High Protein GF Buns

Directions

• For best results, I recommend using a scale to measure out all the ingredients. In a small bowl add yeast, sugar and luke warm water. Mix well and keep aside for 10 minutes till yeast activates and starts to bubble.
• In a large bowl, add in all dry ingredients. Mix everything well with a spatula and keep aside.
• In a blender, toss silken firm tofu and unsweetened soy milk. Blend till smooth. Keep aside.
• Once yeast has been activated, pour blended tofu mixture onto dry ingredients along with yeast. Incorporate everything with a spatula. Once everything is mixed nicely. Let the dough sit on countertop for about 5-6 minutes. This will allow dough to fully absorb liquid.
• Line a baking tray with parchment paper, after 6 minutes – divide dough into 6 equal parts and form them into a bun size balls, flatten them gently and lay them on the parchment paper one by one. Dough will be slightly wet.
• Turn on the light in your oven. Cover the buns with a clean kitchen towel and stick the buns in the oven with light on for about 60-90 minutes.
• After 60-90 minutes remove buns from the oven, remove towel and preheat oven at 350F. Feel free to gently score the buns with a sharp knife. Transfer buns in the oven and bake for 25-30 minutes.
• Once baked, remove from the oven and let buns cool completely before serving. These buns can be refrigerated for up to 5-7 days in the fridge.
• These buns taste the best, once they’re cut in half and toasted. Enjoy these buns with your favorite toppings. Watch my linked YouTube video to see how I served them.