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Soft white buns made of amaranth and chickpea flour (gluten-free, dairy-free)

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Ingredients

Dry ingredients:
40 g Amaranth
30 g Chickpea flour
70 g Tapioca starch
60 g Potato starch
15 g Psyllium husk
15 g Sugar white
5 g Dry yeast
5 g Salt
Wet ingredients:
30 ml Extra virgin olive oil
170 ml Water slightly warm water

Soft white buns made of amaranth and chickpea flour (gluten-free, dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Medium

Ingredients

  • Dry ingredients:

  • Wet ingredients:

Directions

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Soft white buns, it already sounds nice:) This recipe will give you great results, soft and delicious buns with protein-rich amaranth and chickpea flour. Like any gluten-free white soft bread, these buns have quite a bit of starch in them, which is what makes the texture soft. The tapioca starch gives the “viscosity” while the potato starch gives the softness and fluffiness.

You can also bake these buns as gluten-free natural sourdough, 70g instead of dry yeast, and adjust the proofing time as well, which is about 5 to 6 hours.

Bon Appétit!

P.S. These buns are best eaten the same day, they can’t stay fresh for very long.

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Steps

1
Done

Mix all the dry ingredients with a whisk until smooth. Add olive oil and water, mix it with a spoon and then with your hand into a thick and sticky dough. If the dough is too tight, add a little more water. Let the dough stand for 5 to 10 minutes, then put it on a silicone mat, knead briefly, and roll it into a ball. The dough won't be sticky at this stage.
Divide the ball into 6 equal parts, shape each into a round bun, cover them with a towel and leave to rise at room temperature for about 1 hour.

2
Done

Preheat the oven to 210 degrees Celsius. Put a flat dish for water in the bottom. Then we boil a teapot.
When the oven is hot, place the buns and pour boiling water into the dish on the bottom, so there will be steam in the oven.
Bake the buns for about 15 minutes at this temperature. Then turn the temperature down to 180 degrees and bake for another 15 minutes or a little more. The buns should be well browned.
Take them out and let them cool completely before serving. This is very important! There is a lot of starch in this recipe, and it needs to stabilize, otherwise, warm buns will be sticky inside.

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