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low fodmap krentenbolletjes - karlijnskitchen.com

Low FODMAP Raisin buns


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  • 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