Glutenfree oat buns
This recipe 12-14 buns
They're gluten-free, knead-free, cold rise - and you don't need a mixer!
Crispy on the outside, moist on the inside. To me, that's the definition of a perfect bun 🥯✨.
These oat buns are incredibly easy to make and it feels almost magical that you can have such delicious gluten-free buns without a mixer.
The fact that they are cold risen makes them brilliant for freshly baked buns on the breakfast table - for example for a birthday or brunch. But, of course, I'll also tell you how you can make them with ‘regular’ rising and have freshly baked buns in just 2 hours.
Bonus: They're great for freezing and can easily be reheated in the oven or on the toaster.
Translated with DeepL.com (free version)
Glutenfree oat buns
This recipe 12-14 buns
Preparation: 10 min.
Baking time: approx. 20 min.
Proofing: 8 h.
Ingredients:
20 g yeast OR 6-8 g yeast and 150 g active sourdough*
15 g salt
8 dL finger-warm water
32 g whole psyllium husk
150 g GF oatmeal
300 g light coloured GF flour, I use Doves Farm Plain White.
30-50 g seeds or grains, I love to use sesame seeds.
*This amount of yeast is for cold rising. If you want to rise your buns for 1-2 hours on the counter (until the dough has doubled in size) and then bake the buns, you will need 30 g of yeast.
Procedure (day 1):
Prepare a bowl with cling film and sprinkle the bottom with seeds.
Dissolve the yeast and salt in the water. Add the HUSK and whisk immediately so that no lumps form. If necessary, scrape the sides as you go to incorporate everything and whisk until the mixture turns into a jelly that rises to the top of your beaters.
Switch to the dough hooks and add the flour, oats and seeds. Mix well, making sure to get all the flour from the bottom and edges of the bowl. The dough should be firm but still moist. Adjust with a little extra flour or water if necessary.
Let the dough rise in a warm place for about an hour until it has doubled in size.
If you want to cold rise your buns overnight, once the dough has doubled in size, place your dough in the fridge with a tight-fitting lid.
Baking:
Preheat the oven to 260 degrees fan and let a baking tray or preferably a baking steel warm through in the oven.
Turn the risen dough out onto a piece of baking paper with a little flour or oatmeal. Cut the dough into 12-14 buns.
Bake the buns for 10 minutes at 260 degrees centigrade. Then turn down to 225 degrees and bake for a further 10 minutes. Make sure you leave plenty of space between the buns - preferably bake 6-8 at a time so the oven doesn't take too much heat.
You may need to bake the buns a little longer - it depends on the size of the buns and your oven. The most important thing is that the buns are baked until they are nice and golden and feel light and sound hollow when you tap them.
Right when you take the buns out of the oven, they are VERY crispy. As they cool, they will become softer. This is perfectly normal. Now you can enjoy them soft and cold, or you can reheat them and get a crispy crust.
The buns are best* freshly baked, but slightly COOLED. This is very important. Otherwise they will be sticky in the centre. But here they have a crispy crust and a nice juicy centre.
*Lie, I actually think the buns are the BEST when they are warmed in the oven. Precisely because the crispy crust that the buns have when they are freshly baked becomes a little softer as the bun cools. And I do NOT recommend cutting the bun before it has cooled slightly.
If you cold rise - baking day 2:
Remove the dough from the fridge to allow it to come together and gain a little temperature while the oven heats up. Bake according to the instructions above.
Tips and storage:
〰️ If you're using a mixer, use the whisk to make the jelly and the K-spade to knead the dough. For even fluffier buns, knead the dough thoroughly for 3-5 minutes on medium to high speed.
〰️ Sprinkle oats on a baking tray before flipping out your dough so the buns will have oats on the bottom.
〰️ If you can't tolerate GF oatmeal, you can replace 1:1 with buckwheat groats. Or alternatively sorghum flour, buckwheat flour, wholemeal rice flour or another coarser GF flour type.
〰️ Cooling: Allow the sourdough buns to cool completely on a baking rack before wrapping them up. This will prevent them from becoming moist and soggy.
〰️ Paper bags or cloth: Store the sourdough buns in a paper bag or wrapped in a clean tea towel. This lets the buns ‘breathe’ and prevents the crust from getting too soft. Paper bags are better than plastic bags as they help keep the crust crispy.
〰️ Closed containers: If you prefer a softer crust, you can store the buns in a closed plastic bag or airtight container.However, this will make the crust softer, so it's a matter of taste.
〰️ Freezing: If you don't plan to eat the buns within a few days, the freezer is a good option. Freeze the buns in a freezer bag or wrapped in aluminium foil to preserve freshness. When you want to eat them, you can thaw them at room temperature and warm them briefly in the oven to refresh the crust.
〰️ Reheating: To restore the crispy crust, you can spray the buns with a little water and heat them in a preheated oven at 180-200 degrees for 5-10 minutes.
By following these tips, you can enjoy your sourdough buns for longer while they still taste fresh and delicious.
