Vegan, Gluten Free Buns with Olives & sun-dried Tomatoes

500 g gluten-free flour mix for bread (*see Tip to see what flours I used)

10 g instant yeast (10 g = 1 tbsp)

1 tbsp sugar for the yeast

2 tbsp lukewarm water for the yeast

1 tsp xanthan gum (omit it, like I did, if the flours you're using have it or if they have guar gum)

1 tsp psyllium husk (omit it, like I did, if the flours you're using have it)

½ tsp sea salt

2 tsp oregano

1 tbsp olive oil or oil from the sun-dried tomatoes

500 ml soda water/club soda

100 g pitted and sliced olives

100 g sun-dried tomatoes drained of their oil and cut into small pieces

3 tbsp sunflower seeds for decoration (optional)

Mix the yeast with the sugar and warm water and leave it in a warm place for 1 hour so that the yeast activates.

Put the chopped olives and sun-dried tomatoes to drain.

Sift the flour, add and mix well with the salt, the oregano, the xanthan gum and the psyllium husk.

Once the yeast is ready, add the olive oil and soda water.

Add the mixture of yeast and soda to the flour mixture.Mix well with an egg beater to make the dough. Depending on the flour you will use, the dough/batter will become either a rather liquid batter or a soft dough that sticks to the hands.

Add the olives and sun-dried tomatoes and mix well.

Grease the molds with a brush.

With the help of 2 spoons, fill the molds.

Cover them and let the dough rise in a warm place for 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise.

Once they have risen, optionally brush them with olive oil and sprinkle them with sunflower seeds.

Bake in a preheated oven at 180°C / 350°F at fun mode for about 40 minutes.
Actually, I baked them for 30 minutes, then turned off the oven and left them in for another 10 minutes. (for energy saving).

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Vegan, Gluten Free Buns with Olives & sun-dried Tomatoes