When my daughter found out she had a gluten intolerance we removed all bread, crackers, and food that had gluten. We found it difficult to maintain. So I started researching and trying to created gluten-free options. These need a muffin tin, bread pan or metal bowl to support the dough rising.

We mad hoagie rolls and hamburger buns for those in the pictures.

Ingredients

1 T Dry Active Yeast
1/4 cup Honey
1/4 cup Olive Oil
1/2 cup Luke Warm Water
1/2 cup Potato Flakes
1/2 tsp Salt
1 cup Hot Water
2 Eggs
1 cup Tapioca Flour
3 cups Bob’s Red Mill 1 to 1 Baking Flour
3 T Butter Melted

Directions

Pre-heat oven to 400 degrees. Mix together yeast, honey, oil, and luke warm water. Allow to rise for 15 minutes.

Combined potato flakes, salt, and hot water.

Add potato mixture, and eggs to the yeast mixture. Stir in flours.

Grease pans with cooking spray. Form into buns and place in pans.

Raise for 20 minutes.

Brush each bun with melted butter. Bake for 20 minutes.