Recipes
Hamburger buns
Having a barbecue - no problem! Yields 16 pcs....
Read the whole articleIngredients
- 50 g yeast
- 5 dl milk
- 50 g butter at room temperature
- 2 tbsp Finax Psyllium
- 1 tsp salt
- 10 - 12 dl Finax Glutenfri Mjölmix (ca 600 g) or Lågprotein mjölmix or even Grov Mjölmix
Sausage buns
Time for sausages on the grill? Make your own gluten free sausage buns! About 20 pcs.
This is what you do:
- Crumble the yeast into a bowl.
- Heat the milk until luke warm (37º C). Pour over the yeast and stir until dissolved.
- Mix in Finax Psyllium. Stir together and leave to cool for 10 minutes.
- Add salt and most of the flour mix. Leave a little flour for later. Work the dough thoroughly for about 5 minutes using a machine.
- Leave the dough to rise under a cover for about 30 minutes.
- Divide the dough into two portions and shape each one into a smooth log.
- Cut each log into 10 pieces using a sharp knife. Shape the pieces into appropriate sausage buns and place them on a baking paper covered baking tray with the cut side facing upwards.
- Cover with a damp cloth and leave to raise for 30 minutes.
- Brush the breads with beat egg.
- Bake in the middle of the oven at 250º C for about 8 minutes.
- Let the sausage buns cool under a cloth.
