These buns are deliciously tasty, and light in texture. They are fluffy and thin, not too over powering on a burger. These aren’t going to be thick and puffy, as the name suggests they are flat buns.
2 cups Gluten Free Flour
1 tsp. salt
1/3 cup sugar (sugar may be added to taste)
2/3 cups milk or water
It is very important to have a very hot oven for this recipe.
Step 1: Preheat oven to 220*C degrees. Place baking paper on 2 baking trays.
Step 2: In your electric mixer, beat all ingredients on a higgh speed for 7-10 minutes.
This should produce a batter with a consistency like thickened pancake batter.
Step 3: Working quickly, spoon this mixture by 1/2 cup portions onto prepared baking trays.
Note: It is important to work quickly from this point and get them into the hot oven, as allowing this batter to sit for more than a minute or two will result in buns that aren’t as light or fluffy!
Step 4: Wet hands and gently pat the mounds to dampen them. The smoothing step helps glaze the exterior starch and allows the buns to bake to an even, golden finish.
Optional: If desired sprinkle with sesame seeds, poppy seeds, or coarse salt.
Step 5: Place in heated oven and bake 15-20 minutes or until golden brown.
Step 6: Allow to cool completely before eating. As the buns cool, you will see a slight deflation of the buns.
The first day these buns are baked, they are at their best- crispy on top and fluffy inside. They will soften considerably, if desired, after storing for a couple of days. Buns may be refreshed by toasting or microwaving for a few seconds if they are more than 24 hours old, or if you have stored them in the freezer.