THE Premier Low-Carb store .. .. AND Meeting Place

Friday, April 4, 2014

SOUR CREAM BUNS





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/cups Gluten-Free Bake Mix (375 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup sour cream (125 mL)
1/cup butter, melted (75 mL)
1/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:
Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!


No comments: