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 a very important ingredient in gluten-free baking. Gluten is what gives a dough elasticity and lightness. Psyllium husks soaked in water becomes gelatinous and helps lifting the dough. Without the husks the glutefree bread gets flat and heavy.
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)
- Poppy seeds or Sesame seeds (optional)
- Soak Psyllium husks in the luke warn 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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