Gluten-Free Poppy Seed Buns

Gluten-Free Buns

Delicious Gluten-Free poppy seed buns made with Organic Flours

This recipe is unusual for the fact that we prepare our own flours, most of the time these gluten-free processed flours are far from being healthy.

Servings: 10 Buns Time: 1 Hour Difficulty: Medium

Ingredients

210 GR BUCKWHEAT FLOUR
180 GR BLOWN RICE FLOUR
100 GR QUINOA FLOUR
70 GR MANDIOCA STARCH
25 GR FRESH YEAST
10 GR FLAXSEED
20 GR PHYSILLIUM
2 TSP SEA SALT
15 POPPY SEEDS
600 ML WARM WATER
10 OLIVE OIL
POPPY SEEDS FOR DECORATION

Instructions

Prepare the dry ingredients first. In a bowl, place the flours and starch, the ferment, salt, and the poppy seeds (keep some for decoration).
Apart, blend the flax seeds and mix them with psyllium. Soak everything with enough water to cover. Let them release the mucilage for at least 10 minutes.
In another bowl, prepare the liquids. Place the water, the oil, and beat well until everything is well mixed
Add the liquids to the drys, adding also the ground flaxseeds and the psyllium soaked, until the dough is well linked and mixed. Let stand for 3 minutes.
Place the dough on the countertop, sprinkled with buckwheat flour, knead lightly and form the buns
Place them in a baking tray previously covered with vegetable paper, pinch them with a little oil and sprinkle with poppy seeds. Cover them with a cloth and let them take 40 to 60 minutes, depending on the temperature in your home. They have to double almost their size.
Preheat the oven to 200ºC.
Put them in the oven for 40 to 45 minutes.

KITCHEN TIPS: You can put some dried tomatoes in oil, seasoned with salt and pepper in the centre of the buns before baking. It will give them a juicy touch.