Gluten and yeast free rolls with relish

Recipe from: 20 September 2010
rolls

Ingredients 22
Servings 4
Time 40 mins

Ingredients

  • 1
    cup
    buckwheat flour
  • 1/2
    cup
    potato flour
  • 1/2
    cup
    Maizena
  • 1/4
    cup
    white maize meal
  • 1/4
    cup
    quinoa flour
  • 2
    tsp
    xanthan gum
  • 1 1/2
    tsp
    sea salt
  • 1
    tsp
    Royal baking powder
  • 1
    tsp
    Royal bicarbonate of soda
  • 1 1/4
    cup
    warm water
  • 3
    Tbs
    canola oil
  • 2
    Tbs
    honey
  • 2
    tsp
    lemon juice
  • 1
    tsp
    Orgran egg replacer mixed into 2 Tbs rice milk
  • Tomato relish:
  • 1
    onion, sliced
  • 1 - 2
    tomatoes, diced
  • Olive oil for frying
  • Herbal salt and pepper
  • Fructose
  • Squeeze lemon juice
  • Basil leaves
 

Method

50 mins
 
Sieve dry ingredients and set aside.
Mix 1 Tbs honey, lemon juice, baking powder and bicarbonate of soda together and slowly add the warm water.
Stir quickly (it should be frothy at this stage) and add to the dry ingredients.
Add the oil, remaining honey and mixed egg replacer.
Stir thoroughly until a batter has formed.
Spoon the batter into muffin tins and smooth evenly with wet fingers.
Top with sesame seeds.
Loosely cover the pan with a tea towel and allow to rest in a warm spot for 20 minutes.
Preheat the oven to 150°C.
Bake the buns for about 40 - 50 minutes.
Remove buns from muffin pan and cool on a wired rack.

Tomato relish:
Fry onions until golden, add tomatoes, fructose, herbal salt, pepper and lemon juice.
Simmer for a few minutes.
Add basil leaves and stir.

For more of Leaine's kitchen's recipes click here.
 

 

Read more on: bake  |  shallow-fry
 

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