Ingredients
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210 ml lukewarm water
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450 g Gluten Free Bread Flour Mix by Raduplus more to sprinkle
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25 g fresh yeast
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5 g sugar
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5 g salt
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10 g sunflower seeds
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5 ml olive oil
Directions
Those are hands down the softest gluten free buns that I ever tried, with a soft exterior and a fluffy interior. They can be used for a variety of dishes, including a really simple breakfast or some nutritive burgers. I’d recommend always heating them up before serving, to really get that amazing texture in every bite! Bon appetit!
You’ll need the following for this simple gluten free buns recipe, which is also vegan:
Steps
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1
Done
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Pour in the lukewarm water in a large bowl, adding the fresh yeast, sugar, salt, using a Danish whisk/fork to incorporate everything. Sift in the bread flour and start kneading the dough for about 10 minutes, until smooth. The dough should still be a little bit wet. |
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2
Done
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Shape it up into a ball and cover it with plastic wrap, allowing it to rise in a warm place for about an hour, or until doubled in size. |
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3
Done
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Turn out the dough on a lightly floured work surface and slice it up horizontally, vertically and diagonally, dividing it into 8 equal pieces. |
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4
Done
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Lightly coat each piece in rice flour and push it in against the palm of your hand, shaping it up as a bun. Coat each ball in the sunflower seeds. Transfer them into a tray lined with baking paper, brush with olive oil and cut an 'X' on the surface of each one using a blade or a sharp knife. Cover the tray for another 30 minutes, allowing the buns to rise once again. Preheat the oven to 180° C. |
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5
Done
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Bake them for 30 minutes, making sure that you have enough steam in the oven by placing a heat resistant bowl filled with water, underneath the tray. Allow them to cool before serving, and ideally always serve warm. |
