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).
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!