Gluten-free bun dough
Gluten-free bun dough
Cooking time
10
minutesGluten-free bun dough is worth a try. With Virtasalmen Viljatuote' Gluten-free bun flour mix, you're guaranteed to succeed in baking buns, Finnish cinnamon rolls, dallas buns and boston cakes.
Ingredients
2,5 dl milk
25 g yeast
0,75 dl sugar
0,25 tsp salt
1 egg
0,5 tbsp cardamom
75 g butter
- Root ingredients
2,5 dl milk (+37 degrees)
25 g yeast
1 tsp sugar
- Listed in the root
1 egg, scrambled
0,5 tbsp cardamom
0,5 tl salt
0,75 dl sugar
75 g butter (soft)
3 dl Viljatuote Gluten Free Bun Flour Mix (225 g)
- Accessed on
eggs
win at
pearl sugar
Preparation
- Just
- Mix the yeast and the lukewarm milk.
- Add the sugar and the bun powder mixture.
- Leave in a warm place for about 10 minutes ( or until bubbling )
- More
- Mix the dry ingredients together.
- Add the egg and the dry ingredients to the sourdough starter.
- Add the soft butter. Knead the dough vigorously by hand or using a machine/electric mixer.
- Bake the gluten-free puff pastry into a bun right away, or make ear rolls (roll the pastry into a disk and spread soft butter, sugar and spices on top).
- Bake on a baking sheet on a baking tray for about half an hour.
- Brush the risen buns with the egg.
- Make a slit in the middle of a small bun and place a knob of butter and sprinkle with pearl sugar.
- Bake in a 225 degree oven for about 10 minutes.
Tip
- Watch the easy recipe video here.
Gluten Free Steamed Small Oats Flakes, 3 kg 
Is it possible to make this bun dough from dry yeast? I always have it at home in case inspiration strikes...
Hi Kirsi!
Yes, you can. A whole 50g piece of product yeast is usually equivalent to two bags of dry yeast (á 11g).
Hej i Sverige står det påsen torrjäst påsen för söta degar att 14g torrjäst motsvarvarar 50g färsk jäst. Is there any difference between Finnish and Swedish torrjäst? How can it differ so much?
Hi Katrine, The Finnish ice cream stamp is different from the one used in Sweden. An jäst can be used to bake all types of jästbakverk. You should follow the instructions of the supplier for the amount of ice.
I made crystal buns from bun flour. They contained 6dl of regular flour. I used 5dl of this gluten free. They turned out perfectly soft and so easy to bake. You guys have the best flour. They are not just a carbohydrate slurry.
Can the dough be made without eggs?
Hi Heta!
We haven't tried making the puff pastry without an egg, but you could try replacing the egg with an egg substitute or omitting the egg altogether. The egg supports the bun during the baking phase and slightly improves the bakeability and flavour of the bun. Without the egg, the amount of flour would probably also need to be reduced.
You can at least replace the egg with a darkened (i.e. starch-ripened) mashed banana.
Is the dough prepared in the same way when using dry yeast?
Hi Kirsi,
If you use dry yeast, mix it into the future Bun powder mixture at the root. Heat the milk to slightly warmer than hand temperature (about 42 degrees). Add the warm milk to the ingredients in the root and continue the recipe as directed.
Tasteless, more sugar and butter is worth it 😉
Hi Lissu,
Thank you for your feedback! Everyone can tweak the recipe to their own taste and get the taste experience they like 🙂
What am I doing wrong when the buns (rolls) do not rise but spread. How long do I have to knead the bun dough in the food processor? Does it come off the sides of the bowl?
I wonder if my dough has too little flour ?
More practice...
Hi Eeva-Liisa,
Thank you for your message. There are a few things to pay attention to. A too loose dough will spread easily. Try adding a little more flour mixture - but in moderation, as too much flour can make the pastry dry and dense. Excessive kneading/mixing will not help gluten-free dough, as its 'bond' is not based on gluten. Keep the mixing time reasonable, 3-5 minutes is usually enough. Let the dough rest for 5-10 minutes before the actual shaping. This gives the psyllium in the flour mixture time to swell and absorb liquid. Too long a rising time can also cause the dough to become soggy. I hope these tips are helpful!
Best result in 35 years with this flour and recipe.
I ordered a 3 kg bag of flour from Kärkkäinen for just under 15 e. The price per kilo is 5 e.
A strong recommendation.
Hi Riitta,
Thank you for your wonderful feedback1 🙂