Sunday, July 28, 2013


Here is the recipe that I use to lovingly make bread for my 6 year old each week.  Being free of almost anything mainstream, I want to post it here to have for an easy reference.

Gluten Free Buns

Wet Ingredients:

2 cups hot water
1 packet of yeast
1 tsp ground cane sugar

2 TBS olive oil
1 TBS local honey
1/2 cup ground flax seed
1/4 cup psyllium husks

Dry Ingredients:

2 cups gluten free flour (mixture of garbanzo bean flour, millet flour and sorghum flour)
3/4 cup tapioca flour
1 1/2 tsp sea salt


Mix together the water, yeast and cane sugar in large measuring cup.  Let sit for 10 minutes.  Meanwhile, mix the dry ingredients in the mixer that Mom so kindly is letting me borrow.

After 10 minutes of resting the yeast, add the rest of the wet ingredients to the large measuring cup.  Whisk.  Let sit for 2-3 minutes.

Add wet ingredients to dry ingredients in the mixer.  Shape bread into hamburger-patty-lookin' things on a pan greased with coconut oil.  Put a hot towel over the top and let it sit for 30 minutes to allow the yeast to rise.

Bake at 350 for 30 minutes.

**Howie enjoys eating these in the following ways: as a bun for a chicken and mustard sandwich, toasted with butter and cinnamon for breakfast, or just plain when he has a hungry belly that just won't fill up.  

No comments: