For all the bread loving allergy foodies out there – warm, simple bread buns fresh out of the oven. Delicious with a little garlic butter (melted coconut oil plus crushed garlic, salt and oil then firmed back up in the fridge).
I was unsure about posting this recipe but my Mum and brother absolutely loved these when I served them up so I hope you will love them too.
The ingredients are:
- Edmonds self raising Gluten, Dairy, Wheat and Yeast free flour
- Himalayan salt
- Optional ground linseed (1:3 ratio with flour)
Of course, this is free from dairy, soya, egg, nut, yeast, wheat and gluten however it is not nightshade free as there is a little potato starch in the flour.
How to: Bun Thyme
Combine flour, thyme and salt (and optional ground linseed) with water to make a dough. Add small amounts of water at a time until the consistency looks like this (linseed dough):
Set a wok up with boiling water. You will be dropping the buns in, as you would if you were making British dumplings.
Turn your oven onto max grill and 180C / 356F. Lighly olive oil a tray.
Using your hands, fashion the dough into bun shape balls and drop into the boiling water for two minutes, then using tongs and an egg slice, flip over. Let them sit for another two minutes.
Place on the tray and brush the top with additional olive oil, thyme and himalayan salt.
Grill for 5 minutes each side. They stick a little to the bottom so be careful when you are flipping.
Enjoy the crunchy outer and warm bread bun inner straight out of the oven. They don’t keep for very long (they harden up) so be sure to prepare as you need them.
Have a wonderful day x