Soft and tasty low-carb gluten-free bread with psyllium husk and almond flour. The sunflower and pumpkin seeds give an extra kick to these breads. Or make variations by adding dried fruits or nuts instead of seeds.
Gluten-free pistolet buns
Prep time: 10 minutes
Cook time: 45 minutes
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Serves: 6
- 200 g almond flour
- 60 g psyllium husk
- 3 tsp baking powder
- 300 ml boiling water
- 3 tbsp apple vinegar
- 3 eggs
- pinch salt
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 30 g dried fruits, (e.g. cranberries, figs)
- 30 g nuts, (e.g. walnuts, pecans)
- sun-dried tomatoes
- Italian herbs
Preheat the oven to 180 °C. Place an oven dish with water on the bottom of the oven.
Mix almond flour, psyllium husk, baking powder, pumpkin, seeds, sunflower seeds and salt in a bowl. Add the vinegar and eggs and mix well. Finally pour in the water and knead into a dough. The dough is still a bit sticky, that’s how it should be.
Portion the dough into 6 pieces and form pistolet buns. Put them on a baking tray covered with baking paper.
Bake the buns for about 45 minutes at 180 °C until done and golden brown.
Leave to cool so that they become a little firmer.
Store the buns in an airtight container outside the refrigerator for 1-2 days. Can be kept in the freezer for up to 3 months.