Some days ago I showed pictures of my glutenfree sweet buns at my instagram account. I knew that the recipe is in my Norwegian blog and was pretty sure it was here too, but I was wrong… So here it is! I hoope you will like it as much as my Norwegian readers do!

Glutenfree sweet buns

350 g./12,3 oz. glutenfree white flourblend + some for baking out the buns
80 g./2,8 oz. sugar
15 g./0,5 oz. psyllium husk
1 teaspoon cardamom
2/3 teaspoon ammonium bicarbonate

40 g./1,4 oz. meltet butter
1 dl./0,4 cups lactosefree cream
2 dl./0,8 cups lactosefree quark or lactosefree yoghurt
2,5 dl./1,1 lactosefree milk
12 g./0,4 oz. yeast

Preparations

Combine flour, sugar, psyllium husk, cardamom and ammonium bicarbonat. Melt the butter and warm the butter, milk, quark and cream in a casserole until “fingerwarm”. Add the yeast and whisk until the yeast has desolved. Blend together the liquid with the flour-blend and knead the dough for 5-8 minutes. Set aside and let it raise for an hour.

Knead the dough with some flour and bake out the buns.

Let the buns raise for an hour before you bake them for 12-15 minutes, 200°C/390°f

If you want to make brown buns for breakfast, take a look at this page.

 

 

 

 

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