Ingredients
18
18 servings
- •2 tablespoons white sugar
- •1 tablespoon active dry yeast
- •2 cups warm water
- •1 ½ cups rice flour
- •1 ½ cups gluten-free oat flour
- •¾ cup tapioca starch
- •¾ cup cornstarch
- •1 tablespoon xanthan gum
- •1 teaspoon salt
- •5 eggs
- •½ cup canola oil
- •1 tablespoon sesame seeds (Optional)
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
- Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
- Allow to rise in the preheated warm oven, 30 to 40 minutes.
- Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
- Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.
Nutritional Facts
Per 18 servings
- Calories: 207
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 2g
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