Gluten Free Buns- Small Batch
Ingredients:
57g tapioca flour
34g millet flour
15g buckwheat flour
2g xanthan gum
5g psyllium husk
70g water
13g sugar
3g instant yeast
2g baking powder
3g salt
30g milk
1 egg, beaten and divided
13g olive oil
Tiny splash apple cider vinegar
Whisk flours, sugar, yeast, baking powder, salt, & xanthan gum in a larger bowl. In a separate bowl, whisk psyllium husk and water until a gel forms. Add milk, olive oil, vinegar, & half of egg mixture to the psyllium gel and whisk together briefly. Make a well in flour mixture, pour the wet ingredients mixture into the flour and mix/knead until very well combined. If in doubt, keep kneading. On a millet floured surface, divide dough into two balls and shape into bun. Place in a parchment lined baking sheet & cover with plastic wrap or a towel. Let rise in a warm place for about an hour- it should double in size. Remove wrap or towel & use the other half of the egg mixture to brush the tops of the buns. Bake at 375 for 15 minutes. Let cool for at least 10 minutes before slicing.
Hey everyone! So glad you're looking into making these amazing gluten-free millet buns. I know finding a really good, soft, and fluffy gluten-free bun recipe, especially for a small batch, can feel like searching for a unicorn, but trust me, this one is a game-changer! When I first started experimenting with gluten-free baking, I tried so many different flour blends, and honestly, millet flour really stands out for its delicate flavor and how well it works in bread-like recipes. It gives these buns a lovely, slightly nutty taste and a fantastic texture that isn't gummy or crumbly, which can sometimes happen with other GF flours. Working with gluten-free dough, especially for a 'small & cozy batch' like this, can be a little different from traditional wheat dough. My biggest tip? Don't be afraid to knead! The recipe says 'if in doubt, keep kneading,' and I totally second that. Since there's no gluten to develop, you're really just ensuring all those binders like xanthan gum and psyllium husk are fully activated and evenly distributed. This is key for that lovely structure. Also, make sure your water is just the right temperature – not too hot to kill the yeast, but warm enough to get it active. And a warm spot for rising? Absolutely essential! I usually put my covered buns near a sunny window or even in a slightly warm (but *off*) oven. That hour-long rise is critical for achieving those 'gluten free buns' that are light and airy, not dense. Once you've mastered the basic 'millet buns recipe', the fun really begins with variations! For a savory twist, I sometimes add a tablespoon of dried herbs like rosemary or oregano to the dry ingredients. You could also sprinkle some sesame seeds or poppy seeds on top before baking for extra texture and flavor – just make sure they stick well to that egg wash! If you're feeling a bit sweet, a pinch of cinnamon and maybe a few raisins can turn them into a delightful breakfast bun. These 'gluten free buns' are incredibly versatile. They make the perfect accompaniment to a hearty soup or stew, fantastic slider buns for mini burgers, or even sliced in half for a quick sandwich. I love them fresh out of the oven with a smear of butter or some homemade jam – pure comfort! For storage, if you have any left (which is rare in my house!), they keep well in an airtight container at room temperature for a couple of days. For longer storage, I highly recommend freezing them. Once cooled, pop them into a freezer-safe bag. When you're ready for one, just take it out and warm it gently in the oven or microwave, and they'll taste almost as fresh as day one. Making a 'small & cozy batch' means you can always have fresh ones without too much fuss. Enjoy your baking journey!