Vegan Vegetarian Cooking School

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Sweet Tea Buns - Gluten Free

sweet tea buns batter

Does not roll out like traditional dough. Will need to "press" it out. Use this recipe for all those favorite sweet breads you miss. Can be used with some modifications for several different recipes like Cinnamon Buns, Butterhorns, Raspberry Tea Ring, and more.

From the new edition of Our Gluten Free Favorites Cookbook

3 cups Gluten Free Flour Mix
1 tsp Egg Replacer (Enger-G or OrgraN)
1/4 cup raw sugar (or maple syrup or agave nector or omit)
1/2 tsp sea salt
1 Tbsp xanthan gum
1 Tbsp active dry yeast
1/3 cup melted margarine (or oil, but not as good)
1/2 cup hot water
3/4 cup almond milk
1 tsp lemon juice
1 tsp vanilla

Combine dry ingredients. Combine wet ingredients and stir into dry. Mix 3 minutes on med high with electric mixer, should be a very thick mashed potato batter like consistency (adjust flour as needed - see picture above).

For Buns like cinnamon, sticky or other: Layout a piece of parchment paper (or plastic wrap) onto counter. Lightly sprinkle GF flour over top. Drop dough onto parchment and lightly flour. Press dough until it forms a rectangle about 9 x 16. Use as little flour as possible - these should be VERY soft.

Use as directed in recipes such as Cinnamon Buns, etc.

 

Sweet Tea Buns #2 (original recipe)- gluten free

From Health Home Cookin Vol. 7

Does not roll out like traditional dough.

2 cups brown rice flour
1 cup tapioca starch
1 cup corn flour
1/2 cup sweet rice flour
2 tsp Ener-G Egg Replacer, opt.
1/3 to 1/2 cup raw sugar
1 tsp sea salt
1/2 cup ground flax
1 Tbsp active dry yeast
1/4 cup vegetable oil
2 3/4 cups warm water

Combine dry ingredients, combine wet ingredients and stir into dry. Beat 2 to 3 min on high with electric mixer. For buns like cinnamon buns, fill prepared muffin tin 1/3 high, add filling or topping, then add more batter to fill the muffin tin to 3/4 full. Let rise till dough just tops the tin and bake at 350°F for 25 to 35 min or lightly browned. Serves 24

Nutrition (per serving): 153.2 calories; 4.2g total fat; 0mg cholesterol; 82.0mg sodium; 103.4mg potassium; 26.7g carbs; 2.5g fiber; 3.2g sugar; 2.5g protein.

This recipe will do 24 "muffins" regardless of what the original recipe you choose to modify.

I.e. Cinnamon Buns says 20, but you will make 24 with the recipe above. Will not work for Butterhorns, Croissants, or Donuts.

 

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