Gluten-free Knot Buns

Preparation

• The flour mix contains psyllium, so you may not need to add it. However, I have used it as directed.
• Heat the milk to over 42 degrees.
• Mix psyllium with milk and leave to swell for 5-10 minutes.
• Add the eggs, sugar, cardamom and salt.
• Mix the dry yeast and xanthan gum into the flour.
• Add to the liquid a little at a time, stirring well.
• Add the curdled margarine towards the end.
• Give it a whirl in the food processor (or knead with a whisk) for five minutes.
• Bake immediately.
• Roll the dough into a lump, cut into pieces as you would for buns, and shape the pieces into tongs about 25 cm long.
• Twist the bar into a knot.
• Let the buns rise under a cloth in a warm place for half an hour.
• Brush with egg, sprinkle with pearl sugar and bake in the oven at 200°C for about 12 minutes.
• Gluten-free buns don't seem to like waiting and the best thing is that this one is fresh right away. However, if you don't eat the whole batch straight away, freeze the buns as soon as they've cooled.