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Mini Herb Buns Recipe

Wednesday, January 11, 2017

Soft and delicious, these gluten-free mini herb buns are full of flavour and perfect to serve alongside a hot soup on a cold winter night. For added flavour, stuff with your favourite cheeses, vegetables and/or meats.

 

 

INGREDIENTS

Yeast                   

1 tsp
Chia seeds                   
1 tbsp
Cane sugar                         
1 tsp
Homogenized milk (warmed)               
½ cup
Brown rice flour              
½ cup
Sorghum flour                
2 tbsp
Tapioca                 
2 tbsp
Corn starch            
2 ¼ tbsp
Dried milk powder                 
1 tsp
Agar agar                
½ tsp
Xanthan gum                 
1 ½ tsp
Salt     
½ tsp
Milk     
½ cup
Whole eggs     
1 ½
Butter     
 2 tbsp
Italian seasoning     
1 tsp

 

METHOD 

• In a bowl, bloom yeast with chia seeds, cane sugar and warmed milk until foam forms 

• Sift together all of the dry ingredients

• Add the rest of milk, eggs and butter to yeast mixture and mix well, add the Italian seasoning

• Add dry to wet and mix on speed 2 for 6 minutes  

  • • Weigh 20 grams of the dough and shape it into a ball with your hand, place in a greased mini muffin pan, continue until you are done with all of the dough    
  • • Proof for 10-13 minutes  

  • • Bake at 350ºF for 12-13 minutes or until light golden brown
  •  

    YIELD

    35-37 mini buns

     

    Make sure to stop by Ste. Anne's Spa Bakery for other great baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property.