Gluten-free potato and sour milk buns

Ingredients:

Gluten-free flour mix

• 3 cups (435 g) white rice flour
• 1.5 tbsp. (190 gr.) tapioca flour
• 0.75 cups (120 g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp. (5 gr.) salt

Buns

• 2 tbsp instant potato flakes
• 2 tbsp. l. skim milk powder
• 1 tbsp. sugar
• 1 packet of gluten-free instant dry yeast
• 1 teaspoon of salt
• 2 tbsp (30 g) butter at room temperature, plus extra for greasing
• 1 tbsp. sour milk room temperature
• You will need: parchment paper

Preparation:

1. Prepare a gluten-free flour mixture: In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.
2. Make gluten-free bunsIn the bowl of a stand mixer fitted with the paddle attachment, combine the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons (30 g) butter, and 1.75 cups (1/2 cup) plus 2 tablespoons of the gluten-free flour mix on medium speed. With the mixer running, pour in the buttermilk and mix until the dough is smooth and pulls away from the sides of the bowl.
3. Place a large piece of parchment paper on the countertop and lightly dust it with a little gluten-free flour mixture. Grease an 8x8 inch (20x20 cm) pan with butter. Carefully roll out the dough to about 3 inches (7 cm) thick.
   
   Cut into 8 equal pieces and place in the prepared pan, evenly spaced. Cover with plastic wrap and let rise until doubled in size, about 1 hour 30 minutes.
4. Preheat oven to 180°C. Bake the buns until golden brown, about 24 minutes. Remove from the oven and spread with butter. Serve the potato buns warm or cooled.