These little gluten free buns are one of my daughter’s favourites. They are just a bit sweet and buttery, and perfect eaten with homemade jam or honey. I think they’d probably be delicious with chocolate spread too 😉
As usual, they are easy to make, as long as you take the time to activate the yeast (see my baking bread tips!). I make a big batch and freeze some, it works great.
Here is the recipe:
For 12 little buns
- 500 ml milk (not too cold)
- 7 g dried yeast
- 100 g melted butter
- 80 g sugar
- 500 g gluten free flour (I use Schaer bread mix B or Doves Farm bread mix, see products used)
- a pinch of salt
- 5 g psyllium husk powder
- Place 50 ml milk in a large bowl and add the dried yeast.
- Sprinkle with a little sugar and let it rest for about 10 minutes until the yeast is activated (see baking bread)
- Add the rest of the milk (450 ml), the melted butter and the sugar. Make sure the milk is not too cold and the melted butter is not too hot as this will prevent the dough from rising properly.
- Mix all this a little 🙂
- Add the gluten free flour and the psyllium husk powder and mix well.
- If possible, knead the dough a little with the kneading hooks of a hand mixer.
- Let the dough rise (it will probably take an hour or two).
- Once the dough is risen, use your hands to shape little buns and place each bun in a muffin pan. Shaping gluten free dough is always a little messy – I wet my hands and find it makes it a lot easier 🙂 (see baking bread)
- Let the buns rise again for about an hour.
- Bake in the oven at 200°C, for about 25 minutes, until they are nice and golden 🙂
Hope you enjoy this! Reach out to me on Facebook if you have any questions!