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5 from 1 vote

Low FODMAP Bread Rolls

These homemade low FODMAP bread rolls with sunflower seeds topping are perfect on you dinner table. They are also freezer friendly!
Prep Time1 hour 45 minutes
Cook Time30 minutes
Total Time2 hours 15 minutes
Course: Lunch
Cuisine: Low Fodmap
Keyword: buns, low fodmap burger buns, rolls
Servings: 9 buns
Author: My Gut Feeling

Ingredients

  • 1/2 cup | 130ml warm water
  • 1/2 cup | 130ml lactose free milk + more to brush
  • 1 tsp apple cider vinegar
  • 1 1/2 cups | 210g. rice flour
  • 1/2 cup | 75g. tapioca
  • 1 tsp salt
  • 1 tbsp quick yeast
  • 3 tbsp ghee OR butter
  • 1 egg
  • 1/2 cup sunflower seeds

Instructions

  • In a small bowl mix together with a fork warm water, milk and vinegar and set aside.
  • In a large bowl, add in by order flour, tapioca, salt and yeast and mix.
  • Make a hole in the middle of the dry ingredients and add in the egg and butter, mixing with your hands. Finish by adding the milk mixture and bring it together with your hands into a ball of dough (if dough is too sticky, add a bit more of tapioca).
  • In a baking tray lined with parchment paper, form 2 inches/ 5 cm balls with your hands and lightly flatten them with your fingers. Allow buns to rise by covering them with a dry kitchen cloth in a warm place for 1½ hours.
  • Brush tops with milk and sprinkle each bun with a generous amount of sunflower seeds (be sure to brush them to get the seeds to stick to the buns) 
Preheat the oven to 400ºF/200ºC and bake for 30 minutes or until tops are golden brown.
  • Let cool before eating or cutting.
  • Store in airtight container for up to 3 days or freeze.