I tweaked my bread recipe to make these. I've made them with success more than without (once or twice they fell afterwards). I think it was because I undercooked them a bit, and then didn't really realize it until after they were cooling on the rack. They are yeast free as my yeast was dead and I wanted a good bun, and it worked fine without. I'm sure they'd make great rolls, too! I often add in some garlic powder and Italian seasoning, and serve with meatball subs or italian sausage.

Ingredients

6 serv.

amaranth flour↗3⁄4 cup
potato starch↗1⁄4 cup
tapioca starch1⁄4 cup
cornstarch↗1⁄4 cup
flax seed meal↗2 tablespoons
baking powder↗2 teaspoons
xanthan gum1 1⁄4 teaspoons
salt↗1⁄2 teaspoon
eggs↗2
vegetable oil↗1⁄3 cup
soymilk↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 400°F.
2
Mix together the dry ingredients.
3
Mix together the wet ingredients.
4
Combine the wet with dry.
5
Grease a cookie sheet, then shape dough into hotdog bun shapes if it's sticky, wet a spatula and your hands a bit to form them.
6
Bake for about 12-15 minutes, until they start to brown.

Source: food.com

Original recipe ↗

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