Buns
| Category: | Savoury Breads |
Ingredients
Option 1
| 600 g Frankie's Gluten-Free Bread Mix |
| 2 cups Tepid Water |
| 1/4 cup Light salad oil |
Option 2
| 1 tbsp psyllium |
| 2 cups Tepid Water |
| 600 g Frankie's Gluten-Free All-Purpose Flour |
| 1 tbsp sugar, white |
| 1 tbsp dry active yeast |
| 1 tsp baking powder |
| 1/4 cup Light salad oil |
| 1/4 tsp Kosher salt |
Toppings (Optional)
| 1 tbsp sesame seeds |
| 1 tbsp poppy seeds |
Buns Directions
Begin by preheating your oven to 350°F or 175°C.
Option 1: Using Frankie's Gluten-Free Bread Mix
Add Frankie's Gluten-Free Bread Mix into a large bowl or stand mixer. Add water and light salad light oil. Mix really well and beat on high for 60-90 seconds to get lots of air into the mix.
Option 2: Using Frankie's Gluten-Free All-Purpose Flour Blend
Add psyllium into large mixing bowl or stand mixer and add water. Let stand for 60-90 seconds. Add Frankie's Gluten-Free All-Purpose Flour blend, sugar, salt, baking powder, salad oil, and vinegar (don't put the vinegar directly on top of the baking powder, put it to the side). Mix really well and beat on high for 60-90 seconds to get lots of air into the mix.
For both recipes continue from here:
Scoop onto a parchment lined baking sheet. With wet hands lightly shape the buns by patting them and smoothing the edges. Lightly brush on some salad oil and sprinkle on sesame seeds or poppyseeds (Optional).
Let rise/proof for 20 minutes in a warm place and then bake in your oven for 20-25 minutes or until an internal temperature reading comes out at 99°C or 210°F.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
