Comments on: Gluten Free Buns

By: Martina

Martina — Thu, 07 Feb 2013 22:56:08 +0000

:))) Aaah i did not use physillium-never saw them in the natural shop, i thought its not imporant.Otherwise i used same ingredients as you and more flour.
Is there something to remplace physillium?chia?
I will try them again, they tasted nice, just too hard and dry.
Thank you Luise

By: Green Kitchen Stories

Green Kitchen Stories — Thu, 07 Feb 2013 21:21:18 +0000

Dear Martina, I am sorry that the recipe didn’t work for you. May I ask you if you followed the instructions and used all the right ingredients? Sometimes even a small substitution can drastically change the recipe.
The physillium seeds should absorb a lot of the water and turn the liquid into a gel. You should also know that many of our recipes are not as flour heavy as traditional recipes. We use other ingredients that helps absorbing the liquid, for example the 150 g of seeds in this recipes. But if it is still too liquid you can always just add more flour.
I am going to try the recipe again this weekend, to make sure that the measurements are correct.
/Luise

By: Martina

Martina — Wed, 06 Feb 2013 08:44:52 +0000

I tried the recipe, it didn t work.I put only 5 dl water and it was more like batter for cake. I mean how you can put almost 1 liter of water for 400g of flour and dont get a liquide batter.What i did wrong?

By: Green Kitchen Stories

Green Kitchen Stories — Sat, 08 Dec 2012 17:49:23 +0000

You could probably use a chia or flax mixture. Mix 1 tbsp chia (or ground flax seeds) seeds in 3 tbsp water and let sit for 15 minutes ,then stir.
Happy baking
/Luise

By: Sydney

Sydney — Fri, 07 Dec 2012 04:25:56 +0000

I see this question has been posted but not answered, what could I sub for the psyllium husks?! Thanks and I can’t wait to try these out

By: Sherry

Sherry — Sun, 28 Oct 2012 06:00:51 +0000

Do you freeze the bread before or after it is baked? I would like to freeze it before so I can bake it fresh later. Would that work?
Thanks

By: Dyane

Dyane — Thu, 26 Apr 2012 14:29:56 +0000

Hi Luise, David and Elsa,

I want to tell you thank you for your wonderfull recipes!!! I Make the buns and I took the dry yeast instead because it’s not available in Canada, and i did exactly what you suggested for the rest, the buns just turn fantastic !!! I wanted to share with you because a lot of people failed.
Keep on inspiring us :))

Diane

By: Bonnie

Bonnie — Fri, 13 Apr 2012 01:57:03 +0000

Super congratulations on your book!! Wow, i won’t have to run back and forth between my computer and kitchen anymore : )
I love love love this recipe! It is gluten-genius and a regular staple in our kitchen now, thank you so much. When I made this initially, I found there is a problem with the recipe translation. I had to work this out after many many batches. I live in Canada and so the commonly available yeast is ‘active dry traditional yeast’ and I’m not sure about how you are making it in europe, but the liquid volume doesn’t work out here too well…too wet. So I changed the water content to be 2 1/2 cups in total. I let it ‘gel’ for 10-15 min. I use 2 tsp yeast. I use loads of seeds like yours (about 2 1/4 cups) and use more quinoa flour than amaranth because amaranth is expensive here. I bake for 350 degrees but only for 30 min. Those are the only changes I made and Voila! Delicious and perfect every time!

By: Green Kitchen Stories

Green Kitchen Stories — Thu, 12 Apr 2012 11:39:27 +0000

Hi Terri!
150 g is about 1 cup seeds. I bake these buns once a month to Elsa preschool. The dough do have a different consistency (more like gel) before baking than baking with gluten. Try to bake them a little longer if you think there are to wet inside.
Happy baking :-)
Luise

By: Terri

Terri — Wed, 11 Apr 2012 14:30:30 +0000

I was going to make these, but it looks like there is as much liquid as dry ingredients. Is that correct? A couple of posts made the comment that the dough was too wet. How many cups of seeds is 150 grams? Thank you, T