Low FODMAP Raisin buns

13 April 2017 / Door Karlijn / Laat een bericht achter

I have been thinking a lot about what to serve for Easter brunch and I came up with low FODMAP raisin buns. In the Netherlands, raisin buns are eaten a lot and I love to eat them with butter or with cheese. Raisins are only low FODMAP up to a limited amount, 13 g of raisins is low FODMAP and because of that, I made small raisin buns. One bun per serving is low FODMAP. I think this size is perfect for Easter brunch because you will have enough space left in your stomach to try all the other yummy foods.

Traditional Dutch raisin buns are very soft, but my low FODMAP raisin buns have a slightly crunchy crust. I knew beforehand that I wasn’t going to make soft buns because I don’t really like very sticky soft buns. I prefer eating a bun with a slightly crunchy outside that is soft on the inside. The raisin buns are delicious when they are still a bit warm with some butter or cheese on top.

As the basis for this recipe, I used the recipe from this website (in Dutch) and I have adapted it to make it low FODMAP.

What do you need (for 12 raisin buns)

This recipe is based on a recipe from the Dutch blog koken voor mijn dochter

250 g gluten-free flour for baking bread (I used a mix that contained rice flour, teff flour, corn- and potato starch)
150 g raisins
150 ml lactose-free milk
1 package dried yeast (7 g)
25 g sugar
25 g butter, at room temperature (replace with margarine to make the recipe entirely lactose-free)
1 egg + 1 egg for brushing the buns
Rind of 1/2 lemon
A pinch of salt

Note for Fodmappers

Raisins are low FODMAP up to 13 g per portion, therefore one bun per serving is low FODMAP.

How to make the low FODMAP raisin buns

Soak the raisins in warm water for 15 minutes.
Heat the milk until it is lukewarm. Add the yeast and the sugar and stir through.
Put the flour into a bowl and add the milk. Knead the mixture with your hands into a supple dough.
Put the dough back into the bowl, cover it with a tea-towel and leave to rise in a warm place for 20 minutes.
Add the salt, butter, lemon rind and one egg to the dough. Knead again with your hands. Drain the raisins and dry them with a paper towel. Add them to the dough and knead again. Gluten-free dough can be very sticky in the beginning. Add some extra flour if necessary. After a while, you must be able to form the dough into a ball.
Put the dough back into the bowl and leave to rise in a warm place for another 20 minutes. Note that gluten-free dough won’t rise as much as normal dough. You won’t see a large difference in volume, but that doesn’t matter.
Cover a baking sheet with baking parchment and divide the dough into twelve pieces. Roll the pieces into balls and put them onto the baking sheet.
Cover the baking sheet with a tea-towel and leave the raisin buns to rise in a warm place for another 20 minutes.
Pre-heat the oven to 250 degrees Celsius (480 F).
Whisk the egg and brush the egg on top of the buns.
Bake the low FODMAP raisin buns in the oven for 15 minutes.
Delicious when they are still a bit warm with some butter!
Gluten-free bread gets dry quickly when you store it. Therefore, I advise you to eat the buns within two days after baking. Heat them in the oven for a few minutes before serving. You can also freeze the buns.

Enjoy!

Will you let me know if you make my low FODMAP raisin buns? 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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