Soft gluten-free buns. They are very easy to prepare, perfect for those with gluten intolerance or allergy, but also for anyone without issues.

These are soft and appetizing buns, similar to those often sold at bakeries but unfortunately not accessible to celiacs. Perfect for everyone, including celiacs, yet they retain the taste and softness of traditional preparations.

With this relatively simple recipe, you can make gluten-free buns that are soft and flavorful, which I assure you will be a hit even with your non-celiac friends.

They are excellent to serve instead of bread, or to be filled with cheese and meats for a delicious and hearty snack.

This recipe was born out of a personal necessity. My sister visits occasionally, and recently she was diagnosed with a gluten allergy, so I try to cook delicious foods suitable for her diet.

Now I gift you this recipe as well, you’ll see how good it is.

Convenient to carry outside for a picnic with friends or for a single meal at school or work.

With a few simple ingredients, you can always have buns at your disposal since they can be easily frozen to preserve all their fragrance.

Let’s see together how to proceed with the preparation of this recipe.

Difficulty: Very Easy
Cost: Medium
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 18 Pieces
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons

120.15 Kcal

calories per serving

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Energy 120.15 (Kcal)
Carbohydrates 20.10 (g) of which sugars 1.04 (g)
Proteins 2.80 (g)
Fat 3.93 (g) of which saturated 0.60 (g)of which unsaturated 2.06 (g)
Fibers 3.52 (g)
Sodium 195.73 (mg)

Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Soft Gluten-Free Buns

510 g flour (gluten-free)
1.75 cups water (lukewarm 70°F)
15 g fresh yeast (half if using dry yeast)
1 teaspoon sugar
salt
3 tablespoons olive oil (or EVO)
to taste extra virgin olive oil (for seasoning)
salt
1 tablespoon water

Tools

Bowl
Baking Tray
Parchment Paper

Steps for the Soft Gluten-Free Buns

Dissolve the fresh yeast in the water along with the sugar and slowly pour the liquid into a bowl with the gluten-free flour.
Start kneading and then add the salt and olive oil “we like extra virgin olive oil, but you do as you prefer.”
Let it rise in a dry place for at least 2/3 hours, until tripled, as it’s a very weak flour it will take longer! So don’t worry, place in an oven with the light on, obviously covered with a cloth.
After rising, divide the dough into many balls of roughly the same size.
(Each ball weighs about 45/50 grams).
Place the balls on one or more trays lined with parchment paper.
With oiled hands, gently press them to form your buns, let them rise for about 30 minutes.
After the time has passed, make the classic dimples on the buns with your fingertips.
Create an emulsion with some water, oil, and fine salt in a bowl and brush the entire surface.
Preheat the oven to 375°F and bake for 15/18 min. in a static oven, (or 355°F for 15/20 min. in a fan oven).
(Until slightly golden, do not overbake them or they will become too hard. Check the color and texture).
Keep in mind they will never be perfectly golden as we are using gluten-free flour.
Great eaten as they are or cut and filled as you like
Serve.
Enjoy your meal