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Gluten Free Buns (light)

Gluten Free Buns (light)

Recipe by Helka Tukiainen
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Cooking time



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



  • 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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