Fluffy Gluten Free Chocolate & Banana Buns

Fluffy Gluten Free Chocolate & Banana Buns
Fluffy Gluten Free Chocolate & Banana Buns

Making beautiful bakes like these gluten free chocolate & banana buns is such an exquisite deal with. The kind of meals we don’t usually get to have when following a gluten free weight loss program.

These buns are smooth and squishy, with mashed banana operating by the dough, with a wonderful swirl of hazelnut chocolate unfold and chocolate chip topping. Oh so good.

These are greatest loved whereas nonetheless heat from the oven. Nevertheless, they do keep fairly smooth as soon as cooled. When you’ve any leftovers the next day, you’ll be able to refresh them within the microwave (I’ve been having fun with them after a 30-60 second refresh within the microwave).

What Elements Do I Want For These Gluten Free Chocolate & Banana Buns?

You’ll need milk, plain gluten free flour (I take advantage of the FREEE by Doves Farm blend), tapioca starch, mashed bananas, dried lively yeast, caster sugar, psyllium husk, salt, egg, baking powder and butter.

Then the chocolate unfold of your selection for the filling – I take advantage of the Bonne Maman Hazelnut Chocolate Spread, as it’s palm oil free.

Lastly chocolate chips and a bit sugar glaze (merely caster sugar and water) for the topping.

The place Do I Get Tapioca Strach and Psyllium Husk?

When you shouldn’t have tapioca starch you’ll be able to buy it on Amazon or find it in health food shops, and even Ocado sell it. I purchase it from Shipton Mill. It’s an exquisite gluten free flour to have in your storecupboard and I take advantage of it in a lot of my bread recipes.

As for psyllium husk, that is our magic ingredient for this recipe and it actually important – don’t skip it. It’s a naturally-dervived fibre and it helps to provide flexibility to gluten free bread, appearing as a binder and bettering the ultimate texture of your bake.

Entire psyllium husk is broadly obtainable on-line and from well being meals shops. I purchase this variety of psyllium husk, somewhat than the powered selection as that acts barely in another way (and may flip your bakes a purple hue!).

Gluten Free Chocolate & Banana Buns Recipe

Okay let’s get to the recipe! It’ll make 10 chocolate and banana buns, and they’re greatest loved recent from the oven. In the event that they aren’t all instantly scoffed, save them in an hermetic container and heat them to refresh.

You will discover some step-by-step photographs beneath the recipe, to provide you a visible information. For some other assist alongside the best way or you probably have questions, please do message me on social media (@myglutenfreeguide) or e-mail me at [email protected].

When you take pleasure in these gluten free chocolate & banana buns, please depart a assessment on the recipe card under. It makes a world of distinction to me :). And you can too share photographs of your house creations in my Cooking Club on Facebook.

Laura xxx

Gluten Free Chocolate & Banana Buns

Yield: Makes 10

Gluten Free Chocolate & Banana Buns

Prep Time:
half-hour

Cook dinner Time:
25 minutes

Extra Time:
1 hour half-hour

Whole Time:
2 hours 25 minutes

Pretty smooth banana and chocolate buns – swirled like cinnamon rolls. Gluten free and an exquisite bake to take pleasure in.

Elements

  • 320ml semi-skimmed or complete milk
  • 7g dried lively yeast
  • 1 tsp + 60g caster sugar
  • 20g psyllium husk
  • 480g plain gluten free flour (I used FREEE by Doves Farm)
  • 100g tapioca starch
  • 0.5 tsp positive salt
  • 2 tsp baking powder
  • 160g mashed ripe banana (approx 1.5 bananas, however please weigh)
  • 1 giant egg
  • 60g unsalted butter, softened
  • 250g hazelnut chocolate unfold (I used Bonne Maman)
  • 100g milk chocolate chips
  • To glaze: 1 tbsp caster sugar + 1 tbsp water

