Gluten-Free Buns
These cheesy, light buns are a gluten-free South American favorite.
Yield
10 servingsPrep
20 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1 | cup |
tapioca flour
gluten-free flour blend, or potato flour, plus extra for kneading |
* |
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
Parmesan cheese
|
|
| 2 | large |
egg yolks
|
|
| 2 ½ | tablespoons |
sour cream
milk, or buttermilk |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 237 | ml |
tapioca flour
gluten-free flour blend, or potato flour, plus extra for kneading |
* |
| 5 | ml |
baking powder
|
|
| 473 | ml |
Parmesan cheese
|
|
| 2 | large |
egg yolks
|
|
| 38 | ml |
sour cream
milk, or buttermilk |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Line a baking pan with aluminum foil and coat with cooking spray or line with parchment paper.
Combine flour and baking powder in large bowl.
Stir in cheese and egg yolks Mix with hands until dough forms into a ball.
Dust a board with flour. Turn out dough and knead until dough is smooth and has an even texture. It should not be sticky.
If dough does not come together, add sour cream, milk or buttermilk - 1 tablespoon at a time - until dough forms.
Divide dough into 10 even pieces. Roll each piece into a ball.
Shape into an oval and place on prepared sheet.
Bake until rolls develop a pale gold color, 15 to 20 minutes.
Buns should not brown.
Cool on a wire rack for 5 to 10 minutes and serve while they are still warm.
