Whole Grain Buns

03/12/2016

15 Min Prep | 45-60 Min Cook

Comments

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This recipe is based off a GF pita recipe I used bake in October when making a traditional Greek meal GF (find recipe here). I highly recommend giving both this bun recipe and the pita recipe a try because there both definite keepers! Infact I recommend making them in large batches and freezing them (uncooked, they will still rise after being thawn). Or, mix up the drys in batches ahead of time, so that it will be quicker when you go to make either these recipes (note the pita recipe has 1/2 cup more Oat Flour).

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Ingredients

• 3/4 cup Oat Flour
  
• 1/2 cup Potato Starch
• 1/3 cup Arrowroot Starch
• 1/2 cup Tapioca Starch
• 3 tbsp. Psyllium Husk Powder
• 2 tbsp. Chia Seed Ground or Flax Seed Ground (or 1/2 and 1/2)
• 1 tbsp. Rapid/Quick Rise Yeast
• 1 tsp. Sugar or honey
• 1 tsp. Salt
• 1 cup Milk, warm
• 1 large Egg, room temperature
• 1/4 cup Olive Oil
• 1 tsp. Lemon Juice or Apple Cider Vinegar
• Rice flour for dusting

1. Preheat oven to 350F (170C).
   
2. Whisk to combine drys in a stand mixer bowl (first 9 ingredients, note if you are using honey mix it with the wet ingredients).
3. Whisk together wets in a separate bowl.
4. Add wets to drys and mix on low speed for 5 minutes. This  time allows the psyllium and chia seed to absorb the liquid.
5. Divide dough into 6 large buns or 12 medium buns. Place in a large muffin tin and bake for 30 minutes. Remove buns from tin and set on a cook sheet and bake for an additional 15-30 minutes, this will allow the bottoms to crust up. Note the inside of the bun will be very soft/chewy when it is done.