If you have been following me for a longer time, you might know that I am crazy about Turkey and about Turkish food. Since I studied there for 9 months in 2012, I am in love with Turkish food. If I had to name one thing that I have missed most since I eat low FODMAP, it definitely is Turkish food. Luckily there are many dishes that can be made low FODMAP, but I would love to be able to walk into a Turkish restaurant and order everything on the menu that I like without having to think about it. Simit, a Turkish ring-shaped bread that resembles a bagel, is one of those Turkish things that I love so much. In Istanbul you see street vendors selling simit on every corner. Today I share my recipe for gluten-free simit. Oh, it was so good to have this again!

What do you need (for 4 simits)

For the dough

• 275 g gluten-free flour (I used a flour mix for brown bread)
• 20 g corn starch (potato starch should work too)
• 7 g dried yeast
• 1 tsp sugar
• A pinch of salt
• 200 ml lukewarm water

For the sesame layer

• 3 tbsp pekmez (this is a grape syrup. In the Netherlands, this is sold in Turkish supermarkets)
• 2 tbsp water
• Sesame seeds (you will need quite a lot)

How to make the gluten-free simit

1. Put the gluten-free flour and the cornstarch together in a bowl. Add the sugar and the yeast to the lukewarm water. Add the flour to the water and then add the salt (make sure the salt doesn’t get into contact with the yeast directly). Mix the dough and knead it through with your hands.
2. Put the dough into a bowl and cover the bowl with cling film. Leave the dough to rise in a warm place for an hour.
3. Divide the dough into 10 pieces and form them into balls. Leave the 10 dough balls to rise in a warm place for another 15 minutes.
4. Put the pekmez together with two tablespoons of water into a deep plate. Divide the sesame seeds over another deep plate.
5. Cover one or two (depending on the size of your baking sheet) baking sheets with baking parchment.
6. Divide some gluten-free flour over the countertop. Roll the dough balls into long thin strings with a rolling pin or with your hands. Gluten-free dough crumbles easily, therefore it is important that you don’t make the strings too thin and that you don’t put too much flour on your countertop. I made my strings 25 cm long (about 10 inches). Take two strings of dough and stick the two ends together with a bit of water. Braid the two strings together and stick the ends of the strings together too. Stick the two ends of the braid together, so the dough forms a ring. If your simit falls apart at the first attempt, don’t give up! Gluten-free dough can be hard to handle sometimes but after a few times, it will go better.
7. Dip the simit into the pekmez. Leave the simit in the pekmez for 30 seconds, turn it around and repeat for the other side.
8. Then put the simit into the sesame seeds. Repeat this for the other side too.
9. Put the gluten-free simit on the baking sheet and repeat the steps above for the other three simits.
10. Cover the baking sheet with a kitchen towel and leave the simit to rise for another 30 minutes in a warm place.
11. Bake the simits in the oven at 200 degrees Celsius for 15 to 17 minutes.

Enjoy! 

Will you let me know if you make my gluten-free simit recipe? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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Gluten-free simit – Turkish sesame bread (low FODMAP)

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• Author: Karlijn
• Total Time: 2 hours 30 mins
• Servings: 4 1x

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Description

Heerlijke glutenvrije simit broodjes met sesamzaadjes. Deze broodjes zie je in Turkije overal. Dit is een glutenvrij, lactosevrij en low FODMAP recept.

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Ingredients

Scale 1x2x3x

For the dough

• 275 g gluten-free flour (I used a flour mix for brown bread)
• 20 g corn starch (potato starch should work too)
• 7 g dried yeast
• 1 tsp sugar
• A pinch of salt
• 200 ml lukewarm water

For the sesame layer

• 3 tbsp pekmez (this is a grape syrup. In the Netherlands, this is sold in Turkish supermarkets)
• 2 tbsp water
• Sesame seeds (you will need quite a lot)

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Instructions

1. Put the gluten-free flour and the cornstarch together in a bowl. Add the sugar and the yeast to the lukewarm water. Add the flour to the water and then add the salt (make sure the salt doesn’t get into contact with the yeast directly). Mix the dough and knead it through with your hands.
2. Put the dough into a bowl and cover the bowl with cling film. Leave the dough to rise in a warm place for an hour.
3. Divide the dough into 10 pieces and form them into balls. Leave the 10 dough balls to rise in a warm place for another 15 minutes.
4. Put the pekmez together with two tablespoons of water into a deep plate. Divide the sesame seeds over another deep plate.
5. Cover one or two (depending on the size of your baking sheet) baking sheets with baking parchment.
6. Divide some gluten-free flour over the countertop. Roll the dough balls into long thin strings with a rolling pin or with your hands. Gluten-free dough crumbles easily, therefore it is important that you don’t make the strings too thin and that you don’t put too much flour on your countertop. I made my strings 25 cm long (about 10 inches). Take two strings of dough and stick the two ends together with a bit of water. Braid the two strings together and stick the ends of the strings together too. Stick the two ends of the braid together, so the dough forms a ring. If your simit falls apart at the first attempt, don’t give up! Gluten-free dough can be hard to handle sometimes but after a few times, it will go better.
7. Dip the simit into the pekmez. Leave the simit in the pekmez for 30 seconds, turn it around and repeat for the other side.
8. Then put the simit into the sesame seeds. Repeat this for the other side too.
9. Put the gluten-free simit on the baking sheet and repeat the steps above for the other three simits.
10. Cover the baking sheet with a kitchen towel and leave the simit to rise for another 30 minutes in a warm place.
11. Bake the simits in the oven at 200 degrees Celsius for 15 to 17 minutes.

• Prep Time: 2 hours 15 mins
• Cook Time: 15 mins