When you live a gluten-free life, there are times when you feel a void. Sometimes it’s a simple thing, like being able to eat your ice cream from a cone, being able to order take-out on a rough day, or being able to pay only $2 for cereal when it’s on sale. But for me, the other day it was being able to eat some Sloppy Joes on a bun. Yep, simple things. That’s when I decided to play in the kitchen a bit, and made these delicious “whole-wheat like” (but totally gluten-free) buns. We always ate whole wheat bread before going gluten-free, and the taste and texture are similar to what I remember. So, after 4 years of having to eat Sloppy Joes without a bun (blech), I got to top my bun with the messy, beefy mixture, some ketchup and mustard. And let me tell you; it was grand.
Yields 6 buns
- ½ cup warm water
- 1 tsp instant yeast
- 1 tsp granulated sugar or honey
- ¼ cup plus 2 Tbsp brown rice flour
- ¼ cup sorghum flour
- ¼ cup potato starch
- ¼ cup ground flax seed
- 2 Tbsp tapioca starch
- 1 ½ tsp xanthan gum
- ½ tsp salt
- 1 tsp apple cider vinegar
- 1 large egg plus 1 egg white
- 2 Tbsp oil
- In a small bowl, combine the warm water, yeast, and sugar. Allow to sit for 10 minutes, or until it gets nice and bubbly.
- In the bowl of a stand mixer, mix together the brown rice flour, sorghum flour, potato starch, ground flax seed, tapioca starch, xanthan gum, and salt.
- Add the apple cider vinegar, egg, egg white and oil to the yeast mixture. Stir to break up the eggs.
- With the mixer running on medium-low speed, pour the wet ingredients into the dry ingredients. Increase the mixer speed to medium-high and mix for two minutes, scraping down the bowl if necessary.
- Lightly grease six 4-inch pot pie tins* and place them on a baking sheet. Divide the dough between the six tins, with each tin having about ¼ cup dough. Using a spoon dipped in water, smooth the dough into an even layer across the bottom of the tin.
- Let dough rise in a warm, draft-free place for 20-30 minutes, or until the dough has nearly doubled in size.
- While the dough is rising, preheat the oven to 350 degrees F. Once the buns have risen, place baking sheet with the tins on it into preheated oven. Bake for 25-30 minutes. Remove from oven and allow to remain in the tins for 5 minutes before removing buns to a wire cooling rack. Let cool before serving. Once they are cooled they can be stored in an air-tight container. Buns can be wrapped in plastic wrap and stored in a re-sealable bag in the freezer. That way you can remove the buns from the freezer as you need them.
*The tins I used are 4 3/8″ x 1 3/16″, they are labeled as “extra-deep pie plates”.