Amazingly Delicious Gluten Free Buns With Orange Zest
These orange-zesty gluten free buns are perfect for breakfast with sweet or savory fillings, for burgers, and as dinner rolls.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Stand mixer optional
Ingredients
GF Flour Blend Ingredients (Yields - 556 g)
- 98 g sorghum flour
- 98 g white fine rice flour
- 72 g chickpea flour
- 275 g tapioca starch
- 13 g xanthan gum
Dough Ingredients
- 540 g GF Flour Blend use the remaining (16 g) for dusting & kneading
- 7 g baking powder
- 4 g salt
- 50 g sugar
- 10 g instant yeast Saf instant, preferred
- 380 g oat milk room temperature
- 12 g psyllium husk
- 80 g eggs beaten
- 40 g olive oil
- 10 g apple cider vinegar
- Zest of 1 large orange
Instructions
Mixing the Dough
- Mix the GF Flour Blend by whisking together the starch and flour. If you're using a stand mixer, mix all the ingredients with the paddle attachment for 3 minutes.
- Combine and stir oat milk (300 g) and psyllium husk to soak for 2-3 minutes.
- Dissolve the instant yeast with oat milk (80 g) and 1/4 of the sugar.
- In a large bowl, combine gluten free flour blend, baking powder, sugar, and salt. Mix well.
- Combine the liquids - oat milk, beaten eggs, olive oil, and dissolved yeast. Mix the dough partially, then add the orange zest and apple cider vinegar.
- Mix the dough with your hands until the dough is well mixed and forms a ball. Likewise, knead for 4-5 minutes using a stand mixer fitted with a hook attachment. Use the rubber spatula to scrape the sides and bottom of the bowl occasionally to prevent any unmixed flour.
- Cover the dough with a damp cloth or plastic wrap, and let it rise in the fridge for 45-60 minutes.
Kneading, Dividing & Shaping
- Deflate the cold dough and transfer it to a floured work surface. Lightly knead for 2-3 minutes until smooth, adding more flour if the dough is still sticky.
- Divide the dough into 15 equal pieces, each weighing approximately 70 grams, or make ten large buns, each weighing about 110 grams.
- Shape the dough by forming your hand into a "claw" and moving it in a circular motion against the surface. Pull the corners of the dough and bring them towards the middle to shape each piece into a ball. The hand-to-surface circular movement will help shape the dough into a ball.
Proofing & Baking
- Arrange the shaped dough on an oven tray lined with parchment paper. Cover with a damp or cling film. Proof in a warm place for 60-90 minutes or until they have doubled in size.
- Preheat the oven to 180°C (350°F). In a small bowl, beat an egg mixed with a spoonful of oat milk, then brush the buns with the egg wash. The egg wash helps achieve the golden crust.
- Place the egg-washed buns in the oven and bake for 20-22 minutes or until golden brown.
- Let the buns cool slightly before serving. Serve warm with your favorite spreads or fillings.
Notes
- Always check the best before label of the yeast. Expired yeast will not make the dough rise.
- This bun recipe is perfect for - Gluten Free Cream Buns With Pistachios
Tried this recipe?Let us know how it was!