Juicy carrot buns
gluten free | low in histamine
Recipe from : Lena from https://lenas-glutenfrei.de/
Ingredients : makes 9-10 buns
- 290g Ruut cassava flour
- 100g brown millet flour or buckwheat flour
- 50g potato starch
- 20g psyllium husk powder
- 10g salt
- 7g dry yeast*
- 200g carrots, finely grated (the finer the carrots are grated, the brighter orange the buns will be)
- 1 egg size L
- 350ml lukewarm water (45°C)
*Yeast-free variant:
- use 10g baking powder instead of yeast
PREPARATION:
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
Preparation:
- Place all dry ingredients in a large mixing bowl and mix well.
- Next add water, egg and grated carrots. Knead everything quickly into a dough.
- Form 9-10 rolls from the dough, this works best with wet hands. Then place the dough pieces on a baking sheet lined with parchment paper.
- Place the tray in a warm place for an hour and cover with a kitchen towel.
- Towards the end of the rising time, preheat the oven to 210°C for circulating air.
- Once the oven is hot, add the buns and bake for 25-30 minutes until nicely browned and crispy.
- Remove the tray and let the buns cool on a wire rack.
Yeast-free variant*:
- Instructions as described but walking time in step 4 can be omitted. Add the baking powder directly to the dry ingredients, after forming the rolls the dough pieces can be baked immediately.
3 comments
Hi, danke für das tolle Rezept! Es ist super lecker. Werde ich bestimmt öfter machen. Liebe Grüße! Nasine
Hallo Felicitas, die Brötchen sollten sich auch mit einem Leinsamen-Ei zubereiten lassen. Wir müssen aber zugeben, dass wir das selbst noch nicht getestet haben. Nimm dazu einfach 1 EL Leinsamen und 3 EL Wasser und lass beides für 10 Minuten quellen. Danach wie gewohnt mit dem Rezept fortfahren.
Hallo! Meinen Sie, das Rezept könnte trotz Weglassen des Ei klappen?
Danke und viele Grüße,
Felicitas