This has been a tough year. Not just for me, but so many people around the world. Some people were already in hardship, be it hunger, be it war, be it effects of climate change. They got hit even harder with the pandemic. So today’s post starts with hoping things will get better for everyone in 2021. I don’t believe in god. So I don’t pray for anything. Instead, I wish with all my heart a better future. But of course, we have to work hard for that better future, and we must keep this in mind.

I also got some bad news from my family today, so I’m feeling so down. Had to fight an anxiety attack during the day with the news I got. But I am lucky to have amazing friends who are always ready to help and a lovely, sweet man who listened to my anger/sadness on the phone for half an hour, so I calmed down. As I am writing this blog post, I am feeling quite tired mentally.

But let’s get back to today’s recipe before I make everyone cry. I loved these buns when I first ate them, even though I am not following a gluten-free diet, and I prefer regular bread. But these were good. Very delicious. Soft. So so good! I usually find gluten-free bread/buns/anything baked tasting more flavourful the next day, but these were amazing when they were fresh out of the oven. So I highly recommend eating them so fresh.

The second time I made them, I used coconut cream powder instead of regular milk powder. I made the buns for a customer who has lactose issues, and my milk powder was not lactose-free. The result was equally tasty – maybe even more flavourful for me since I love coconut cream/milk much more than regular milk.

I feel so exhausted that this is all I can write today. I repeat my wish at the beginning – a much better future in 2021. Stay safe; stay healthy. Look out for others. Do not be selfish. And when the time comes, go and get the vaccine. Trust science. Big hugs to all of you.
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Ingredients:

Difficulty: Easy
(makes about 10-12 buns)

Printable PDF-recipe (no photos)

2 dl (3/4 cup + 4 tsp or 100 gr.) buckwheat flour
2 dl (3/4 cup + 4 tsp or 100 gr.) rice flour
1 dl + 1 tbsp + 1 tsp (1/2 cup + 1 tsp or 100 gr.) potato flour
1 dl (1/3 cup + 4 tsp or 20 gr.) pofiber (potato fibre)
1 dl + 4 tsp (or 1/2 cup) psyllium husk
2 tsp salt
4 dl (or 1 1/2 cup + 2 tbsp + 2 tsp) hot water (not boiling)
1 tbsp granulated white sugar
2.5 tsp (12 gr.) dry yeast
2 eggs
1 dl (1/3 cup + 4 tsp or 50 gr.) milk powder (you can also use powdered coconut milk/cream)
100 gr. butter in cubes, softened in room temperature

for surface:
a bit of water in room temperature
a bit of extra buckwheat flour
handful of pumpkin seeds

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1. In a medium bowl, put the first 6 ingredients and whisk.

2. In a large bowl, put hot water (not boiling). Add sugar and yeast, whisk just a little with a fork, and let it sit for 10 minutes.

3. When the yeast is active after 10 minutes, and the water gets foamy, whisk in the eggs.

4. Add milk powder and whisk well.

5. Add butter, whisk well.

6. Add dry ingredients mixture from step 1 and fold until you get a well-mixed dough. If it starts getting too thick, you can continue kneading with your hand.

7. Cover the dough bowl with stretch film. Let it sit for about 1 hour.

8. Preheat the oven to 200C.

9. Take large pieces from the dough and shape it into a ball. This much dough should make about 10 to 12 balls.

10. Put the dough balls on a baking tray with a baking paper. They don’t grow too much in the oven, but it’s better to give a little bit of space in-between anyway. Brush their surface with water. Spread some buckwheat flour on top. Finally, put some pumpkin seeds. Put the tray in the oven, in medium part, and bake for about 15 to 20 minutes, until they are golden. When they are out of the oven, just let them sit for about 20 minutes, and then you can start eating. Enjoy!