Savoury gluten and lactose free buns
Visiting friends or relatives isÂ always difficult when they don’t eat gluten and lactose free. The chances of me getting sick whilst I’m there is quite high due to cross contamination. Another bad (wouldn’t necessarily call it bad but just not great)Â part is the fact that because I have a huge list of ingredients I can’t have, I have to bring my own food or do groceries with them (call it a trust issue or just me really trying NOT to get sick).
But last year I was visiting a friend in Copenhagen and I brought my own gluten free crackers (just in case). Once I arrived she told me she had made her own savoury gluten free and lactose free buns! So sweet!Â I love buns. It’s probably bread that I miss the most so when someone offers me gluten and lactose free buns I always say yes.
They looked a tad bit strange, but that can happen once you start baking gluten free. The taste on the other hand was good. Especially if you top it off with a bit of hummus or tapenade. Speaking of hummus.. I’ve got another lunch suggestion with hummusÂ for you!
- 25 gr. yeast
- 1,5 dl. luke warm water
- 2 eggs
- 3 tsp. salt
- 1 tsp. honey
- 30 gr. sun flower seeds
- 30 gr. lin seed (I suggest you use broken lin seed)
- 20 gr. sesame seed
- 150 gr. coarsley grated carrot
- 300 gr.Â coarsley gratedÂ potatoes
- 220 gr. corn flour
Preparation of the gluten and lactose free buns:
Dissolve the yeast in the water together with the salt, honey and seeds. Stir properly!
Add the grated carrot, grated potatoes, eggs and cornflour and mix (using a handmixer) for 3 to 5 minutes.
Let the dough sit for 30 minutes.
Pre heat the oven to 200 C/390 F.
I used cupcake moulds (otherwise they just get too flat). If you decide on using these moulds just make sure you grease them properly with olive oil, coconut oil or butter. Scoop the mixture into the cupcake moulds or shape small buns using spoons.
Place the buns in the oven for about 45 minutes.