GLUTEN FREE SWEET POTATO BUNS
Our three and a half year old is a vegetable hater but loves bread so we try to get in nutrition where we can. The texture of these buns is great so we always have a batch in the freezer now.
Provided by Chef 616082
Categories Yeast Breads
Time 35m
Yield 12 buns
Number Of Ingredients 16
Steps:
- In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
- In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
- 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.
- 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.
- 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.
- With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
- Sprinkle with sesame seeds if you like them.
- Bake at 375 for 20-25 minutes until the outside is very golden.
- Let sit for ten minutes before removing from pans to complete cooling on racks.
Nutrition Facts : Calories 169.5, Fat 7.9, SaturatedFat 2.5, Cholesterol 42.9, Sodium 394.8, Carbohydrate 21.7, Fiber 3, Sugar 6, Protein 4.3
GLUTEN-FREE SWEET POTATO MUFFINS
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
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