SOUR CREAM
BUNS
These sweet buns are wonderful because of their
smooth, fine texture. They almost have a biscuit-like
texture (slightly crisp lower crust) when freshly baked, however, I would
classify them as a sweet bun (even although I didn’t add sweetener). They are super spread with Healthy Butter
(see my blog or previous cookbooks) and apricot jam.
11/2 cups Gluten-Free Bake Mix (375 mL)
2
tsp baking powder (10 mL)
1/8 tsp salt (0.5 mL)
2
eggs
1/2 cup sour cream (125 mL)
1/3 cup butter, melted (75 mL)
1/3 cup grated Monterey Jack cheese (75 mL)
Preheat oven to 400°F (200°C). Grease two muffin top pans (only need one
partition greased in one of the muffin top pans - they usually have 6 partitions, unless they have smaller partitions). You can use a cookie sheet and just shape the buns, if you don't have muffin top pans. Have fun! :)
In medium bowl, combine Gluten-Free Bake Mix,
page___, baking powder and salt. In food
processor, process eggs. Add sour cream
and butter; process. Add dry ingredients
and Monterey Jack cheese. Process. Scoop approximately 1/3 cup (75 mL) batter into each
partition. Smooth the tops and shape
with the back of a dessert spoon. Bake
about 12 to 15 minutes, or until turning golden brown underneath.
Yield:
7 buns
1 bun
246.9
calories
7.5
g protein
21.1
g fat
6.0
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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