Summertime, summertime, sum, sum summertime.
No School for weeks and weeks, with the exception of Chamber Days at Western Washington University for one of the girls.
Camps are coming, cross country running is practicing. but overall the pace of life slows down just a tad.
The invitations begin to flow in for potlucks, picnics, camping and cookouts.
When we first went gluten-free, we handled situations that meant having to share food preparation very differently than we do now.
We used to bring along absolutely every bite of food we ate. No cross contamination for us.
Friends would have tried really hard to be sociable, making food that was as gluten-free as they could manage. The time and effort our friends put into these parties needed to be acknowledged.
And I realized by accepting their efforts, I made it easier for them to make the food so many friends needed.
Oh, there were times when I explained how the mayo jar with knife that spread onto everyones sandwich was a problem.
Crumbs are enough to make us ill. Next time, they had a squirt bottle. Simple change, easy to do and easy to undertand.
But after eating the gluten-free buns available in our local store, I always volunteer to bring Burger Buns Gluten Free Vegan Recipe along.
Those store bought buns aren’t bad, they just have xanthan and guar gums in them.
My husband reacts to them just like he reacts to gluten-full buns.
So I created these vegan, corn free, soy free, gums free buns to keep him and our friends safe, using my Pixie Dust blend of seeds to replace the gums
And everyone who has tried one, prefers them to store bought.
Best of all, you can have a batch ready in just over an hour.
- 300 grams Whole Grain Flour Mix 1¾ cup + 1 tablespoon
- 135 grams White Flour Mix 1 cup – 1 tablespoon
- 3 grams salt
- 10 grams yeast (one packet)
- 10 grams (1 packed tablespoon)Pixie Dust
- 40 grams (3 tablespoons) vegetable oil. I use olive oil
- 300 grams (1⅓ cups) water
- 1 teaspoon oil
- 2 teaspoons sesame seeds-Optional
- Stir together all dry ingredients till one color.
- Stir in oil and water
- Beat for one minute.
- Form by using baking rings formed from foil or these ring forms. If you don’t have forms, just scoop the dough using an disher scoop and realize the edges will get a bit crispy. I like them this way for steak buns.
- If you want tiny slider buns, use a muffin tin for the forming.
- Fill whichever form you use halfway and allow to rise for 45 minutes.
- Gently brush with oil and sprinkle with sesame seeds
- Preheat the oven to 350
- Bake buns for 20 minutes or till lightly browned.
- I’ve found that vegan buns rarely get very brown, more of a light tan.
- If you want a browned bun, a bit of caramel coloring is needed.
- Just a couple of drops mixed with the teaspoon of oil brushed on top will give you a lovely golden brown.