Gluten Free Finger Buns

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Gluten Free Finger Buns

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Ingredients

12 piece(s)

Buns

220 g rice milk, (Or any milk)
390 g gluten free flour, (I use my recipe on recipe community )
40 g sugar
10 g Psyllium husk
2 level tsp dried instant yeast
40 g Nuttelex
200 g water
1 egg

Icing

15 g Nuttelex
120 g icing sugar
1 tbsp rice milk, (Or any milk)
1 drops Vanilla Paste
1 drops Food colouring, (Optional)

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6

2h 15min

Preparation 2h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Afternoon tea Baking Birthday Children birthday Kids in the kitchen Party Gluten free Non-dairy Nut free

Recipe's preparation

Finger Buns

Add 180g of the rice milk and 40g GF flour to the bowl.

Heat 3min/80°c/3min then set aside to cool for 10min.

Add remaining finger bun ingredients and mix 10sec/speed 4.

Scrape down sides and "Dough mode" 3min

Transfer dough to a well oiled bowl and cover with a tea towel. Leave to rise in a warm place for 1 hour or until roughly doubled in size.

Tip dough onto a lightly floured bench or pastry mat. Divide into 10-12 portions, depending on what size you want. Roll each portion into an oval shape and place on a lined baking tray.

Set aside to rise another 30-60min. Preheat oven to 200°c while the buns are rising.

Bake buns for 12-15min.

Icing

Place all the icing ingredients in the mixing bowl with the butterfly whisk.

Beat 1min/speed 4.

Ice cooled finger buns with a small amount of icing and top with gluten free sprinkles, hundreds & thousands, coconut or leave plain. The choice is yours!

Best eaten fresh!

Accessories you need

Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.