5 Minute Gluten Free Wonder Buns
Category: Side Dishes | Blog URL: http://blog.kitchentherapy.us/2009/08/wonder-buns/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Linda Simon
Five minutes, start to finish. No big scary commitment of time or ingredients. No need to hope, just hope for edible results.
You are assured of gluten free whole grain goodness, light texture, and a perfect size for a burger or sandwich. Cook it lickity split in the microwave in 90 seconds. These truly are a wonder!
I found several versions of this on the Celiac.com forum. And it appeared in the Celiac Sprue Association newsletter. I have altered it a bit, and make it successfully with several different flours.
Many whole grain gluten free flours work
Yeah, no refined starches. Sorghum is pictured. Teff gives it a deeper brown color and rich flavor. Millet yields a light colored bun.
Make this in a 10 oz custard cup for a burger or sandwich size bun, as pictured.
For two small dinner rolls, use the same recipe and divide the batter into two 6 oz custard cups. Microwave these together for only 80 seconds total.
Or double the recipe below and put into two 10 oz custard cups. Microwave each for 90 seconds, one at a time.
I use inexpensive Pyrex custard cups, available in my regular grocery store.
Molasses instead of sugar
Molasses gives a bit richer color, more antioxidants than white sugar, and the bun is a bit moister.
Cocoa for color
You will not taste it, but it makes the buns brown. And adds its own antioxidants. I leave it out of the millet version.
No need to buy nut meal if you have nuts and a spice or coffee grinder. Whiz them in the grinder for just a few seconds and you get light, fluffy meal.
Without the seeds, the sides and bottom of the bun looks steamed rather than baked. Adding seeds all around looks very inviting. I like sesame, caraway, millet, poppy and whole cumin seeds. They add flavor, fragrance, and crunch.