Posted on Wednesday, December 13, 2023 in Bread Recipes

Portuguese Gluten Free Buns

Portuguese gluten free buns, a gluten-free version of papo secos, you can try making these at home using gluten-free ingredients.
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Portuguese Gluten Free Buns


Preparation time 20 min
Cooking Time 20 min
Ready In1 h 30 min
Level of DifficultyVery Easy
Servings4

Ingredients

2 cups gluten-free all-purpose flour1 teaspoon xanthan gum (if your flour blend doesn't have it)1 teaspoon salt1 teaspoon sugar1 packet (2 1/4 teaspoons) active dry yeast1 cup warm water (about 110°F/43°C)2 tablespoons olive oil
2 cups gluten-free all-purpose flour1 teaspoon xanthan gum (if your flour blend doesn't have it)1 teaspoon salt1 teaspoon sugar1 packet (2 1/4 teaspoons) active dry yeast1 cup warm water (about 110°F/43°C)2 tablespoons olive oil
Get Portuguese ingredients

Preparation

  1. In a small bowl, combine the warm water and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the water. Let it sit for about 5-10 minutes, or until it becomes frothy.
  2. In a large mixing bowl, combine the gluten-free flour, xanthan gum (if needed), and salt.
  3. Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Mix the ingredients together until a dough forms.
  4. Knead the dough on a lightly floured surface (using more gluten-free flour) until it becomes smooth and elastic.
  5. Divide the dough into small portions and shape each portion into a round ball, similar to the size of traditional papo secos.
  6. Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them.
  7. Allow the rolls to rise in a warm place for about 30-45 minutes, or until they have doubled in size.
  8. Preheat your oven to 375°F (190°C).
  9. Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  10. Let the buns (papo secos) cool on a wire rack before serving.


Keep in mind that gluten-free baking can be a bit challenging, and you may need to experiment with different flour blends to achieve the texture and taste you desire. 

 

Photo: wetravelportugal.com

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