Gluten Free Sweet Potato Buns

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 2/3 cup water (110-120 degrees)
• 2 small boiled or steamed sweet potatoes (about a cup)
• 3 tablespoons honey
• 3 tablespoons butter or 3 tablespoons coconut oil, room temperature
• 2 eggs, room temperature
• 1 cup gluten-free oats, ground or 1 cup sweet sorghum
• 1 cup brown rice flour
• 1 cup tapioca starch
• 1/2 cup almonds, ground
• 1 ounce chia seeds, ground (two tablespoons)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon guar gum
• 1 teaspoon sea salt

Recipe

• 1 in a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
• 2 in a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
• 3 grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
• 4 in bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. mix well then add proofed yeast mixture. add dry ingredients 1 cup at a time until mixed well.
• 5 push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. mixture should be very creamy and thready looking. add water 1 tablespoon at a time until proper texture is reached.
• 6 with a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
• 7 sprinkle with sesame seeds if you like them.
• 8 bake at 375 for 20-25 minutes until the outside is very golden.
• 9 let sit for ten minutes before removing from pans to complete cooling on racks.