Soft White Buns Made of Amaranth and Chickpea Flour (Gluten-free, Dairy-free)

Name: Soft White Buns Made of Amaranth and Chickpea Flour (Gluten-free, Dairy-free)
Yield: 4
Cuisine: Signature Cuisine
Ingredients: Amaranth flour: 80 g of; Chickpea flour: 60 g of; Tapioca starch: 140 g of; Potato starch: 120 g of; Psyllium husk: 30 g of; Sugar white: 20 g of; Dry yeast: 10 g of; Salt: 10 g of; Extra Virgin olive oil: 60 ml of; Water: 400 ml of; Egg(s): 1; Sesame: 1 tbsp of

Features:

Cuisine:

Signature Cuisine

1 h 45 min
Serves 4
Medium

Ingredients

Dry ingredients:
80 g of Amaranth flour
60 g of Chickpea flour
140 g of Tapioca starch
120 g of Potato starch
30 g of Psyllium husk
20 g of Sugar white
10 g of Dry yeast
10 g of Salt
Wet ingredients:
60 ml of Extra Virgin olive oil
400 ml of Water
lukewarm
Glazing:
1 Egg(s)
1 tbsp of Sesame

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.

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 dry ingredients together until smooth. Add olive oil and water, stir with a spoon, and then with your hand, knead into a thick, sticky dough. Let the dough rest for 5-10 minutes. Then transfer it onto a silicone mat, knead briefly, shape into a ball, and then into a log about 5 cm thick. At this stage, the dough will no longer be sticky. You can also sprinkle the surface with starch. Divide the log into 12 equal parts, form each into a round roll, cover with a towel, and let rise at room temperature for about 1 hour. The rolls will rise slightly, but not significantly.
2 Done	Beat the egg with a fork until smooth. After the rolls have rested for 1 hour, brush the surface with the egg and sprinkle with sesame seeds.
3 Done	Preheat the oven to 210 degrees Celsius. Place a flat pan of water on the bottom of the oven. Boil water in a kettle. Once the oven is heated, place the rolls inside and pour boiling water into the pan at the bottom to create steam in the oven. Bake the rolls for 15 minutes at 210 degrees Celsius. Then reduce the temperature to 180 degrees Celsius and bake for another 20-25 minutes. The rolls should become nicely golden brown. Remove from the oven and allow them to cool completely before serving (this is very important! There is a lot of starch in this recipe, and it needs to stabilize. Warm rolls will stick together inside).