Question by Herp: Can you make gluten free pineapple buns?
My friend has celiac disease and therefore she can’t eat gluten. She really likes pineapple buns and before you get confused pineapple buns as buns with pineapples there is not even the tiniest trace of pineapples. These are pineapple buns http://www.youtube.com/watch?v=vMmX3psVu7w . Is there any way to change the recipe so there’s no gluten?
Best answer:
Answer by Gabrial Knight
This recipe might be the one you are looking for?. This one is gluten free.
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Kristi’s Soft Buns (Gluten Free!)
Ingredients Serves 6 servings
4 ozs pineapple juice
1 cup water (120 degrees f)
5 tbsps brown sugar (separated)
2 tbsps active dry yeast
1 cup potato starch
3/4 cup masa harina
3/4 cup sorghum flour
1/2 cup rice flour
1 tbsp xanthan gum
5 tbsps butter (separated and melted)
1/2 tbsp salt
1 egg
flour for dusting
1Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
2Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
3Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the “ball.”.
4Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
5Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
6Slice down the middle and have a sandwich. After all, you deserve one. 🙂 These are also nice toasted.
http://www.yummly.com/recipe/Kristi_s-Soft-Buns-_gluten-Free_-Recipezaar
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This recipe is not gluten free
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Pineapple Bun (Boroh Bun/菠蘿包)
Makes 15 buns
Ingredients:
For the Bun:
500g bread flour
10g yeast
2TBSP milk powder
60g fine sugar
1/2 tsp salt
60g butter
280ml water
1 large egg
Pastry Topping:
80g butter
30g shortening
80g powdered sugar
1 tsp vanilla essence
1 large egg (lightly beaten)
200g all purpose flour
Egg wash
1 egg (lightly beaten and sieve)
1 Tbsp water
Method:
Bun
Mix flour, sugar, salt, milk powder and yeast till combine.
Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine. (about 5 minutes)
Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, kneading time is about 10-15minutes).
Leave dough to proof for about 40 minutes or double in size.
While dough is proofing, prepare the pastry topping.
For the topping:
Method:
Beat butter, vanilla essence and sieved powdered sugar till light.
Add in egg.
Fold in flour.
Refrigerate the dough in the fridge for 15-20 mins for easier handling.
To make the bun:
Scale the bread dough into 50g each and mold into a ball.
Leave to proof for about 45minutes or double in size. Glaze it with egg wash.
Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin and roll it out thinly into a circle.
Gently put the pastry topping on to of the glazed bun. Glaze again.
Bake at 210 Celsius for 12-15 minutes.
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