Gluten-free buns

Поживна цінність на 100 г

Ккал

Білки

Жири

Вуглеводи

There can be several reasons for refusing gluten: personal beliefs, intolerance (or celiac disease, but this disease is extremely rare) and skin reactions, with the exception of compliance with the treatment protocol. Or just like the variety of other cereals and cereals)

I made this recipe three times before writing it. For the first time - as it should be: 80% nut flour, 20% other and egg + proteins. The buns were tender and airy. The second time, I changed the proportion: 50% nut flour (coconut, almond), 50% I took another gluten-free flour: amaranth flour, banana flour and buckwheat flour were available. I chose amaranth, and just replaced the egg whites in the recipe to simplify. Buns got a little denser, but no less tasty. Bottom line: this is the fastest recipe I know of. Keto- and paleo-friendly.

‍

Chickpea-walnut buns

50 g of almond (or other nut) flour
50 g of chickpea flour
2 eggs
1 tablespoon of psyllium
1/2 teaspoon baking powder
salt
pinch of turmeric
a little sesame (optional)
3 tablespoons of coconut oil
4-7 tbsp of water

Mix all the ingredients together with soft (room temperature) oil, put them in silicone or cake paper molds and bake for 25 minutes at 180C. Super easy!

Important: psyllium cannot be replaced with anything.

Important: it is better to use butter or ghee, because if you use coconut, the buns will have too much coconut flavor.

The second version of gluten-free buns (more spices and baking without a mold)

50 g of coconut or sesame flour
50 g amaranth flour (buckwheat, chestnut, lentil, rice)
2-3 st. Psyllium
1 tsp. sesame seeds
1 tsp. pumpkin seeds
1/2 tsp. dry garlic (powder, granules, pieces - as you like)
optionally I like to add cumin, za'atar or a pinch of turmeric
sea salt
1/2 tsp. chia or ground flax is optional
1 egg
2 egg whites (or just another egg)
1 tsp apple cider vinegar (or lemon juice, or white wine)
3 tsp melted butter (can be replaced with coconut oil
5 of water

Heat the oven to 180C. Melt the butter (you can put it in a bowl in a preheated oven). Mix all the dry ingredients: two types of flour, psyllium, salt, baking powder, dry garlic and spices (my favorite rolls right now are amaranth flour+coconut+cumin+garlic+zaatar+sesame). Separately mix eggs (or egg + egg whites), vinegar and warm melted oil. Whisk and pour the liquid mixture into the dry ingredients.

‍

Little by little, adding warm water, mix the dough with a silicone spatula until smooth. It should not be very wet, but quite sticky and thoroughly absorb water.

Make balls or cakes from the dough and place them on a sheet covered with parchment. Grease the buns with water, sprinkle with sesame seeds and bake for 30 minutes. Stores well in food zip bags for up to 4-5 days.

‍