cups Gluten Free Flour
1 tbsp Flax Seed mixed into 3 tbsp boiling water
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5
minutes. Add the egg, salt, flax seed and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 4 pieces (about 5 oz each); shape each into a ball. Place 3 in. apart on greased baking sheets and flatten the ball so they look like discs
Cover and let rest for 30 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
For the completely whole wheat version, I just used whole wheat flour and didn't have the flax seed.
In sum, be careful when baking. In this case, halving the recipe, may not have been a smart idea. Gluten Free flour is still hard to work with! Stay tuned to see if I make gluten free buns again!
