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| Gluten Free Pork Buns |
Gluten Free Pork Buns
Makes 8 large buns
(There is no wheat, soy, or preservatives in
this recipe.)
Sponge:
1 cup Gluten-free Flour
(I used Cup4Cup brand)
1 tsp. White Sugar
½ cup Warm Water
1 tsp. Dry Yeast
In a bowl, mix all together
and cover loosely with plastic wrap. Leave on the counter 6-12 hours until
foamy.
Cover with plastic
wrap and refrigerate 24-36 hours, until ready to use.
Pork Bun Filling:
½ lb. Ground Pork (or beef, chicken, turkey)
1 Medium Red Onion, grated
1/4 cup Carrot, grated
2 oz. Baby Bella Mushrooms, chopped fine or grated
3-4 Cloves Garlic, grated fine
3 tsp. Tapioca Starch
2 tsp. Black Pepper
2 tsp. Worcestershire Sauce
1 tsp. Maple Syrup (or white sugar)
½ tsp. Salt
Combine all ingredients until smooth.
Microwave 1 TB of mixture and taste. Adjust salt, pepper, and starch if not
holding together like a meatball.
Refrigerate uncovered for at least an hour so flavors can
come together.
Add to room-temperature sponge:
¾ cup Warm Water
1 Egg
1 TB Sunflower or
Olive Oil
1 tsp. White Sugar
2 tsp. Xanthan Gum
1 ½ Cups Gluten-free
Flour
½ tsp. Salt
Directions:
Using a stand
mixer, blend ingredients together, then beat on med-high for 2 minutes or until
a smooth batter forms.
Cover and proof in
a warm place (a microwave with a cup of lot water works well) for up to 3
hours.
When dough has
doubled, make buns.
Method:
Heat oven to 400f.
Oil hands well and
scoop 1/2 cup fluffy dough into palm.
Add 2 TB filling
and gently roll between hands to cover bun. Covering naturally stays thick to
preserve rise.
Place onto
ungreased sheet pan.
Cover any tears
with additional dough, but leave a hole on top for steam to escape.
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| Baked Pork Buns (gf) |
Bake 20-30 minutes,
until buns are browned and filling cooked through.
I serve these with
sesame oil and Sriracha.
They reheat very
well.
