These buns are crispy on the outside and soft inside. They’re perfect as dinner rolls, sandwich or burger buns.
I USED: 1 tbsp sugar 2 tbsp tapioca 1 tbsp oil 2 cups water
2.5 cup rice flour mix (w/ part tapioca, zanthum gum) 2.5 cup buckwheat flour 1 packet of yeast 1 tsp salt
I BEGAN by creating a milky substance with the tapioca, water, oil and sugar
I then BLENDED the dry sutff in a different bowl–
Now comes the fun part–the work part of making bread–
SLOWLY ADDING the dry to the wet mixing by hand.
It will get sticky, and a little messy.
I ended up with a firm ball that I KNEADED for a bit before covering with a cloth and leaving to rise for 15 minutes.
Form whatever size of dough balls you want, depending on their use.
I made burger buns for the bean burgers I’ll share with you tomorrow–
It yielded six big buns which I should’ve done a bit flatter…
I BAKED these with a bit of tapioca starch on the pan to keep em from sticking.
375 for 20 mins, less time for smaller buns–
Try it out, have fun!
Check back tomorrow for the black bean burgers I did to fill these orders!