Gluten Free Sweet Potato Buns Recipe

Name: Gluten Free Sweet Potato Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons active dry yeast; 1 teaspoon sugar; 2/3 cup water (110-120 degrees); 2 small boiled or steamed sweet potatoes (about a cup); 3 tablespoons honey; 3 tablespoons butter or 3 tablespoons coconut oil, room temperature; 2 eggs, room temperature; 1 cup gluten-free oats, ground or 1 cup sweet sorghum; 1 cup brown rice flour; 1 cup tapioca starch; 1/2 cup almonds, ground; 1 ounce chia seeds, ground (two tablespoons); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon guar gum; 1 teaspoon sea salt

Servings: persons

2 teaspoons active dry yeast
1 teaspoon sugar
2/3 cup water (110-120 degrees)
2 small boiled or steamed sweet potatoes (about a cup)
3 tablespoons honey
3 tablespoons butter or 3 tablespoons coconut oil, room temperature
2 eggs, room temperature
1 cup gluten-free oats, ground or 1 cup sweet sorghum
1 cup brown rice flour
1 cup tapioca starch
1/2 cup almonds, ground
1 ounce chia seeds, ground (two tablespoons)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
1 teaspoon sea salt

1
In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
2
In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
3
Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
4
In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
5
Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
6
With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
7
Sprinkle with sesame seeds if you like them.
8
Bake at 375 for 20-25 minutes until the outside is very golden.
9
Let sit for ten minutes before removing from pans to complete cooling on racks.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons active dry yeast, 1 teaspoon sugar, 2/3 cup water (110-120 degrees), 2 small boiled or steamed sweet potatoes (about a cup), and more.

Yes, Gluten Free Sweet Potato Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Sweet Potato Buns

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