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
- Soak the raisins in warm water for 15 minutes.
- Heat the milk until it is lukewarm. Add the yeast and the sugar and stir through.
- Put the flour into a bowl and add the milk. Knead the mixture with your hands into a supple dough.
- Put the dough back into the bowl, cover it with a tea-towel and leave to rise in a warm place for 20 minutes.
- 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.
- 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.
- 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.
- Cover the baking sheet with a tea-towel and leave the raisin buns to rise in a warm place for another 20 minutes.
- Pre-heat the oven to 250 degrees Celsius (480 F).
- Whisk the egg and brush the egg on top of the buns.
- Bake the low FODMAP raisin buns in the oven for 15 minutes.
- Delicious when they are still a bit warm with some butter!
- 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