Crusty Sub Buns

These buns have great texture. They are light enough to remind you of regular gluten filled baguettes, but still sturdy and crunchy enough considering that they are gluten-free. I usually bake in small quantities- so they don't last long on my counter. They are great toasted the next day too! These make wonderful TBLC sandwiches. (Turkey Bacon, Lettuce and Cheese)

Crusty Sub Buns

1 cup white rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup cornstarch
1/4 cup white bean flour
1-1/2 tsp yeast
1-3/4 tsp xanthan gum
2 Tbsp sugar
1/2 cup plus 2-3 Tbsp warm water
1 egg, room temperature

First, combine the flours, starches, xanthan gum, yeast and sugar in your mixer bowl or food processor. Set the mixer onto a low setting. Pour the warm water into the flour mix in a steady, slow stream. Scrape the sides if necessary. Add the egg. Turn the mixer up and mix until the batter is smooth and shiny.

Prepare a cookie sheet with parchment or a french loaf pan with tin foil. Lightly grease where the loaves will sit and sprinkle liberally with cornmeal.
Knead the batter with a spatula, adding 2-4 tsp of rice flour as needed until the dough forms a ball and the dough is workable with your hands. Divide the dough into two or three balls. Form the ball into a long sub bun, flatten slightly so that it is wider than it is tall. Grease a piece of plastic wrap and cover the dough. Repeat for the remaining balls.

Let the dough rise in a warm place for one hour. Lightly brush the buns with egg white and sprinkle with course salt just before baking. This is optional- it helps to brown the bread.

Bake at 350F for 25 to 30 minutes. Let cool on a wire rack. Enjoy.