Making gluten-free bread is probably one of the trickiest things to make when you start eating gluten-free. It takes time, and more often than not, you end up with a cement-like loaf. Trust me, it happens 😉 But with time and practice, you can get very nice results like these little buns 🙂
Ingredients: (for 4 buns)
- 200g of rice flour
- 100g corn starch
- 200g buckwheat flour
- 11g active dried yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tsp xanthan gum
- 400ml warm water (1/3 boiling 2/3 cold)
- 20g of extra rice flour
Preparation: 20 minutes
Leavening: 2 x 1h30 (more if your yeast is a bit slower or the room too cold)
Baking: 45 minutes – 200°C
- Mix the yeast with the water, the sugar and a little bit of rice flour. Let it foam for about 10 minutes.
- Mix the buckwheat flour, the rest of the rice flour and the corn starch with the xanthan gum and the salt.
- Add in the yeast mixture and knead for about 10 minutes until the dough is elastic.
- Film the dough with a sheet of plastic wrap to keep a crust from forming. Let it leaven for 1h30 until it had doubled.
- Flour a sheet of baking paper. Divide the dough in four and roll each bun with a little bit of rice flour. Place on a tray and let the buns leaven for another 1h30.
- Preheat your oven to 200°C. Slice the top of the buns with a sharp knife and bake for 45 minutes with a small dish of water at the bottom of the oven.
- Serve warm of keep in an airtight container for up to 3 days.