@asranur.kitchen: These are honestly the softest gluten-free burger buns I’ve ever made! High in protein, incredibly fluffy and perfect for burgers! You’d never guess they’re gluten-free! ✨ 13g protein each 🤍 Gluten-free 🥪 Soft & fluffy Save this recipe for later and follow for more easy gluten-free recipes every day! ✨ Ingredients Dry Ingredients * 140 g cornstarch * 100 g very fine corn flour * 60 g buckwheat flour * 30 g rice flour * 14 g whole psyllium husk * 7 g instant yeast * 7 g salt Wet Ingredients * 200 g low-fat quark * 1 egg * 30 g olive oil * 240 ml warm water * 10 g honey or sugar Instructions 1. Mix 120 ml warm water with the honey and instant yeast. Let it sit for 10 minutes until foamy. 2. In a separate bowl, mix the remaining 120 ml warm water with the psyllium husk. Let it sit for 1–2 minutes until a gel forms. 3. In a large bowl, combine all the dry ingredients. 4. Add the olive oil and beaten egg to the psyllium gel (reserve a little beaten egg for brushing the buns). 5. Pour the psyllium mixture into the dry ingredients, then add the quark and the yeast mixture. 6. Mix everything together and knead until you get a soft, smooth dough. 7. Cover and let the dough rise for 1–1½ hours, depending on how warm your kitchen is. 8. Transfer the dough onto a lightly floured surface and divide it into 4 equal pieces. Shape each piece into a smooth bun. 9. Let the buns rise again for 45 minutes. 10. Brush with the remaining beaten egg and sprinkle with sesame seeds or your favorite seeds. 11. Bake at 190°C (375°F) for 20–25 minutes, or until golden brown. 12. Let the buns cool for at least 30 minutes before slicing. Enjoy! 🤍 #whattoeat #glutenfree #burger #homebaker #EasyRecipes
