Gluten-Free Mini Breakfast Sandwich Biscuit Buns
 
 
Author:
Recipe type: bread, breakfast, biscuit
Cuisine: American
Ingredients
  • 1-1/4 cups freshly ground flour on the pastry setting- I used a mix of sorghum, rice and buckwheat
  • ½ cup tapioca starch
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 Tbs rapadura, sucanat or another sweetener
  • ¼ cup melted coconut oil
  • 1 egg
  • ¾ cup unsweetened almond or dairy milk
Instructions
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner. Set aside.
  2. In a bowl, combine the flour, tapioca starch, baking powder, xanthan gum, salt, and baking soda. Set aside.
  3. In the bowl of a stand mixer, combine the rapadura, melted oil, egg and milk. Mix until combined, then add the dry ingredients on low speed. When everything is combined, turn the mixer onto medium and beat until well-combined.
  4. Using a size 24 cookie scoop, scoop the dough into evenly-spaced mounds on the baking sheet. Oil your hands or a spatula and gently level the top of each biscuit.
  5. Bake for 10 minutes or until done in the middle. Allow to cool slightly before removing from the baking sheet.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-mini-breakfast-sandwich-biscuit-buns/