Natural Sourdough Buns with Chickpea Flour

Name: Natural Sourdough Buns with Chickpea Flour
Cuisine: Signature Cuisine
Ingredients: GF sourdough starter: 330 g of; Water: 250 g of; Extra Virgin olive oil: 30 g of; Sugar white: 20 g of; Salt: 10 g of; Chickpea flour: 160 g of; Tapioca starch: 140 g of; Psyllium husk: 25 g of; Extra Virgin olive oil; Sesame

Features:

Cuisine:

Signature Cuisine

Medium

Ingredients

Wet Ingredients:
330 g of GF sourdough starter
250 g of Water
30 g of Extra Virgin olive oil
20 g of Sugar white
10 g of Salt
Dry Ingredients:
160 g of Chickpea flour
140 g of Tapioca starch
25 g of Psyllium husk
Bun Decoration:
Extra Virgin olive oil
Sesame

Directions

Adding chickpea flour to your natural sourdough buns not only gives them a beautiful golden color but also boosts their protein and fiber content. Give this recipe a go—you’re sure to enjoy it! Just remember, chickpea flour accelerates fermentation, so your buns will rise more quickly; be sure to bake them before they sit for too long!

Bon Appétit!

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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. The presence of the chickpea flour will speed up the fermentation process, so the buns should rise nicely in about 40 minutes to an hour.
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 minutes at 220 degrees Celsius, then reduce the temperature to 175 degrees Celsius and bake for another 10 to 20 minutes. 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 48 hours. After that, you can cut them in half and fry them in ghee, which is also incredibly delicious! Bon Appétit!