low fodmap raisin buns - karlijnskitchen.com

Low FODMAP Raisin buns

I have been thinking a lot about what to serve for Easter brunch and I came up with low FODMAP raisin buns. In the Netherlands, raisin buns are eaten a lot and I love to eat them with butter or with cheese. Raisins are only low FODMAP up to a limited amount, 13 g of raisins is low FODMAP and because of that, I made small raisin buns. One bun per serving is low FODMAP.  I think this size is perfect for Easter brunch because you will have enough space left in your stomach to try all the other yummy foods.

Traditional Dutch raisin buns are very soft, but my low FODMAP raisin buns have a slightly crunchy crust. I knew beforehand that I wasn’t going to make soft buns because I don’t really like very sticky soft buns. I prefer eating a bun with a slightly crunchy outside that is soft on the inside. The raisin buns are delicious when they are still a bit warm with some butter or cheese on top.

As the basis for this recipe, I used the recipe from this website (in Dutch) and I have adapted it to make it low FODMAP.

low fodmap raisin buns - karlijnskitchen.com

What do you need (for 12 raisin buns)

This recipe is based on a recipe from the Dutch blog koken voor mijn dochter

  • 250 g gluten-free flour for baking bread (I used a mix that contained rice flour, teff flour, corn- and potato starch)
  • 150 g raisins
  • 150 ml lactose-free milk
  • 1 package dried yeast (7 g)
  • 25 g sugar
  • 25 g butter, at room temperature (replace with margarine to make the recipe entirely lactose-free)
  • 1 egg + 1 egg for brushing the buns
  • Rind of 1/2 lemon
  • A pinch of salt

Note for Fodmappers

Raisins are low FODMAP up to 13 g per portion, therefore one bun per serving is low FODMAP.

low fodmap raisin buns - karlijnskitchen.com

How to make the low FODMAP raisin buns

  1. Soak the raisins in warm water for 15 minutes.
  2. Heat the milk until it is lukewarm. Add the yeast and the sugar and stir through.
  3. Put the flour into a bowl and add the milk. Knead the mixture with your hands into a supple dough.
  4. Put the dough back into the bowl, cover it with a tea-towel and leave to rise in a warm place for 20 minutes.
  5. Add the salt, butter, lemon rind and one egg to the dough. Knead again with your hands. Drain the raisins and dry them with a paper towel. Add them to the dough and knead again. Gluten-free dough can be very sticky in the beginning. Add some extra flour if necessary. After a while, you must be able to form the dough into a ball.
  6. Put the dough back into the bowl and leave to rise in a warm place for another 20 minutes. Note that gluten-free dough won’t rise as much as normal dough. You won’t see a large difference in volume, but that doesn’t matter.
  7. Cover a baking sheet with baking parchment and divide the dough into twelve pieces. Roll the pieces into balls and put them onto the baking sheet.
  8. Cover the baking sheet with a tea-towel and leave the raisin buns to rise in a warm place for another 20 minutes.
  9. Pre-heat the oven to 250 degrees Celsius (480 F).
  10. Whisk the egg and brush the egg on top of the buns.
  11. Bake the low FODMAP raisin buns in the oven for 15 minutes.
  12. Delicious when they are still a bit warm with some butter!
  13. Gluten-free bread gets dry quickly when you store it. Therefore, I advise you to eat the buns within two days after baking. Heat them in the oven for a few minutes before serving. You can also freeze the buns.

Enjoy! 

Will you let me know if you make my low FODMAP raisin buns? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

low fodmap raisin buns - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low fodmap krentenbolletjes - karlijnskitchen.com

Low FODMAP Raisin buns


  • Author: Karlijn
  • Total Time: 1 hour 35 mins
  • Servings: 12 1x

Description

These low FODMAP raisin buns are perfect for Easter brunch. Nice and small, so you can try lots of other things. Gluten-free and lactose-free.


Ingredients

Scale
  • 250 g gluten-free flour for baking bread (I used a mix that contained rice flour, teff flour, corn- and potato starch)
  • 150 g raisins
  • 150 ml lactose-free milk
  • 1 package dried yeast (7 g)
  • 25 g sugar
  • 25 g butter, at room temperature (replace with margarine to make the recipe entirely lactose-free)
  • 1 egg + 1 egg for brushing the buns
  • Rind of 1/2 lemon
  • A pinch of salt

Instructions

  1. Soak the raisins in warm water for 15 minutes.
  2. Heat the milk until it is lukewarm. Add the yeast and the sugar and stir through.
  3. Put the flour into a bowl and add the milk. Knead the mixture with your hands into a supple dough.
  4. Put the dough back into the bowl, cover it with a tea-towel and leave to rise in a warm place for 20 minutes.
  5. Add the salt, butter, lemon rind and one egg to the dough. Knead again with your hands. Drain the raisins and dry them with a paper towel. Add them to the dough and knead again. Gluten-free dough can be very sticky in the beginning. Add some extra flour if necessary. After a while, you must be able to form the dough into a ball.
  6. Put the dough back into the bowl and leave to rise in a warm place for another 20 minutes. Note that gluten-free dough won’t rise as much as normal dough. You won’t see a large difference in volume, but that doesn’t matter.
  7. Cover a baking sheet with baking parchment and divide the dough into twelve pieces. Roll the pieces into balls and put them onto the baking sheet.
  8. Cover the baking sheet with a tea-towel and leave the raisin buns to rise in a warm place for another 20 minutes.
  9. Pre-heat the oven to 250 degrees Celsius (480 F).
  10. Whisk the egg and brush the egg on top of the buns.
  11. Bake the low FODMAP raisin buns in the oven for 15 minutes.
  12. Delicious when they are still a bit warm with some butter!
  13. Gluten-free bread gets dry quickly when you store it. Therefore, I advise you to eat the buns within two days after baking. Heat them in the oven for a few minutes before serving. You can also freeze the buns.
  • Prep Time: 1 hour 20 mins
  • Cook Time: 15 mins

Nutrition

  • Serving Size: 1 bun
  • Calories: 144
  • Fat: 2,5
  • Carbohydrates: 29
  • Fiber: 2
  • Protein: 2

 

Gearchiveerd onder:

Leave a Reply

Your email address will not be published.

Recipe rating