Gluten Free Sticky Rice Buns Food

GLUTEN-FREE STICKY RICE BUNS

Steps:

• Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
• Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
• Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
• Do Ahead
• Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.

GLUTEN FREE STICKY BUNS

Steps:

• Preheat oven to 375. Mix dry ingredients well in a large bowl. Add eggs, oil and milk; stir well (if too soft, add a little more flour). Spray 20 inch long piece of wax paper with cooking spray. Scoop dough onto paper with wet or oiled hands. Spread into 10x14 rectangle. Drizzle on melted butter and sprinkle generously with cinnamon.sugar mixture. Lift long side of wax paper and dough will start to roll. Cut into 12 pieces. Bake in large muffin tins for 18 minutes, till golden brown. Sprinkle with powdered sugar while still warm.

GLUTEN FREE HOT CROSS BUNS

Steps:

• Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
• Combine yeast, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
• Add the fruit mixture (along with any soaking liquid), oil and egg.
• Mix for 5 minutes dough will be stiff but slightly sticky.
• Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
• Grease a 9x13" baking dish.
• Divide dough into 12 pieces and roll into balls with lightly oiled hands.
• Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
• Heat the oven to 400°F.
• Whisk together the "cross" ingredients to form a smooth paste.
• Scrape into a small zip-top bag and snip the corner.
• Pipe the paste in a cross over the center of each bun.
• Bake for 30 to 35 minutes or until they sound hollow when tapped.
• Remove from the oven and immediately drizzle with honey.
• Return to the oven for 2 minutes.
• Cool in the pan for 5 minutes, then move to a wire rack.