Coconut and Spelt Flour Buns


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These can be grain free if you use straight coconut flour.  I use a bit of spelt for the elasticity.  If you are using coconut flour use less flour as it is a moisture sucker.

You can half this recipie but I make it in bulk to freeze.  Saves time for a Family!

  • 3 cups of warm water 110 degrees F
  • 6 tsp of dry active yeast
  • 6 tbs of Maple syrup or raw honey
  • 6 large eggs
  • 7 cups of coconut flour
  • 4 cups of spelt flour
  • 4 1/2 tsp of sea salt
  • 7 tsp of lard or butter- I use lard for buns as it turns out great!
  • 1/2 cup of Chia Seeds-

I use my amazing mixer for making all of my bread elecrolux

  • In a bowl or mixer- mix  your warm water, yeast and maple syrup.  Let sit for 5 min.  Stir in eggs beaten lightly,  room temp butter or lard, chia seeds and only 1/2 of your flour, and no salt.
  • Cover and let rise for 1 hour or until doubled in bulk
  • Mix in the rest of your flour and salt
  • Let rise one more hour or more till doubled in bulk
  • Punch down and knead on a floured board or in your mixer if you have one for 5-10 min until smooth and elastic- keep adding flour as needed.  If using only coconut flour it will dry the buns quickly so be careful.
  • Divide dough into 20 equal parts.  Roll into a ball and flaten slightly to shape like a bun.  Cover and let rise till puffy- 30 min or so.
  • Mix one 2 tbs of water and one egg white to egg wash the buns

Bake at 400 degrees for 20 min near top shelf till golden brown.  I freeze a dozen or so and keep some out for eating.  But cut them before you freeze them.

This entry was posted in Recipes.

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