Gluten Free Breakfast Buns
Gluten Free Breakfast Buns
Cooking time
18
minutesIngredients
1 l water
1,5 dl Gluten-free buckwheat flour or bran fromVirtasalmi's Cereal Product
0,5 pkt yeast
2,5 tsp salt
2 dl Virtasalmi's Grain Product Gluten Free Dark Whole Grain Rice Flour
2,5 dl Gluten-free corn flour from Virtasalmi Cereal Product
for baking: buckwheat flour
Preparation
- 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
Tip
- The rolls are still juicy even after freezing.
