Looking for an easy recipe to start with gluten-free bread, like some buns? Well maybe this the good recipe for this. These yeasted buns are quite fool-proof and you can make them with almost every gluten-free flour you have on hand. The dough comes together quite quickly, especially if you have a stand mixer. If not, I recommend to use electric whisk to mix it. Just mix everything together, let it rest for 4 hours and then bake. You can also prepare the dough in advance and let it rest overnight in the fridge.
This recipe uses only wholegrain flours, no gums or additives. I used buckwheat, millet and teff; but you can also use rice, fine corn, 100% buckwheat…What I always suggest is: start by following exactly the recipe, and then start to experiment.
Tips and replacement
- As usual with gluten-free baking, it’s always better to weigh your ingredients with a scale. Cups might not be precise.
- If you have psyllium husks instead of powder, that’s totally fine. Just double the amount (32 g or 3 tbsp). If you use powder, mix it with the flours. If using husks, better to mix it in some water and let it create a jelly texture before mixing in.
- You can also use fresh yeast (it usually comes in cubes and needs to be refrigerated). Just use the double of the amount (2 tbsp).
Gluten-free bread buns
Course: SidesDifficulty: Medium6
servings10
minutes35
minutes4
hoursIngredients
½ cup ½ teff flour (160 g)
½ cup ½ buckwheat flour (160 g)
½ cup ½ millet flour (160 g)
2 cups 2 lukewarm water (450 g)
1 tbsp 1 dry yeast (5 g)
4 tsp 4 psyllium powder (16 g)
1 tsp 1 apple cider vinegar
3 tsp 3 sea salt
How to
- In a large bowl, mix with a whisk all the flours together with the psyllium powder, the yeast and the salt (if you are using psyllium husks, mix them in the water). You can also do this in the bowl of the stand mixer.
- Mix water and vinegar and pour them little by little with all the flours, continue to knead it all well on the mixer for 5-10 minutes. The dough should be sticky, soft and impossible to shape. It will become firmer while rising.
- Cover the dough with a clean towel and let it rise for 4 hours in a dry warm place or overnight in the fridge.
- Preheat the oven to 395°F/200°C. The dough will still be quite soft. Use a big spoon to scoop the buns directly on a baking tray lined with parchment paper. You should get 6 buns. Optionally, you can sprinkle some seeds on the buns before baking or even some rice flour.
- Bake the buns in the hot oven for approx. 30-35 minutes, until they have a nice brown color. Take the buns out of the oven and let them cool on a baking sheet before cutting.
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Looking for other recipes for gluten free bread, without using commercial blends? You might enjoy some other of the bread recipes here on the blog.
Check out this sourdough artisan style bread to find again the good taste of homemade bread, with a drizzle of oil and crushed tomatoes. >> CLICK HERE FOR THE RECIPE!
However, if you don’t have too much time to wait, you can try these quick gluten free buns made with a lot of seeds and instant yeast: CLICK HERE FOR THE RECIPE!
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Is it possible to use all amaranth flour for this recipe? Also with the psyllium husk do I add that to warm water and let gel before I mix it in with the other flours? Do I add the vinegar and water to the psyllium? Or just water while gelling?
I never tried 100% amaranth, maybe you can try half and half with buckwheat or teff?
For the psyllium husks, mix it in the water with the vinegar as well. Mix well and then pour this mix in the flours + yeast + salt bowl.
I’m gunna do 3/4 cup amaranth flour and 3/4 cup raw whey protein
I’m using psyllium husk powder so is that getting mixed with the flour? I dont have whole husk
Yes if you use powder, it’s better to mix it in the flours. I never used whey protein, let me know how it come out!