Gluten-Free Slider Buns
Recipe GLPR4a1750006a9a99
Soft and tender homemade slider buns made entirely from gluten-free flours and starches. These buns rise beautifully and are perfect for serving miniature burgers, sandwiches, or sliders. The dough uses a blend of rice flour, millet flour, and potato starch for the ideal texture, combined with xanthan gum for structure. Bake them fresh and serve warm, or freeze for later use.
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Ingredients
1/2 cup warm water (no hotter than 115°F)
2 teaspoons instant yeast
1 tablespoon honey or sugar
1 cup white rice flour
1/2 cup millet flour
3/4 cup potato starch
2 teaspoons xanthan gum
1/2 teaspoon gluten-free baking powder
3/4 teaspoon salt
1/2 cup buttermilk or dairy-free substitute
1/4 cup extra virgin olive oil
2 large eggs at room temperature, beaten
Oil for greasing the pan
Water for misting
Directions
Lightly oil a 12-cavity non-stick dessert bar pan and set aside. In a small bowl, combine the warm water with honey or sugar and instant yeast. Stir gently and let rest for about 5 minutes until a foam layer of about 1/2 inch appears on top.
In a medium bowl, whisk together white rice flour, millet flour, potato starch, xanthan gum, gluten-free baking powder, and salt until thoroughly combined.
In a separate bowl, whisk together buttermilk, olive oil, and beaten eggs. Add the yeast mixture to this wet ingredient bowl and stir to combine.
Pour the wet ingredients into the dry ingredients and stir until the dough is smooth and free of lumps.
Cover the bowl and let the dough rise at room temperature for approximately 45 minutes until it has increased in volume.
Divide the dough evenly among the 12 cavities in the prepared pan, filling each cavity about halfway up the sides.
Lightly mist the tops of the dough with water and smooth the surfaces gently. Place the pan in a warm environment (approximately 160°F) and allow the buns to rise for about 15 minutes.
While the buns continue to rise, preheat the oven to 475°F.
Lightly brush the tops of the risen dough with oil to promote browning and prevent cracking during baking.
Bake the buns on the center rack for approximately 12 minutes, or until the tops are golden brown.
Remove the pan from the oven and allow the buns to rest in the pan for about 3 minutes before turning out.
Serve the buns warm, or transfer them to a wire rack to cool completely. Once cooled, freeze leftovers in a single layer in freezer bags for up to one month. Reheat by microwaving on low power or toasting the halved buns.
