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
- 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
- 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.