Gluten-Free Curry Buns
Bite into the warm, savory delight of Gluten-Free Curry Buns, a perfect fusion of fluffy, gluten-free bread and aromatic curry filling. These handheld delights feature a tender yeast dough made with a blend of gluten-free flour and xanthan gum, creating the perfect base for the flavorful filling. Inside, you'll find a savory medley of diced chicken, onions, carrots, and peas, all simmered in creamy coconut milk and spiced with fragrant curry powder. Finished with a golden egg wash, these buns are an irresistible blend of texture and flavor. Whether you're looking for a unique snack, appetizer, or packed lunch option, these gluten-free curry buns are sure to impress while accommodating dietary needs. Serve them warm to enjoy their irresistible flavor at its best! Perfect for those seeking gluten-free savory snacks or creative curry-inspired recipes.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 7 grams Instant yeast
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 3 tablespoons Olive oil
- 180 milliliters Warm water
- 200 grams Cooked chicken breast, diced
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 tablespoon Curry powder
- 100 milliliters Coconut milk
- 50 grams Frozen peas
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, instant yeast, salt, and sugar. Whisk until well combined.
Add the olive oil and warm water to the dry mixture. Mix until a sticky dough forms.
Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
In the meantime, prepare the curry filling. Heat a tablespoon of olive oil in a skillet over medium heat.
Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent.
Add the diced carrot and cook for an additional 3 minutes until the carrot is slightly tender.
Stir in the diced chicken, curry powder, and black pepper. Cook for 2 minutes until fragrant.
Pour in the coconut milk and add the frozen peas. Cook for another 5 minutes until the mixture thickens and is heated through.
Stir in the chopped cilantro and remove the filling from the heat. Allow it to cool slightly.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal portions.
Flatten each portion into a disk and place a spoonful of the curry filling in the center.
Carefully seal the edges and shape each filled dough into a bun. Place the buns seam-side down on the prepared baking sheet.
Brush the buns lightly with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and firm to the touch.
Allow the buns to cool slightly before serving. Enjoy your gluten-free curry buns warm.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 30.5 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 150 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
