Gluten-Free Buns
Gluten-free baked goods have become increasingly popular for those who are sensitive to gluten or follow a special diet. This recipe yields soft, light-textured buns that are perfect for sandwiches or enjoyed on their own. Imagine the aroma of freshly baked buns filling the kitchen, as they turn golden brown on the outside and remain soft and fluffy inside. One of the most important steps is proper hydration and the use of psyllium husk, which helps stabilize the dough's structure. With this recipe, gluten-free buns are just as enjoyable as traditional baked goods!
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Ingredients for this recipe
Servings: 6
500
g
Gluten-free flour blend
350
ml
Lukewarm water
7
g
Dry yeast
10
g
Salt
10
g
Sugar
30
ml
Olive oil
10
g
Psyllium husk
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Preparation Steps
1
In a small bowl, combine the lukewarm water, sugar, and dry yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, whisk together the gluten-free flour blend, salt, and psyllium husk. Add the yeast mixture and olive oil.
3
Mix the dough until you have a sticky, but uniform mass. Cover with a kitchen towel and let it rise for 45 minutes.
4
With lightly oiled hands, shape small buns and place them on a baking sheet lined with parchment paper.
5
Let the buns rest for another 20 minutes while preheating the oven to 400°F (200°C).
6
Bake the buns for 25 minutes, or until golden brown and still soft inside.
7
Let cool on a wire rack, then enjoy fresh or store in an airtight container.
