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Gluten Free Breakfast Buns

Gluten Free Breakfast Buns

Recipe by Virtasalmen Viljatuote Oy
0.0 from 0 votes
Cooking time




  • Mix psyllium with water and leave to swell for 15 minutes.
  • Crumble the yeast into a separate small container, add the salt and stir until the mixture liquefies.
  • Add the yeast liquid to the dough and mix.
  • Mix in the crushed buckwheat groats. You can let it rest for a while.
  • Add the flour to the dough and mix until smooth.
  • Let the dough breathe for a moment under the baking sheet.
  • Divide the dough into rolls using buckwheat flour.
  • Let rise under a baking sheet and bake at 225-250 degrees for 18-25 minutes, until they get a nice colour on both the top and the bottom.
  • Store in an airtight container.

    © Eila Alho


  • The rolls are still juicy even after freezing.

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