Living Without

[> ByGrace]

I just made these and they are beautiful. Could anyone help me with one problem I had with the recipe? I found the batter to be too soupy (more like cake batter) to be formed. Instead, I opted to put them into a muffin tin which made 8 muffins. The results were great, however, they were a little difficult to remove. I greased the tins with coconut oil, also, let the muffins sit for 10 min. after baking, but they were still difficult to remove. Any suggestions? Thanks!

[> janlamb]

I used only 3/4 cup warm water, then used an ice cream scoop (the kind that has the little arm to push it out) that had been dipped in corn starch. They came out nicely. Don't even bother putting the batter out on a cookie sheet. This made 12 nice sized buns in a 9X13 pan. I hope this helps.

[> suealtop@gmail.com]

I made these yesterday and the flavor and texture was awesome. However, like I have read here with the others, the dough was soupy and sticky. I just kept adding the protein flour until it was barely manageable and put it in the pan to raise. Is there a mistake in the recipe or is this what is to be expected with gluten free dough? Anyone know that answer? Thanks, Sue