
Recipe for Vegan, Gluten Free Buns with Olives and sun-dried Tomatoes, for school or for the office. With a fluffy dough, without kneading.
Bread, olive and tomato have always been an irresistible combination of deliciousness!

The benefits of olives are many and they help heart health, prevent stroke, reduce the risk of type 2 diabetes. They contain a large amount of antioxidants. They help fight depression. They have a therapeutic and anti-aging effect.
Sun-dried tomatoes are very healthy food too. They are a concentrated source of nutrients, providing vitamins C and K, iron and lycopene, an antioxidant associated with reducing the risk of certain types of cancer.

In addition to all these benefits that olives and sun-dried tomatoes have, they are a very tasty combination together with bread and are perfect for breakfast! Make with simple and few ingredients, healthy, vegan, gluten free, fluffy buns with olives and sun-dried tomatoes!
If you’re not vegan, add also feta cheese. It’s a mouthwatering!

Make these buns and enjoy them at any time of the day. They are so delicious, once you make them, you’ll be making them again and again just like me!

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
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).
Ingredients
Directions
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).

- I used a total of 500 gr. from gluten-free flour:
– 200 g Mix B by Schär
– 200 g White Mix by Semper
– 100 g Fioreglut by Caputto
But you can use whatever gluten-free bread mix flour you want. Be careful the ones with large amount flour of corn, buns may come out a little tighter.
- The flour mixes I used have xanthan, psyllium, bamboo fiber so I didn’t add extra xanthan & psyllium husk.
- The molds I used were 8cm / 3”inches round, if you are making this in cupcake molds, you may need 18 instead of 12 for the amount of dough I am giving you. You can also divide them into two long narrow cake tins and bake them like bread. In this case increase the baking time by 10-15 minutes..
- If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

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