Ingredients
oil / butter for greasing
16g / 4 tsp dried yeast
1 tbsp sugar
500ml Warm Water
2 tsp xanthum gum
300g (GF) plain flour
130g rice flour
2 tsp salt
45g rice bran
60g oil
seed topping of choice
(I used poppyseeds)
1. Preheat the oven to 200 degrees celsius. Lightly grease a large baking tray.
2. Combine the yeast, sugar, warm water. Leave to stand in a warm place for about ten minutes (it should go frothy almost instantly).
3. Sift the xanthum gum and flours into a large bowl, add the salt and rice bran. Mix, and add the warm water mixture and the oil. Keeping mixing until a soft dough is formed.
4. Take a chunk of dough and shape into desired bun i.e. long, small and flat (I did the latter, making a ball and squishing it roughly). Place on the prepared baking sheet and repeat until all dough is used up. Sprinkle desired seeds on top of each individual bun.
5. Bake for 25 - 30 minutes (perhaps a bit longer if you chose to make longer rolls). Remove from the oven and leave to cool for two minutes. Place onto a cooling tray, and when ready to use, slice in half and use as rolls are intended! (Pictured here with chickpea patties...)
Wednesday, 23 May 2012
Gluten-Free Buns
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