Gluten-Free Pumpernickel-Style Buns

My husband had a hankering for smoked meat sandwiches, and of course they are just better on rye bread. I haven’t had much luck in making gluten-free bread – it always seems to cave in on itself. But buns turn out well – maybe the smaller size is enough to support and allow them to rise nicely. So I turned to my trusty gluten-free hamburger bun recipe and modified it to make a tasty pumpernickel rye style bun – perfect for a smoked meat or corned beef sandwich.

I have tested this with my gluten-free flour blend.

Gluten-Free Pumpernickel-Style Buns

Joan Donogh

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 6 buns

Ingredients

  

• 1¼ cups warm water 110 degrees F
• 2 tablespoons molasses
• 2 1/2 teaspoon active dry yeast
• 300 grams all purpose gluten-free flour blend
• 60 grams gluten-free oat flour
• ⅓ cup dry skim milk powder
• 1 tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon xanthan gum in addition to what is in the flour blend
• 1 teaspoon caraway seeds
• 1 large egg room temperature
• 2 tablespoons butter melted
• 1 teaspoon cider vinegar

Instructions

 

• Add molasses to warm water. Sprinkle yeast over and stir. Allow to sit for 10 minutes until yeast has foamed up.
• In stand mixer bowl, measure flours, milk powder, cocoa, salt and xanthan gum. Mix on low speed to blend.
• Add water mixture, egg, melted butter and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
• I use a muffin top pan to help my bins keep their shape. Grease the pan. Divide dough into 6 portions (I use a ⅓ cup scoop) and place them in the pan. Wet hands with cold water and pat the dough down into a flat bun shape.
• Let sit in a warm spot until dough is risen.
• When they have almost doubled in size, preheat the oven to 375 degrees F.
• Place the pan in the preheated oven and bake for 20 - 25 minutes until they are lightly browned. You can also test for doneness with an instant read thermometer - 208 degrees F means they are cooked through.
• Remove from the oven and carefully transfer to a wire rack to cool completely.
• Store in the freezer.