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Gluten-free braided buns
45 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 269
  • Fat about 11g
  • Carbohydrates about 38g
  • Protein about 4g
This is needed
This is needed for 4 pieces
Starter dough
  • 3.5 dl milk (lactose-free), lukewarm
  • 1 tbsp sugar
  • 130 g butter (lactose-free), soft
  • 25 g ground psyllium
  • 1 pack dry yeast
  • 400 g gluten-free flour
  • 2 tsp salt
  • 100 g Maizena cornflour
  • 40 g apple vinegar
  • 2 tbsp liquid honey
  • 1 dl milk (lactose-free)
Baking soda solution
  • 2 tbsp water
  • 1 egg, beaten
  • 1 tsp sodium bicarbonate
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And that's how it's done
And that's how it's done
Starter dough
Mix the milk, sugar, yeast, psyllium and butter, leave to stand for approx. 15 mins.
Using a food processor, knead the starter dough, flour and all the other ingredients quickly and briefly. Divide the dough into eighths, shape into approx. 30 cm strands that are thinner at the ends. Braid 4 buns, place on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.
Baking soda solution
Combine the water and baking soda, brush half of the buns with the baking soda solution and the other half with egg. Place in the lower half of the cold oven. Heat oven to 200°C.
To bake
After approx. 40 mins. remove bread, allow to cool on a cooling rack.