Ingredients
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Dry ingredients:
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40 g of Amaranth flour
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30 g of Chickpea flour
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70 g of Tapioca starch
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60 g of Potato starch
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15 g of Psyllium husk
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15 g of Sugar white
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5 g of Dry yeast
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5 g of Salt
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Wet ingredients:
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30 ml of Extra Virgin olive oil
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170 ml of WaterThe water is is just a little warm.
Directions
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
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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. |
2
Done
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Preheat the oven to 210 degrees Celsius. Put a flat dish for water in the bottom. Then we boil a teapot. |