Soft & Pillowy Gluten-Free Cardamom Buns: No-Fail Recipe
This recipe is a gluten-free take on the classic Swedish ‘Kardemummabullar.’ What makes this version special is the specific blend of ingredients—specifically the use of psyllium husk—that mimics the elasticity of gluten, ensuring the buns stay soft and stretchy. It is 100% gluten-free and safe for celiac or gluten-sensitive readers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 Buns
- Category: Bread
- Method: Baking
- Cuisine: Swedish
Ingredients
- 500 grams Gluten-Free All-Purpose Flour Blend (Use a blend that contains Xanthan Gum)
- 14 grams Active Dry Yeast (2 standard packets)
- 350 milliliters Warm Milk (Ensure it is lukewarm to the touch)
- 100 grams Granulated Sugar
- 100 grams Unsalted Butter (Softened)
- 3 tablespoons Psyllium Husk Powder
- 1 tablespoon Ground Cardamom (Freshly ground seeds provide the best flavor)
- 1 large Egg (Room temperature)
- 1/2 teaspoon Salt
- 75 grams Softened Butter (for filling)
- 75 grams Brown Sugar (for filling)
- 1 tablespoon Ground Cardamom (for filling)
- 1 teaspoon Ground Cinnamon (for filling)
Instructions
- Activate the Yeast: In a small bowl, combine the 350ml of warm milk with 1 tablespoon of the sugar and 14g of yeast. Let it sit for 10 minutes until it becomes foamy on top.
- Prepare the Gel: In a separate small bowl, mix the 3 tablespoons of psyllium husk powder with 100ml of water. Let it sit for 5 minutes until it forms a thick gel.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the 500g of gluten-free flour, the remaining sugar, 1 tablespoon of cardamom, and the salt.
- Combine and Knead: Add the yeast mixture, the psyllium gel, the 100g of softened butter, and the egg to the dry ingredients. Use a stand mixer to mix for 5 minutes.
- First Rise: Cover the bowl and let the dough rise in a warm spot for 1 hour.
- Roll and Fill: Roll the dough into a large rectangle. Spread the filling mixture (butter, brown sugar, cardamom, and cinnamon) evenly over the surface.
- Shape the Buns: Fold the dough rectangle in thirds. Cut into 1-inch strips, twist each strip, and tie it into a knot.
- Second Rise and Bake: Let shaped buns rise for 30 minutes. Bake at 200°C (400°F) for 18-22 minutes until golden brown.
Notes
Always look for ingredients labeled ‘Certified Gluten-Free’ to ensure there is no cross-contamination. This is very important for friends with Celiac disease. To store: Keep in an airtight container for up to 2 days or freeze for up to 3 months. Always reheat before serving to restore the pillowy texture.