It’s said that gluten free bread is dry and boring.
Trust me, these are moist and wonderful.
And then on top, they are dairy free as well.
You can freeze them, so you can keep them for a rainy day - and they will come out just as when you baked them.
INGREDIENTS
- Lukewarm water 14 dl
- Flea seed shells 90 g
- Yeast 50 g
- Flake salt 9 teaspoons
- Agave syrup 2 dl
- Apple cider vinegar 10 tablespoons
- Eggs 12
- Glutenfree flour 825 grams
- Corn starch 180 grams
- Potato flour 180 grams
- Gluten free oatmeal 150 grams
HOW TO
Whip 14 dl lukewarm water with 90 g of flea seed shells.
Add 50 g of yeast (mixed with a tiny bit of lukewarm water), 9 teaspoons of flake salt, 2 dl of agave syrup, 10 tablespoons of apple cider vinegar.
Whip the 12 eggs in the mix.
In another bowl, mix 825 grams of flour, 180 grams of corn starch, 180 grams of potato flour, 150 grams of gluten free oatmeal.
Whip the two bowls together.
Let the mix rest for one hour.
Shape the buns and bake for 45 minutes at 160°C.
