Gluten free slider buns
These gluten free slider buns are crispy on the outside and light and fluffy on the inside.
Servings: 8 buns
Ingredients
- sesame seeds (optional)
Slider dough
- 1 cup warm water
- 1 packet yeast
- 1 1/2 tbsp sugar
- 3 cups flour
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp flax meal (plus 1 tbsp water)
- 1 tsp salt
Mock egg wash
- 1 tbsp butter
- 1 tsp honey
Instructions
- Take the butter for the slider dough out of the refrigerator to soften.
- Combine the warm water with the yeast and the sugar in a large mixing bowl. Stir the mixture a few times then let it rest for 5 - 10 minutes until it becomes frothy on the surface. The water should be warm, but not so hot that it is uncomfortable to leave your finger in it for 10 seconds.
- Mix the flax meal with equal parts water and put it to the side until you are ready to make the dough.
- Add all of the ingredients for the dough to the bowl with the yeast mixture and mix well. The butter should be softened, but not melted.
- Cover the dough with a sheet of saran wrap and let the dough rise for 1 hour until it doubles in size.
- Prepare a workspace to shape the buns. Lay a sheet of parchment paper out on a large baking sheet and lightly dust it with flour. Coat your hands in a thin layer of flour.
- Separate the dough into 8 pieces then roll each piece of dough into a ball. Place the balls of dough on the parchment paper and leave around 2 inches between each ball. The dough will be tacky, so you may need to apply more flour to your hands as you go.
- Cover the dough with saran wrap and let it rise for around an hour until it doubles in size.
- Preheat your oven to 425 degrees.
- Melt the butter for the mock egg wash. Mix the butter with the honey, then brush the mock egg wash over the tops of the buns. Make sure to thoroughly cover the buns with the mock egg wash.
- Bake the slider buns for 12-15 minutes at 425 degrees. The buns should be a light golden brown on the top when they are done. These buns will not be as dark as traditional buns that are made with wheat flour and an egg wash, so do not get too concerned if they are a little light in color.
- Brush any remaining mock egg wash over the top of your slider buns then sprinkle the sesame seeds on top of the buns. If you do not like sesame seeds on your slider buns, you can skip this step.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Slider dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use, you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, the slider dough should be wet and tacky but solid enough that you can roll it into a ball with flour coated hands. How to tell if slider dough is too wet. In order to tell whether the dough is too wet, you should see whether it sticks to a sheet of parchment paper that is lightly dusted with flour. Roll a small ball of dough and put it on a piece of parchment paper that is lightly dusted with flour for a few minutes, then remove the ball of dough. If you cannot remove the ball of dough in one piece and some dough remains stuck to the parchment paper, then your dough is too wet. Add more flour 1 - 2 tbsp at a time then repeat this process. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.