These are the kind of gluten-free buns that the whole family will want to eat!
Recipe for gluten-free buns
Gluten-free oat rolls are one of the absolutely most popular recipes from Cracking the Code of Gluten-Free Bread and from my gluten-free baking course. They are the kind of gluten-free rolls that the whole family will want to eat! And even the kind of gluten-free rolls where you don’t have to settle or feel cheated because you’re eating gluten-free.
The oat rolls are baked using the Structure Method, and it is precisely the method that gives the rolls their good taste and light, airy texture.
The rolls are really easy to bake!
Servings: pcs.
Gluten-free buns
These are the kind of gluten-free buns that the whole family will want to eat!
Equipment
- Stand Mixer
- Oven
- Bowl
Ingredients
- 600 gram Water lukewarm
- 50 gram Yeast
- 18 gram fiberHusk
- 6 gram Salt
- 50 gram Butter or ½ dl olive oil
- 80 gram Gluten-free oatmeal
- 50 gram Oat Flour gluten-free
- 60 gram Buckwheat Flour
- 120 gram Whole Grain Rice Flour
- 60 gram Cornstarch
- Gluten-free oatmeal for topping
Instructions
- Dissolve yeast in the lukewarm water and then stir in the fibers at high speed on the mixer.
- Mix for a few minutes until the fiber mixture is very thick, then let it rest for 10 minutes.
- Mix all the flour together.
- When the fiber mixture has rested for 10 minutes, add oil or butter and salt.
- Add the flour little by little while stirring the dough.
- Be careful not to add too much flour at once.
- When all the flour is added, mix the dough thoroughly at high speed for 8-10 minutes.
- Let the dough rise with a tea towel or plastic wrap over it for 20 minutes.
- Shape the dough into buns, dip the top of each bun in oatmeal, and let them rise covered on the tray for 30 minutes.
- Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit) with fan and bake the buns for about 20-30 minutes depending on your oven.
- The buns are done when they make a deep, hollow sound when you tap them on the bottom.