Holidays, sea, sunbathing and relaxation. Of course, if you sit at the beach for many hours, your tummy rumbles. The people next to me on the sunbeds are ordering toast, club sandwiches, all with gluten. Suddenly in the beach, a man, pops up, advertising by yelling the donuts that he is selling and stops right in front of me with his portable table to sell them. Of course all have gluten and nothing of all these, I cannot eat.
No mercy at all!!!
If you have celiac disease, you must go to the beach organized. You can have with you fruits, but be prepare of collecting all the bees on you. But what if you want something savoury but also tasty? That’s was my inspiration for these ideal buns, which give you a lot of energy. And let burn the extra calories by playing racquets or beach volleyball on the beach so you won’t have any regrets if you eat more than one at a time!
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 bowl.
Make a small pit in the middle and add the yeast, sugar and 3 tbsp. lukewarm water and lightly mix this mixture (yeast, sugar, water).
Wait about 30 minutes until the yeast activates and rises. 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 lukewarm milk, olive oil and salt.
Once they are mixed very well, add the rest of the ingredients and lightly mix it.
Grease a pan for 18 muffins and divide the dough into the 18 places for muffin.
Let them rise in a warm place for about 30 minutes or place them in the oven for about 15 minutes, at 50°C/120°F.
Bake them at preheated oven at 200°C / 400°F for about 25 minutes, until they are slightly golden on top.
Ingredients
Directions
Sift the flour into a bowl.
Make a small pit in the middle and add the yeast, sugar and 3 tbsp. lukewarm water and lightly mix this mixture (yeast, sugar, water).
Wait about 30 minutes until the yeast activates and rises. 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 lukewarm milk, olive oil and salt.
Once they are mixed very well, add the rest of the ingredients and lightly mix it.
Grease a pan for 18 muffins and divide the dough into the 18 places for muffin.
Let them rise in a warm place for about 30 minutes or place them in the oven for about 15 minutes, at 50°C/120°F.
Bake them at preheated oven at 200°C / 400°F for about 25 minutes, until they are slightly golden on top.
- Prefer half of the flour mix to be gluten-free wheat-based flour mix, to have a nicer aroma and taste. I don’t know if the taste is better or more familiar to me, who for 46 years (before I was diagnosed with celiac disease) ate bread from my bakery, which of course was made of wheat flour.
- You can put whatever seeds you want or even add grounded nuts.
Good Luck and Bon Appétit!!!
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