Soft POTATO Buns (Free from Gluten, Dairy, Xanthan Gum, Dairy, Rice, Corn, Oats)
Delicious gluten free soft potato buns for sandwiches or with soup! You can use half the dough to bake 3 buns and keep the rest in the refrigerator to bake 3 more buns within the gluten-free next 3 days. Freshly baked gluten free bread is always better! Tip: Save potato water to replace liquid in gluten-free bread recipes. It’s a great gluten free bread improver! CHAPTERS 00:00 Introduction 00:56 Mashed potatoes preparation 01:22 Dough and shaping 04:20 Baking 05:33 Cooling Stay tuned for more gluten free sourdough recipes and subscribe to Gluten Free Gastronomist! YouTube / @glutenfreegastronomist Facebook https://www.facebook.com/profile.php?... Instagram / glutenfreegastronomist Feel free to share our recipes and give credit to Gluten Free Gastronomist. Thank you! Soft Potato Buns Gluten Free Recipe Ingredients 125g unsalted mashed potatoes (russet potatoes used in the video) 355g of Gluten Free White Flour Blend* 5g instant yeast OR 7g active dry yeast 13g psyllium husk powder** 25g sugar 7g salt 25g oil plus for brushing 2 large eggs 230g warm water or saved potato water (100F/38C) Method Peel, cube and boil potatoes until tender. Drain and save boiling water for the dough. Mash or blend potatoes till smooth. You can also use leftover mashed potatoes, but make sure that it’s really smooth and use less salt for the dough. To activate dry yeast - mix warm water, sugar and yeast and let it bloom for about 10-15 minutes. Skip this step if you are using instant yeast, because it doesn’t need activation. Add instant yeast to dry mix. Sift and mix gluten free flour blend, add all dry and wet ingredients. Use electric mixer or mix by hand until smooth. Let dough hydrate for 20-30 minutes. Dust working surface with flour and shape buns as shown in the video. Transfer on tray covered with parchment paper and keep in warm place to proof for 30-50 minutes or until buns almost double in size. Proof time depends on temperature in your kitchen. Start preheating your oven to 450F (230C). DO NOT cover buns during proofing, it helps with crust formation. Brush buns with some oil before baking and cut with sharp knife. Bake for 15 minutes at 450F (230C). Lower the temperature to 375F (190C) and bake for 15 more minutes. Turn off heat and keep buns inside the oven for 30 minutes. Take them out and brush with oil for soft crust. Enjoy in 2-3 hours! *Gluten Free White Flour Blend (Gum Free, Lectin Free) – 355g Ingredients 235g Tapioca Starch 80g Sorghum Flour 40g Millet Flour Follow this link to the Gluten Free White Flour Blend video with description of recommended substitutions • Gluten-Free WHITE Flour Blend (Gum Fr... **How to make psyllium powder and save? Here is the answer • How to save on psyllium in gluten fre... #glutenfreegastronomist #glutenfree #glutenfreebaking #glutenfreerecipies #glutenfreeliving #glutenfreediet #glutenfreebread #glutenfreebreadrecipe #healthyglutenfree #healthyglutenfreerecipes #glutenfreepotatobread #bestglutenfreebuns #glutenfreesandwichbuns #glutenfreepotatobunsrecipe #glutenfreepotatobuns #glutenfreeflourblend #glutenfreewhiteflourblend #crunchyglutenfreebuns #airyglutenfreebuns #glutenfreewhitebread #potatobuns #glutenfreefoods #bezglutena #glutenfree #glutenfrei #senzaglutine #sansgluten #singluten #lectinfree #lectinfreebread #lectinfreeflours #lectinfreeflourblend #lectinfreeglutenfree
