Gluten-free braided buns

Total time: 1hr 55m
Preparation Time: 45m

For 4 pieces

Nutritional Information

Contains 269 Kcal, 4g Protein, 38g Carbohydrates, 11g Fat


  • Starter dough
  • 3.5 dl milk (lactose-free), lukewarm
  • 25 g ground psyllium
  • 1 pack dry yeast
  • 130 g butter (lactose-free), soft
  • 1 tbsp sugar
  • Dough
  • 2 tsp salt
  • 100 g cornflour
  • 1 dl milk (lactose-free)
  • 2 tbsp liquid honey
  • 40 g apple vinegar
  • 400 g gluten-free flour
  • Baking soda solution
  • 2 tbsp water
  • 1 tsp sodium bicarbonate
  • 1 eggs, beaten

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  • Starter dough

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

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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