Gluten-Free Buns Made with Natural Sourdough Starter

Name: Gluten-Free Buns Made with Natural Sourdough Starter
Yield: 4
Cuisine: Signature Cuisine
Ingredients: GF sourdough starter: 330 g of; Salt: 10 g of; Sugar white: 20 g of; Water: 280 g of; Extra Virgin olive oil: 30 ml of; Quinoa flour: 80 g of; Sorghum flour: 80 g of; Tapioca starch: 100 g of; Potato starch: 40 g of; Psyllium husk: 25 g of; Extra Virgin olive oil; Sesame

Features:

Cuisine:

Signature Cuisine

1 h
Serves 4
Medium

Ingredients

Wet Ingredients:
330 g of GF sourdough starter
10 g of Salt
20 g of Sugar white
280 g of Water
30 ml of Extra Virgin olive oil
Dry Ingredients:
80 g of Quinoa flour
80 g of Sorghum flour
100 g of Tapioca starch
40 g of Potato starch
25 g of Psyllium husk
Bun Decoration:
Extra Virgin olive oil
Sesame

Directions

These buns are incredibly soft, tender and delicious, plus, they look amazing!

Give them a try!

Bon Appétit!

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Today's visits: 2.

Steps

1 Done	The gluten-free sourdough starter needs to be at room temperature and fully active. If you've kept your starter in the fridge, be sure to take it out ahead of time, feed it and let it rise properly, which will take a few hours.
2 Done	Once your sourdough starter is ready, measure out some room-temperature water and dissolve salt and sugar in it. In a separate bowl, combine the dry ingredients until they are well mixed. Then, add the water, sourdough starter and olive oil to the dry mixture. You can either use a food processor or just a spoon to stir it all together, then finish mixing by hand until it's smooth. Let it sit for about 10 to 15 minutes, and you'll see the dough thicken and come together nicely.
3 Done	Sprinkle the work surface with tapioca starch or gluten-free flour, then place the dough on it and knead it for 5 or 6 movements. Shape the dough into a ball and cut it into 6 equal pieces. Form each piece into a bun, placing them on a baking tray lined with baking paper. Cover the buns with a towel and leave them to rise at room temperature. Depending on how active your sourdough starter is and the room temperature, this process might take between 1.5 and 3 hours.
4 Done	Once the buns have puffed up, preheat your oven to 220 degrees Celsius. Place a baking dish or a tray with edges on the bottom rack of the oven. Gently brush the tops of the buns with olive oil, sprinkle on some sesame seeds if you wish, and make a crosswise cut on the surface if you prefer.
5 Done	Place the buns on the middle rack of the oven, then quickly pour about 1/2 cup of boiling water into the baking dish at the bottom. The steam is essential for achieving a lovely crust. Close the oven quickly and bake the buns for 30 to 40 minutes until they turn a beautiful golden brown. Once they're done, take them out and let them cool completely on a rack; otherwise, they might stick together inside. These buns will stay fresh for up to 24 hours. After that, you can cut them crosswise and fry them in ghee, which is also incredibly delicious! Bon Appétit!