The schools will open soon for children but also you will get to work daily. A gluten-free fluffy bun stuffed with kind of your choice is an ideal.
I tried all 12 buns filled with different flavors like honey, my mom’s homemade strawberry jam, with feta cheese, tomato and basil from my pot, with left over roast chicken from yesterday, with roasted red peppers and anthotyros cheese, with cucumber, dill and kefir etc.
I can’t say which I liked the most because I liked everything, even plain bun. They are amazing and I highly recommend them.
And as I do with every bread I make, this also passed my son’s test so I am confident in what I recommend.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Sift the flour into a small bowl. Make a small pit in the middle and add dry yeast, sugar and 3 tbsp. warm water and lightly mix this mixture (yeast, sugar, water).
Let it rise a little. For greater convenience and faster, I place it in the oven at 50°C/120°F, for about 15 minutes.
Once it has risen, mix it with the rest of the flour, adding the warm water, olive oil and salt.
Grease 12 muffin tins and divide our mixture. Let them rise in a warm place or in the oven for about 35 minutes, at 75°C/170°F.
As soon as they rise, mix the sugar with the water, brush over the buns and sprinkle with sesame or poppy seeds.
Bake in a preheated oven at at 180°C/350°F for about 25 minutes, until they are slightly golden on top.
Ingredients
Directions
Sift the flour into a small bowl. Make a small pit in the middle and add dry yeast, sugar and 3 tbsp. warm water and lightly mix this mixture (yeast, sugar, water).
Let it rise a little. For greater convenience and faster, I place it in the oven at 50°C/120°F, for about 15 minutes.
Once it has risen, mix it with the rest of the flour, adding the warm water, olive oil and salt.
Grease 12 muffin tins and divide our mixture. Let them rise in a warm place or in the oven for about 35 minutes, at 75°C/170°F.
As soon as they rise, mix the sugar with the water, brush over the buns and sprinkle with sesame or poppy seeds.
Bake in a preheated oven at at 180°C/350°F for about 25 minutes, until they are slightly golden on top.
- When placing the dough in the oven to rise, we always place a tray of water in the bottom of the oven so that your dough does not dry out.
- One reason I use wheat flour (gluten free) is because I want it to smell like the one I used to buy from my bakery before I discovered celiac disease in my life.
- You can also add seeds or nuts to the dough.
Good Luck and Bon Appétit!!!
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