Directions

    1. First we’ll begin by activating the yeast. This helpful step will guarantee we all know our yeast is unquestionably lively. Merely, pour the milk right into a jug and warmth within the microwave for 30-40 seconds, till barely heat. Add the tsp sugar and yeast to the jug, stir, then put aside for 10 minutes. After this time it ought to have a layer of froth on the floor (if not, your yeast is inactive and you may want to start out once more with recent yeast).
    2. Tip the psyllium husk into the jug with the yeast and stir by – depart to sit down for 10 minutes, stirring midway by. It’ll thicken the liquid right into a gel.
    3. In the meantime, put together your dry elements. I actually suggest utilizing a stand mixer with dough hook you probably have one. If not, put together these arm muscle mass for some severe stirring! Tip the plain flour, tapioca starch, 60g caster sugar, salt and baking powder into the bowl and stir properly to mix.
    4. Pour the contents of the jug into your stand mixer, together with the egg and mashed banana, and blend for about 3 minutes till you may have a easy dough.
    5. Cut the softened butter into small chunks and add to the mixer bowl. Combine for about 5 minutes, till the butter is totally included into the dough. You must find yourself with a really smooth, barely sticky dough.
    6. Take a big piece of non-stick baking paper (about 40cm/15 inches lengthy) and place in your worktop. Rub it with a bit oil (sunflower/rapeseed/olive) to cease the douhg from sticking to it then use a dough scraper or spatula to scoop the smooth dough onto the paper. Use frivolously oiled palms to form it right into a rectangle, about 2cm (0.75inch) thick. Then wrap fully within the baking paper and place within the fridge to sit back for half-hour.
    7. Take your chilled dough out of the fridge and frivolously oil your worktop. Use a rolling pin to roll the dough out into a big rectangle approx 30cm x 40cm in dimension.
    8. Spread the chocolate unfold all around the dough in a skinny layer (see picture under), leaving a 2 cm hole at one of many shorter sides. And scatter two thirds of the chocolate chips over the chocolate unfold. Now time to roll! Roll from the shorter edge (the aspect the place the chocolate unfold goes proper as much as the sting), making certain it’s fairly tight as you roll however not urgent it or compacting the dough. Till you may have a pleasant cylindrical tube of dough (should you get any sticking to the worktop, simply use a dough scraper to loosen as you go).
    9. Line your a big roasting tin or a baking tray with sides (any form or dimension is ok actually, simply make sure you enable numerous house for the rolls to develop throughout proving and baking) with the greaseproof paper the dough was wrapped in. I merely shove the paper somewhat unceremoniously into the tin, making certain the bottom and sides are lined, then tuck across the sides!
    10. Time to slice into rolls – I take advantage of cotton thread to do that. First, make a small mark each 3cm or so (assuming your dough is about 30cm lengthy) to point out you the place to chop – purpose for 810 buns rolls. Merely slide the thread below the dough to the purpose you need to lower the bun – then elevate the perimeters across the dough and cross the strands above the dough . Pull the strands in reverse instructions (to type a V form) and permit them to chop by the dough. You should utilize a knife too, however it squashes the form a bit and the thread technique is really easy.
    11. Place your rolls into the baking tin, spacing them properly (they are going to nearly double in dimension), cowl with a chunk of cling movie and set in a heat place to show for 1 hour, or till they’ve elevated in dimension by 50%.
    12. As soon as proved, it is time to bake! Take away the cling movie and bake for 25 minutes at 180C, on the decrease shelf of the oven. Then take away from the oven, brush with the glaze (the tbsp sugar and water combined collectively) scatter with the remaining chocolate chips and revel in!

Notes

Any leftover rolls could be frozen for a later time, or just refreshed within the microwave the following day – about 1 minute per roll (do them one after the other). They’re greatest on the day of baking however I’ve loved consuming them as much as 3 days later, refreshed.

Activating the yeast

For extra heavenly gluten free bakes, why not attempt a few of my different recipes when you are right here:

Joyful baking! Laura xxx