Gluten Free Buns (light)
Gluten Free Buns (light)
Serve the gluten-free rolls as a breakfast or snack. The buns are very crispy on the surface, the bottom and the taste is really soft and tasty! This dough makes 15 rolls
Doses
15
kplCooking time
20
minutesIngredients
7,5 dl lukewarm water
1,5 tsp salt
1 pkt fresh yeast (or 1,5 pss. dry yeast)
2 tbsp pullomargarine
9 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
Preparation
- Crumble the fresh yeast into the bottom of a bowl and add lukewarm water (+37°C) (If you use dry yeast, mix it with a small amount of flour or directly with the liquid, which should be at +42°C).
- Add the salt and gradually add the flour, beating well until the dough is thick.
- Add the margarine and the rest of the flour, while mixing the dough well, either by hand or with an electric mixer.
- The dough is then very kneaded when it comes loose from the edges of the bowl.
- Put the baking flour in the bottom of the bowl and, using a tablespoon, scoop out heaps of dough and, with floured hands, shape them into either round or oval buns on a baking tray.
- Let rise well at room temperature, covered with a baking sheet, for about 30 min.
- Bake in a 225 degree oven for about 20-25 minutes.
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