In my never ending quest to eat healthier I have started remaking some of my older bread recipes and leaving out the yeast. This past week I remade my gluten-free, egg-free sandwich buns to be yeast free also with excellent results.
They still rose. They tasted excellent. They were soft and the texture reminded me of a fresh from the oven, steaming Thanksgiving dinner roll.
Here is the new, yeast free recipe.
1 cup Potato Starch (not potato flour)
1/2 cup Tapioca Flour
1/2 cup Arrowroot
1/2 cup Brown Rice Flour
1/2 cup Sweet Rice Flour
1/4 cup sugar
3/4 teaspoon salt
1 and 1/2 teaspoons Xanthan Gum
1 teaspoon Guar Gum
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 cup buttermilk
1 tablespoon clover honey
3 tablespoons Flaxseed Meal
9 tablespoons hot water
Begin by whisking the flours, gums, soda, powder, salt, and 1/4 cup sugar together thoroughly in a bowl and set aside
Now, in your stand mixer bowl, with dough hooks attached and the flour mixture in the bowl, begin mixing in the buttermilk and the flaxseed mixture. Be sure to allow time to mix thoroughly. The dough should be sticky and thick.
Preheat oven to 350 degrees. Use a cooking spray to coat your pan. I use Crisco olive oil.
Spend a little more time at this step to make prettier buns. Next, place into the 350 degree oven to bake for 45 minutes.
Shawn and I loved these and will definitely make them "yeast free" from now on.