Gluten free bread doesn’t have to be dry and boring! These buns are perfectly moist and fluffy with the magic of psyllium husk.
Over the last few months we have really decreased gluten in our diet. I can feel my digestive system is much happier without it. But bread is such an easy thing to grab and you can get tired of rice cakes, even though their crispy fluffiness can be exactly what you need sometimes.
However, gluten free baking is not the easiest, and often results in rock like bread and pastry. So when I learned about psyllium husk lately I became excited about the idea of the perfect, soft and moist gluten free bread!
Psyllium husk is also healthy. It can lower blood sugar and cholesterol levels, can help with weight loss and is good for your heart. You can buy it in some supermarkets and most health stores, and it’s not expensive. Wikipedia tells us: “The plants from which the seeds are extracted tolerate dry and cool climates and are mainly cultivated in northern India.”
This bun recipe is an experiement still in progress, and I might update it at a later date. So please feel free to add your own spin to it and please tell us about your results! 😉
Ingredients and instructions
Warm up in a pot and stir together:
- 1/2 l. water
- 1/2 pk. wet yeast (or 1 pk. dry)
- 3 tbsp. oil
- dash of salt
- dash of syrup or honey (maybe 1 tbsp)
It should not get too hot so not to kill the yeast, just above body temperature is fine.
Mix in a little bowl
- 4-5 tbsp. psyllium husk
- 150 ml. warm water
It will become a thick gooey paste.
- 4 tbsp. cornstarch
- Approx. 11 dl. gluten free flour
I like to mix all the different flours we have. This time I used:
- 4 dl. oats (ground in coffee grinder, same as buying oat flour)
- 3 dl. buckwheat flour
- 2 dl. rice flour
- 2 dl. coconut flour
I used carrots in this recipe (see below) which gives moisture, so be aware the amount of flour will change depending on your extras.
To give your bread some character you can play with adding some more stuff. This time I used two carrots and a good peace of ginger. Could also be beetroot or other root vegetables and maybe fresh turmeric.
Seeds are also great, I used flax seeds and hemp seeds this time around, maybe 1/2 dl. of each. I made two batches this time (also with carrots and ginger) and added some fresh rosemary from our garden to the other batch! Very nice, I love rosemary bread. 🙂
Mixing, Raising and Cooking
Mix all in a food processor if you have it and let it run for a few minutes. You can just as well mix everything in a bowl and then knead it together on a table.
I let it rise for an hour (in a bowl with a wet cloth on top for example) before kneading it again and adding around 1 dl. extra flour until I like the consistency, not too wet, and more importantly, not too dry! 😀
Then I roll it out and cut into 16 pieces and make little bun rolls.
After that I let them rise again for 30 minutes (not needed, but might increase fluffyness). I cut one or two lines into the buns which is nice to differentiate between the buns if you are experimenting with different extras for example. I also sprinkle a bit of water to increase moisture, but you can also put oil if you wish to get them golden and crispy on top.
Then bake in oven at 180°C for 30 minutes. Ish.
I hope you enjoy gluten free baking as much as I do! It’s actually a fun challenge to get it just right. 😉