Many people complain that millet flour is slightly bitter, and would like bread and rolls with a more… friendly taste. These gluten-free buns made from natural flours fully meet this requirement: they are tasty, a little sweet, and easy to make. I don’t like spongy, very airy bread that you can’t cut, but tear, it is too soft to cut. This is the sign that it has ingredients that are not very nutritious, but that are intended to grow and introduce air.
These gluten-free buns contain small amounts of leavening ingredients, just enough to make them soft enough to enjoy the texture, but dense enough to cut with a knife and fill you up with just one bun.
Ingredients
For 12-14 buns
- 300 grams of millet flour
- 100 grams of tapioca starch
- 50 grams of coconut flour
- 30 grams of psyllium bran
- 2 eggs
- 500 grams of lukewarm water
- 1 packet of dry yeast (7 grams)
- ½ packet of baking powder (5 grams)
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of olive oil
Recipe Method
In a larger bowl, I put all the dry ingredients: millet, tapioca and coconut flours, bran, dry yeast, baking powder, sugar and salt. I mixed them well and made a hole in this mixture in the middle of the bowl.
In another bowl I beat one whole egg and the yolk of the second one with the help of a whisk. I also added the lukewarm water and continued with the whisk. Then, I poured the resulting mixture into the large bowl, over the dry mixture.
I started mixing quickly with the whisk, then switched to a spoon. As I mixed, the dough became thicker and thicker, thanks to the psyllium bran, which hydrates. That’s why I said that I started to mix quickly, so that I could homogenize the contents as well as possible, before the bran absorbed all the water. If you’re wondering why I used psyllium bran in these buns, I wrote all about it here.
I took the spoon out of the dough and continued with my hand. When it started to stick to my hands, I poured in the 2 tablespoons of olive oil and continued kneading until the dough incorporated the oil well. Now I made a nice ball and left it in the bowl, covered with a lid, for about an hour.
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After an hour, I prepared my work surface, dusted it with tapioca starch and got out the tools I needed (a dough cutter and the scale). I weighed the dough: 1100 grams. I cut it into pieces of 85-90 grams each. 13 pieces came out.
I gently stretched each piece by hand, brought the edges inward, turned it with these edges down and rolled it round on the work surface. This is how I made each bun.
I put the buns thus formed in the tray, on baking paper. I covered the tray with plastic film, then with a towel and let them for another half hour. Then I brushed them, using a silicone brush, with the reserved egg white, beaten well (not frothy) with a splash of water.
Meanwhile, I heated the oven to 200 degrees Celsius. When it was well heated, I put the water device inside and steamed. If you don’t have an oven with this device, put a pot with water in the oven. When it steamed, I put in the tray with buns.
I left them in the oven for 30-35 minutes, but it depends on each individual oven how long they should be left. When they are well browned and sound hollow when tapped on the back, they are ready.
These gluten-free buns made from natural flours can be eaten warm, straight out of the oven, or cold. I had them for a week. After 3-4 days I put them in the fridge and heated one each morning. They are some goodies!
