Recipe for healthy protein skyr buns

These protein buns are not only deliciously healthy and filling. They also taste absolutely amazing! This is without a doubt the best, easy recipe for healthy and gluten-free buns. Use them for breakfast, for a delicious sandwich or as a wonderful gluten-free burger bun. Or just as a delicious snack with butter. 

TIP: If you are looking for a delicious gluten-free bread, you can try buckwheat bread or this delicious gluten-free French bread. You can also try these Delicious gluten-free banana bread.

Easy and healthy buns

This recipe for protein buns is super easy, because the buns don't need to rise, and they can therefore be put together in about 40 minutes including baking time. The ingredients are also something you can get in a regular supermarket, without having to go to a health food store. 

TIP: Also try the protein bun dough to make healthy protein sausage rolls.

Skyrballs

These protein "skyr buns" have nice air holes, and they are soft and juicy, unlike many other gluten-free breads. They therefore stay fresh for several days, without becoming boring and dry. 

Buns with skyr, eggs and oatmeal

The protein buns got their name because of the high protein content from skyr and eggs. You need a whopping 500 grams of skyr and two eggs for a portion of 9 buns, and they are incredibly filling. The satiety also comes from the good fiber content from oatmeal and fiberHUSK. Since the buns are made with skyr, they have a slightly sour taste, a bit like sourdough pastries. It's really delicious - but in no way as difficult and time-consuming as sourdough baking can be. 

TIP: If you don't have skyr in stock, you can use another solid yogurt such as fromage fraiche or Greek yogurt for the buns.

Gluten-free protein buns

Despite the fact that the protein bun recipe does not contain gluten, they have a fantastically moist and fluffy texture. The protein bun recipe is 100% gluten-free if you use gluten-free oatmeal. Oatmeal does not contain gluten as a rule, but since it can be produced in places where products with gluten are made, there may be trace elements in regular oatmeal that you can react to if you are allergic. 

Gluten-free buns with fiber HUSK for baking

Gluten-free baking can be a bit of a science. It is usually the gluten in flour that acts as the "glue" in baked goods, allowing the dough to stretch when kneaded. We do not get this glue immediately in gluten-free baked goods, and this affects the dough's structure and ability to bind liquid. This is why gluten-free bread can quickly become dry and flat. To give the gluten-free buns a good consistency, I add fiberHUSK. If you are new to gluten-free baking, you will quickly discover that the ingredient "fiberHUSK" is a recurring one. It consists of finely ground flea seed shells that absorb liquid. When you whisk fiberHUSK and liquid together, it forms a jelly that you can whip until fluffy. The powdered shells ensure that both air and liquid are added to the dough. And in this way, you can get a gluten-free dough that holds together and at the same time has some fine air holes. This makes it possible to make a dough that can even be used for delicious gluten-free Lenten buns.