Gluten free Oats and millet buns
Looking for a soft, fluffy, and nutritious gluten-free bun recipe? These Gluten-Free Oats and Millet Buns are the perfect blend of wholesome oat flour, protein-rich finger millet (ragi), and tapioca starch for a light, airy texture. Whether you need a healthy bread alternative or a delicious gluten-free option for burgers and sandwiches, these buns are easy to make and packed with fiber, making them perfect for a balanced diet.
Ingredients
- 120 g Oats flour ≈ 1 cup
- 180 g Finger millet flour (ragi flour ≈ 1½ cups)
- 14 g Flax meal 2 tbsp
- 65 g Tapioca starch ½ cup
- 4 g Instant yeast 1 ¼ tsp
- 16 g Sugar 1 tbsp
- 5 g Psyllium husk 1 tbsp
- 24 g Olive oil 2 tbsp
- 230 g Warm water ≈ 1 cup
- 70 g Warm milk ≈ ¼ cup + 1 tbsp
Instructions
Prep Before Kneading
- Soak flax meal in ¼ cup of water for 5 minutes until thick and slimy (acts as a natural binder).
- Dissolve psyllium husk in 1 cup of warm water; it will form a gel-like consistency (improves dough elasticity).
Making the Dough
- In a large mixing bowl, whisk together oat flour, ragi flour, tapioca starch, instant yeast, sugar, and salt for even distribution.
- Add flax meal mixture, psyllium husk gel, and olive oil.
- Mix with a dough whisk or wooden spoon until a sticky dough forms.
- Wet hands and gently bring the dough together, ensuring all flour is hydrated.
- Shape into a round ball and place in a greased bowl to prevent drying.
First Rise
- Cover the bowl with a damp towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Shape the Buns
- Transfer the risen dough to a lightly floured surface.
- Divide into 11 equal portions (about 87g each).
- Roll each portion into a smooth ball and place on a parchment-lined baking sheet, leaving space for expansion.
Second Rise
- Cover shaped buns with a towel and let them rise for another 30-40 minutes.
- Preheat the oven to 375°F (190°C) while waiting.
Bake
- Once buns are puffy, bake for 25-30 minutes until golden brown.
- Transfer to a wire rack and let cool for 10 minutes before slicing.
- Enjoy warm with butter, or use for sandwiches and burgers!
Notes
- Measure your ingredients accurately – Use a kitchen scale for the best result.
- Psyllium husk helps with structure – Don’t skip it!
- For extra softness, brush the buns with melted butter or olive oil after baking.
- Make them vegan – Use dairy-free milk and maple syrup instead of sugar.
📋Nutrition Facts
Nutrition
Calories: 155kcal
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