Gluten Free Crispy Oat Buns

Preparation

• Measure + 42°C water into a baking bowl.
• Mix the dry yeast and xanthan gum into the Gluten-free oat flour mix.
• Gradually add the salt, syrup or honey and Gluten-free oat flour mix, stirring the dough with a whisk.
• Finally, gradually add the gluten-free coarse flour mix (about half) to the dough, whisking all the time to avoid lumps.
• When the dough starts to be thick add the rest of the gluten free coarse flour mix and start the dough well either with the hooks of a food processor or by hand around. 4 minutes.
• The dough should remain soft.
• Using two tablespoons, take 21 pieces of dough directly onto a baking sheet.
• Sprinkle with gluten-free coarse flour mix and shape into oval or round buns using the flour.
• The buns must be quite flat because they rise really well!
• Another way is to put a gluten-free, coarse flour mix on a baking tray and lift pieces of dough onto it with a spoon and roll oval or round buns in the flour.
• Rise the rolls under a baking sheet at room temperature for 20 minutes.
• Prick the tops of the rolls with a fork and bake them in a 250°C oven on medium for 15-17 minutes.
• When the buns are a beautiful golden brown on the top and the bottoms gum up when tapped, they are cooked.
• These rolls are still tasty and soft the next day when stored in a plastic bag or plastic jar with a lid at room temperature.