These gluten free buns are made with milk kefir to give the perfect rise and softness without added yeast. They are delicious served with butter for afternoon tea. The recipe I’ve shared can be adapted according to your desires. I’ve shared variations to my lemon and spice buns to make gluten free slider buns (for burgers or sandwiches) or even Hot Cross Buns.
30gcoconut oil - melted (30 - 60 seconds on high in a microwave will do)
2tspbaking powder
2mediumeggs - beaten
100gcheddar cheese - (mature) grated
Instructions
Place the flour and psyllium in a bowl and add the milk kefir. Stir well until a sticky dough forms. I use my Sage stand mixer for this.
Optional step to develop flavour & create a 'sourdough' - cover the bowl with a clean T-towel and leave on the kitchen side for between 20-24 hours by which time the dough should have risen very slightly.
Mix the baking powder into the beaten egg and mix well.
Add the egg mixture to the dough along with coconut oil (cooled slightly if very hot) and cheese.
Combine the dough with a wooden spoon (better still in a stand mixer) and beat well.
Remove a large tablespoon of the very sticky dough and place it on a greased or lined baking tray. With floured fingers shape into a rough bun shape. Repeat with the remaining mixture to make 10 medium sized rolls.
Place a damp clean T-towel over the baking tray and place somewhere warm. If you don't have a warm place put a cup of boiling water in your cold oven along with the tray of buns and close the door.
Leave to prove for an hour.
Bake the buns at 220 degrees, 200 degree for a fan oven, gas mark 8, for 10 minutes then reduce the temperature to 200 degrees, 180 degree for a fan oven, gas mark 6 and cook for a further 10 minutes or so until they sound hollow when you tap the bottom.
Serve immediately. Freeze any that are left over at the end of the day or warm through in the microwave to 'refresh' them to full softness.