As I already have mentioned in the recipe for gluten free cinnamon rolls, every baker needs to practice in order to master a good dough, which applies to all kinds of doughs, with or without gluten.
When it comes to the required amount of flour I have used the following method to work out how much is needed: I have taken a bag of flour weighing one kilo, then when my fingers “tell me” that there is enough flour I have weighed what is left in the bag to figure out how much I have used.
It has taken me several attempts to arrive at the recommended amount, and while gluten free doughs do not need as much flour as the regular ones, and the buns have to be baked using a “looser” dough, I think I have found a good balance through trial and error.
You can by all means make these buns and rolls using regular flour as well, but then you have to use more flour and leave out the psyllium powder.
When baking these buns you do not need to rise the dough. Letting the buns rise on a baking sheet for 20-30 minutes before putting them in the oven is good enough, but by no means any longer than this. I once forgot the whole baking project and sat in peace and quiet surfing on the net. After one hour I suddenly remembered the buns, they really had gotten a lot bigger, but only broader not higher. That time I ended up with some thin unleavened bread, not real buns.
PORTION: 30-32 buns
TIME TO MAKE: about 1,5 hours
- 8 dl hand temperature water
- 50 g yeast
- 2 teaspoons of salt
- 2 dl clean oatmeal
- 2-3 carrots
- about 800 g gluten free wheat flour
- 2 tablespoons of psyllium powder
- ½ dl vegetable oil
Line two baking sheets with parchment paper
Grate the carrots on the large holes of a box grater and set aside.
Crumble the yeast in a baking bowl, add salt and the hand temperature water. After that add the oatmeal, grated carrots and psyllium.
Add flour gradually, kneading well all the time. Stop adding flour when you have used maximum 800 g. At that point the dough still sticks to your hand (see the photo below) and the situation seems quite hopeless, but in spite of that you just have to stop here.
Now it is time to add the oil. Knead very well until the dough isn’t sticking to your fingers anymore and it comes clean off the sides of the bowl. Clean off your fingers, which can be made easier if you use something like a knife.
Start making buns right away. Punch down the dough, but before that dust the baking table with flour using as much flour as you feel you need to.
Use your hands to shape a long stump of the dough, making sure there is enough flour under it in the process. Cut the dough into 20-22 equally sized cylinders then roll them round in your well floured hands and place them to wait on the baking sheet.
Let the buns stay under a baking cloth in a warm place 20-30 minutes and preheat the oven to 230°C (446°F).
If you want your buns crusty then brush each of them with water.
Bake for about 20-25 minutes.
After the buns have cooled I usually cut them in halves before I put them into the freezer. This way it is easy to take one or two halfs and warm them up in a micro or a toaster.
Tags: gluten free buns wheat buns with carrot