*Adapted from Gluten-Free Baking Classics by Analise Roberts: Hamburger Buns
2 large eggs at room temperature
2 tablespoons applesauce
2 cups GF flour blend (I used 1 C Bob’s all Purpose, 1/3 Cup tapioca, 1/3 Cup Brown rice, 1.3 cup Sorghum)
1 ½ teaspoon xanthan
½ teaspoon salt
1 teaspoon unflavored gelatin
2 tablespoons honey
1 packet active dry yeast
¾ c plus 2 tablespoons soy milk, warmed
¼ cup flax meal
2 teaspoons baking powder
Shredded cheese (I used smoked gouda but cheddar or another cheese would be yummy)
Mix all the ingredients in a stand mixer on medium for about 3 minutes. In the mean time grease a sheet pan and dust with cornmeal. Once the “batter” is mixed and beaten to death, scoop onto the prepared pan. A self-releasing ½ cup ice cream scoop works perfect for this job. I made 6 rolls. Stick the rolls in a warm place for 40 minutes to rise. Preheat the oven to 375. Once the rolls have doubles in size, sprinkle with cheese and bake for 20 minutes.
The applesauce, gelatin, honey, and flax meal really make the rolls tender and soft.
Once cooled, slice in half and store in the freezer.
These make wonderful sandwich rolls for lunch and are delicious toasted.