Seriously My Best Glutenfree Buns So Far
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These gluten-free buns taste really good. They are light and moist and are delicious for breakfast and for lunch. If you want a dark rye bread color you can add 2 tsp. Carob powder. It only takes around 50 minutes to make them including baking time. They are gluten-free, vegan and sugar free.
Recipe Glutenfree buns
Important: Psyllium husks is an essential ingredient in gluten-free baking. Gluten is what gives dough elasticity and lightness. Psyllium husks soaked in water becomes gelatinous and helps to lift the dough. Without the husks the gluten-free bread gets flat and dense.
Ingredienser (prefer organic):
3 tbsp. Psyllium husks
3,5 cup dl luke warm water
3,5 cup gluten-free flour - I prefer this mixture:
2 tsp. Carob powder (optional)
1 teaspoon. salt
2 tsp. baking powder
1 beaten egg (optional)
Soak Psyllium husks in the luke warm water for 15 minutes.
Mix the dry ingredients and pour it into the husks mixture.
Use the Dough Hooks or whisks to mix the dough until it has a texture like a thick porridge - about 2 minutes.
Grease a baking sheet with liquid coconut oil.
Form about 9 buns (tip: It's easier when your hands are wet)
Brush with egg if you prefer and sprinkle with poppy or sesame seeds
Set the convection oven to 185 degrees.
Bake for about 45-47 min.
Premade FLOUR MIXTURE
It's a huge advantage to have a premade ready to use flour mixture in the kitchen store. So you do not have to weigh the flour every time you want to bake - you can mix the flours you prefer, but this is my favorite.
Mix all the ingredients thoroughly in a large bowl and store in a 3-liter glass jar with a lid.
Tips: desiccated coconut gives a nice flavor, but make the dough a little dry and hard to work with, so if you choose to mix it in use only a bit.
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