Ingredients: |
Ingredients: Zest of 1 medium sized orange
Zest of 1 medium sized lemon
juice of 1/2 orange
Juice of 1/2 lemon
Enough milk to make 1 cup
3 large eggs, room temperature
1/4 cup oil
1 cup brown rice flour or white rice flour
1/2 millet flour or sub amaranth
1/2 cup tapioca starch
1/3 cup granulated sugar
1/4 cup dry milk powder or sub almond flour
1 1/2 teaspoons rapid rise yeast
1 1/2 teaspoons xanthin gum
1/4 teaspoon salt
Frosting
1 cup Confectioners sugar
2 Tablespoons unsalted butter, softened
1-2 Tablespoons orange juice
Sprinkles or shredded coconut for topping
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Directions: |
Directions:1. Zest the orange and lemon into a large glass measuring cup. Squeeze the juice from half of each fruit into th measuring cup as well. Add enough milk to make 1 cup total liquid. Heat in the microwave for 30 seconds, just to mwarm it up slightly. Stir. Add the oil and eggs and whisk to combine. Set aside.
2. In the bowl of a stand mixer, use the paddle attachment to whisk together the brown rice flour, millet flour, tapioca starch, sugar, powdered aioli, yeast, xanthin gum, and salt.
3. With the mixer running on low, pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed and beat for 2 minutes.
4. Grease a muffin tin with butter or oil. Scoop the dough into the prepared pan. I use my large cookie scoop, dipped in water, to do this easy. Divide the dough between the muffin cups, I got between 11 & 12, depending on how bit I made the buns.
5. Dip your finger in water to smooth the top of the buns.
6. Place the buns in a warm draft free area to rise for 30 to 45 minutes. I like to turn the oven on to the lowest temperature, just so it warms up in the oven, before turning the oven off, and placing the buns inside to rise.
7. Bake the buns in a preheated 350 degree oven for 18 to 20 minutes. Because of the higher sugar content, the buns will brown quite a bit when baking. If you notice them browning too much, you can cover the top loosely with foil.
8. Once buns are finished baking, remove them from the muffin tin and place them on a wire cooling rack to cool completely. Frost them before serving.
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This recipe for Gluten Free Easter Bread is from