Buns!
The past years I really missed breakfast buns. I worked with a lot of different flours.
Some buns I created were ok. But I always was not really happy. Either the buns turned more like a bread.
Or they turned like a cake. My first years of detox didn't allow yeast.
So I had to figure out something with baking powder only. But to be honest. I never really liked it.
My last work was even that "bad" without yeast, I decided to never bake without yeast when it comes to bread or buns.
This buns are baked with yeast. But I anyway did a little test bun with baking powder only.
Well, in all this years, this was the best version.
So when you feel like not using yeast, use baking powder only.
And because the detox followers also feel not happy with psyllium husk, I also skipped this part.
So feel free to use golden flax seed flour only. Use 30g flax instead of 25g.
As for this, this is the best I can come up with for a good breakfast bun.
It is good to eat - but the yeast version is just better. But, I am happy the consistency is almost the same.
All my other results over the years turned more to a cake like result.
Not this ones :-)
I always try to use products which add as many nutrients as possible to my food.
Most gluten free flour are based on starch. Corn starch, potato starch, tapioca starch etc.
When you see a recipe saying corn flour or tapioca flour,... it is not a flour. It is starch.
And because starch has not really a nutritional value, I really was looking for flours only.
I didn't use any starch with my recipe. The rice flour contains enough starch anyway.
I am pretty happy about this. Baked goods based on flour and not a ton of starch.
Sesame flour for example is one of this products I love to use.
It is rich in nutrients like zinc, calcium, iron, selenium and more. It also adds a nice flavor to it.
If you can't get sesame flour, use gf oat flour instead.
I just love my buns. And the seeds finally also stick to the bun after baking.
My dough is good to work with, but kind of sticky. But it will not stick to your hands.
Just be gentle when you form the buns. The dough is moist enough to make the seeds stick.
The recipe is just for 4 buns. My experience with working up a recipe to reach more dough, failed a lot.
Every time I worked out a good recipe and tried to double the amount, it failed.
So for this recipe, I keep it the way it really works! 4 buns is fine with me.
I rather bake more often than to mess up a recipe again.
And I love it for breakfast and dinner,... yes, they are perfect dinner rolls as well,...
cut in half and toasted. Jesus, this makes the seeds taste so good and also crisp.
I like a good crunch when I bite into my bun.
I toast it up until golden, the not seeded side. With some good jam,... on banana butter.
YES!
So, I hope you will like this buns.
I hope all will go well in your kitchen and I really, really hope you will enjoy it like I do!
This buns are also perfect for the lunch box. I enjoyed it a couple of times for lunch on a trip/picnic.
For 4 buns you will need:
100g unbleached certified organic white rice flour
30g Millet flour
20g Sesame flour
25g golden flax seed flour**
5g psyllium husk
1/2 tsp baking powder
1 tsp dry yeast
1 tsp coconut sugar
1/2 tsp pink salt
260ml lukewarm filtered water
**I used golden flax flour because I wanted to keep the buns light in color.
I do not know if golden flax and dark flax are similar.
I feel the golden one is more soft and make the dough more flexible.
You can use dark flax, but I can not guarantee if the result will be the same.
Seed mix:
25g Poppy seeds
25g white sesame seeds
20g Lin/flax seeds
Detox version if you don't want to use yeast etc.
100g unbleached certified organic white rice flour
30g Millet flour
20g Sesame or gluten free oat flour
30g golden flax seed flour**
1 tsp baking powder
1 tsp coconut sugar
1/2 tsp pink salt
10ml cold pressed organic Olive oil
280ml lukewarm filtered water
You also will need a spray bottle with some filtered water!
**I used golden flax flour because I wanted to keep the buns light in color.
I do not know if golden flax and dark flax are similar.
I feel the golden one is more soft and make the dough more flexible.
You can use dark flax, but I can not guarantee if the result will be the same.
Directions:
1. Add the seeds into a bowl and mix well.
2. Add all dry ingredients into a bowl and mix well to combine with a spoon.
Add the oil and water and stir immediately to combine.
The dough will first appear liquish. But keep stirring. The dough will firm up and kind of turn yelly like.
When that happens, you should be able to careful use your hand to give the dough a light knead.
Don't overwork the dough, a short and light knead is enough.
Leave the dough a minute to rest.
3. Cut into 4 equal serves. Should be around 120g
4. spread seeds on your working surface and place dough on it.
5. roll dough gentle with the palm of your hand on the seeds. On both sides!
6. place on a baking tray with baking paper and cover with a towel or bowl. Rest for 30 minutes at a warmer place.
7. preheat oven to 185C for 15 minutes.
8. Spray buns with a little bit of water and place into the oven.
Bake for 40 minutes
9. remove from the oven and cool down complete.
Enjoy for breakfast or for dinner.
Or for a picnic,... lunchbox,... you name it.
To make them perfect, cut into half and toast up in your toaster.
That will make them really nice and crunchy when they are a day old.
ENJOY and happy baking!
Those are the products I use.
As for psyllium husk,
I think it does not matter what brand you use.
As for psyllium husk,
I think it does not matter what brand you use.