Gluten Free Simit Recipe

Gluten-Free Simit: Crispy on the Outside, Perfectly Textured Inside

Today I’ve picked a gluten-free simit recipe for you that’s crispy on the outside and perfectly balanced on the inside — neither too soft nor too dry. Achieving the characteristic structure of simit in gluten-free recipes can be quite tricky, but thanks to the flour blend and the careful measurements I used, the result turned out truly satisfying. That dense, slightly chewy texture and the deeply toasted crust — all the things we associate with a traditional simit — are present in this version.

If you've tried my previously published gluten-free burger bun recipe, this one might feel somewhat familiar. However, simit requires a very different texture than burger buns. To ensure the simit isn't too soft or moist, I made one crucial adjustment: I reduced the amount of psyllium husk. This way, the dough didn’t retain excess moisture and didn’t become overly soft during baking.

What’s the Right Texture?

The texture of the simit in this recipe depends slightly on how long you bake it. If you leave it in the oven longer, you’ll get a crunchy, Ankara-style simit. If you bake it for less time, the result is a softer, more flexible texture like bakery-style simit. The choice is entirely up to your taste. I usually press lightly on the top of the simits with my finger before removing them from the oven. Since I prefer the Ankara simit texture, once the crust has slightly firmed up, I know it’s time to take them out.

A quick note on the flour blend: buckwheat and teff flour make a great pair for gluten-free simit. When used alone, gluten-free flours often have overpowering flavors and aromas. But combining at least two types usually results in a more neutral flavor profile, reminiscent of whole wheat flour. Since sesame has a dominant smell and flavor in simit, the flours' taste or scent is hardly noticeable. The final flavor is nearly indistinguishable from that of classic simit.

Also, pre-toasting the sesame seeds gives the simit that fresh-from-the-oven aroma. These small details really make a difference in the final result.

Using a piping bag without a nozzle to shape the simits will make your job much easier. Due to the sticky nature of gluten-free doughs, it’s almost impossible to shape them traditionally. While a stiff dough with lots of flour is easier to shape, it ends up too dense and hard — which we don’t want. Piping the dough directly into the sesame is a very practical, time-saving method.

The end result is just like a classic simit: crunchy on the outside, chewy when you bite into it, and fully baked inside — no raw dough texture.

I developed this recipe especially for those who follow a gluten-free diet but still crave simit. It pairs beautifully with tea at breakfast, tomatoes and olives in the afternoon, or even just some white cheese on the side.

After you try it, be sure to let me know which texture you prefer. Soft or crispy?

Enjoy...

Enjoy your simit...