Gluten-free braided buns

Gluten-free braided buns

Total: 1 hr 55 Min. | Active: 45 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / 100 g: 269 kcal
, Fat: 11 g
, Carbohydrate: 38 g
, Protein: 4 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Starter dough

3 ½ dl milk (lactose-free), lukewarm
1 tbsp sugar
1 pack dry yeast
25 g ground psyllium
130 g butter (lactose-free), soft


400 g gluten-free flour
100 g Maizena cornflour
2 tsp salt
1 dl milk (lactose-free)
40 g apple vinegar
2 tbsp liquid honey

Baking soda solution

2 tbsp water
1 tsp sodium bicarbonate
1 egg, beaten
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How it's done

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Starter dough

Mix the milk, sugar, yeast, psyllium and butter, leave to stand for approx. 15 mins.


Using a food processor, knead the starter dough, flour and all the other ingredients quickly and briefly. Divide the dough into eighths, shape into approx. 30 cm strands that are thinner at the ends. Braid 4 buns, place on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.

Baking soda solution

Combine the water and baking soda, brush half of the buns with the baking soda solution and the other half with egg. Place in the lower half of the cold oven. Heat oven to 200°C.

To bake

After approx. 40 mins. remove bread, allow to cool on a cooling rack.

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