Gluten Free Garlic Butter Buns

Kathan: Modified by Megan / The Loopy Whisk

Deliciously soft, chewy, and fragrant gluten free garlic butter buns make any dinner better!

Ingredients

  • 60 g (¼ cup) warm water, about 115 degrees
  • 1 tbsp granulated sugar
  • 4 g (1¼ tsp) instant yeast (If using active dry yeast, use 5g.)

  • 10 g psyllium husk powder
  • 140 g lukewarm water

  • 1 US large egg, room temperature
  • 25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice

  • 115 g (1 cup) tapioca starch (You can use an equal weight of cornstarch, potato starch or arrowroot starch instead.)
  • 65 g (½ cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)
  • 30 g (4 tbsp) sorghum flour
  • 4 g (1 tsp) baking powder
  • 4 g (1½ tsp) xanthan gum
  • 6 g (1 tsp) salt

  • Butter
  • Chopped up garlic
  • Fresh parsley

Pairs well with everything!

Recipe

1

Make the psyllium gel

In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

2

Mix yeast, sugar, and water

Mix together, let sit for 5-10 minutes.

3

Mix dry ingredients

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.

4

Add wet ingredients together

Mix psyllium husks, yeast, eggs, and oil together.

5

Mix bread together

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free buns.

The final dough will be VERY soft and sticky – that’s okay, you’ll be working on a generously floured surface (and with floured hands) so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final buns too dense and dry.

6

Shape buns

Divide the dough into 8 equal portions. Roll it into a ball, let sit.

Lightly cover the buns with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.

7

Preheat oven and make garlic butter

After the buns have been proofing for about 45 minutes, start preheating the oven.Adjust the oven rack to the lower middle position and preheat the oven to 400ºF

While the buns are proofing, prepare the garlic butter. Mix together the softened salted butter, garlic powder (or finely chopped fresh garlic) and chopped parsley until well combined.

Slice into each bun, then add garlic butter, and top with cheese.

8

Bake

Bake at 400ºF (200ºC) for about 18 minutes or until they’re deep golden brown on top (note that the parmesan topping will get very deep brown in the oven

Megan

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