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By wheatless and meatless gluten free vegetarian recipes

In addition to being delicious, benefits of this gluten-free whole grain bun include higher levels of protein and fiber than most. Best of all, it does not have that sweet-roll taste all too common in gluten-free hamburger buns. In fact, this bun (shown in the slide show below, cloaking a borlotti beanburger and beside a serving of fiesta casserole) has nothing to apologize for!
2T yeast
1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1c cornstarch
1 1/2c sorghum flour
1/2c teff flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
3 egg whites
1/4c sesame seed
Heat oven to 350 degrees.Mix sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low, in mixer. When yeast mixture is foamy, add to flours. Mix egg whites, oil and vinegar in medium bowl. Add to mixer bowl. Mix on high for 4 minutes. Oil tart pans. Dust with cornmeal. Ladle batter into pans. Spray buns with cooking spray. 
With cool, wet spatula, smooth tops of buns. Cover and let rise to double in warm place. (Top of stove as oven heats.) Sprinkle with sesame or poppy seeds. Bake until internal temperature is 200 degrees, about 30 minutes. Makes approximately 12 buns, depending on size of tart pan (these were four inches in diameter).


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By wheatless and meatless gluten free vegetarian recipes (Visit website)

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