‘Ciabatta Buns’ made with Coconut Flour. After many failed attempts at trying to come up with a healthy ‘white’ bread recipe, I am happy to tell you that I have finally mastered the one. These delicious little ‘ciabatta’ buns are crunchy on the outside and deliciously light and fluffy on the inside. They are made […]
Taste of Thursday with Petite Kitchen: ‘Ciabatta Buns’ made with Coconut Flour
‘Ciabatta Buns’ made with Coconut Flour.
After many failed attempts at trying to come up with a healthy ‘white’ bread recipe, I am happy to tell you that I have finally mastered the one.
These delicious little ‘ciabatta’ buns are crunchy on the outside and deliciously light and fluffy on the inside. They are made out of coconut flour and psyllium seed husks, making them free of nuts, gluten, grain, dairy and wheat.
The ideas are already flowing. This recipe would also work well as pizza bases, burger buns, wraps, you name it. Just shape the dough in to the size and shape that you desire.
4 tbsp coconut flour, plus a little extra for dusting (optional)
3 tbsp ground psyllium husk*
1 tsp baking soda
1 1/2 tbsp apple cider vinegar a pinch of sea salt
4 free range egg whites *
just under 1/2 cup boiling water
*you can use two whole eggs instad of the egg whites, but the buns will have more of an eggy taste, and do not seem to rise as well, I have made both versions.
*the psyllium husk can not be substituted, as this is what helps to give the buns a bread like texture. It is available at most supermarkets and health/whole food stores, and costs around $10 for a large bag that will last you for a long time.
Preheat the oven to 160°C and grease a baking tray with coconut oil.
In a large mixing bowl, add the dry ingredients, then mix well to combine.
Add the egg whites and apple cider vinegar, then mix until a thick dough forms.
Add the boiling water. It will start off as a wet mixture, but as you continue to mix, the coconut flour will soak up all of the moisture. It should be quite a light and fluffy texture, and easy to handle.
Form in to small balls, and place on the baking tray a couple of centimeters apart as they will rise. You can leave them as small buns, or flatten slightly with your hands to form the shape you desire.
Dust with additional coconut flour if using, the place in the oven for 25-30 minutes or until they have risen well, and are slightly golden on the outside. Be careful not too take them out of the oven too soon, as they will sink in the middle.
Makes 8 bite size buns, or 6 medium. You can easily double the mixture if you would like to make a larger batch.
These are best enjoyed on the day of making, but can be eaten the day after, and are delicious toasted. They also freeze well for lunches.
*gluten free
*grain free
*wheat free
*nut free
*dairy free
*yeast free
