New changes: The changes I made was to decrease the Xanthan Gum from two tsp. to one.  I also decreased the amount of flour mix by 1/4 cup, and added 1/4 extra cup of Tapioca Starch to equal a total of 3/4 cup Tapioca Starch to the pre-mix of flours.  The other change I made, was once the muffin rings were filled, I then turned my 200 degree oven off, and immediately put in the tray of buns to raise for 30 minutes.  It worked beautifully.  I have always liked this bun recipe, and now I like them even better, so I will always make them this way from now on.
I have been playing around with recipes trying to get a good sandwich bun, dinner roll or a hamburger bun.  I knew I wanted to use my healthy gluten free bread  pre-mix (inspired by KARINA'S KITCHEN) so after some research found an excellent bun recipe on the blog GLUTEN FREE GIDGET.    So I did make a couple of changes:  I used ½ cup of Tapioca Starch, 2 Tblsp honey, 1 Tblsp. Apple cider vinegar.  I also turned the oven back on to 150 degrees, half way through the rising period.  As well, I choose to make my buns thinner by spreading less batter into each ring.  So thank you Karina's Kitchen and Gluten Free Gidget  for your help!  (check out their sites – both are fantastic).  These buns freeze and defrost well, taste great toasted, and travel really well too.
2 cups “Healthy Gluten Free Bread Pre-Mix”
½ cup of tapioca starch
2 tsp. Xanthan gum
1 tsp. Salt
1 Tblsp. Yeast ( I always use traditional )
1 ¼ cups warm water
2 Tblsp. Honey
3 Tblsp. Canola oil or grapeseed oil
1 Tblsp. Apple cider vinegar
2 eggs beaten
Preheat  your oven to 200.  I used English muffin rings to make these... but you don't have to.  Just dollop onto a parchment lined baking sheet, smoothing out in a circle with the back of a spoon, making sure the edges are not too thinned out.  Or, line a baking sheet with parchment paper, generously grease 12 english muffin rings with butter, or less rings if you want a thicker bun.
Add honey to the warm water and mix.  Then add the yeast, cover bowl with a towel and let “proof”.
Whisk the dry ingredients together in a bowl.  In a smaller bowl, whisk the eggs well, and add the canola oil and vinegar whisking to combine.
Add the egg mixture to the yeast mixture (once it is proofed) and combine.  Add to dry ingredients and mix well.  The batter will be cake like.  Turn off the oven.
Place the muffin rings onto the parchment lined baking sheet.  Spoon in the batter – smoothing it out with the spoon – until the batter reaches just under the half  way mark in the muffin ring.   If you want a thicker bun, add more dough to the ring.    This recipe made  12 filled muffin rings. Place the buns in the oven for 40-45 min. until they have doubled in size.  Half way through rising time, turn the oven on to 150 degrees and finish the rising time.  Then turn the oven to 350 and bake for 30 – 35 min. until baked.  Cool for about 10-15 min. before removing from the muffin rings and transfer to a cooling rack.

Ina Gawne
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    1. Hi Karen - these turned out sooo good - even my husband likes them better than any other he has tried...sometimes he is a hard sell! Enjoy, Ina

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April 24, 2010