Even my boys who eat gluten and say no as soon as they hear the word gluten-free enjoyed them. They don’t have a sandy or gummy flavor that most gluten-free baked good have. They’re also grain-free!
Gluten-Free & grain-Free Buns Stuffed with Vegetables
For the dough:
- 2 teaspoons Yeast
- 1 teaspoon Honey
- ½ cup warm water
- 3 Eggs
- ¼ cup Avocado oil or olive oil
- ½ – ¾ cup Cassava flour
- ½ cup Tapioca flour
- 2 tablespoons Psyllium husk
- ½ teaspoon Salt
- 2 tablespoons chopped chive or scallion – optional
- 1 egg for brushing the buns – optional
For the filling
- ¼ cup avocado oil
- 1 medium onion, diced
- ½ teaspoon 5 spice blend
- 1 carrot, peeled and grated
- 5-8 kale leaves, chopped thinly
- 8-10 crimini mushrooms, diced
- 2 in ginger, grated
- To make the dough, put the yeast, honey and warm water in a medium bowl and mix. Set in a warm place to proof, bubble.
- Meanwhile mix the dry ingredients and chive in a small bowl.
- Add the eggs to the yeast mixture and whisk until combined. Add the oil and whisk. Add the dry ingredients and mix until you form a sticky dough. The dough will thicken while proofing. Cover the bowl with a clean kitchen towel and put it in a warm place for about 30 minutes.
- Meanwhile make the filling. Warm oil in a large skillet over medium heat. Add the onion and 5 spice and stir for 1-2 minutes. Add the carrot and kale and stir. Add the mushroom and salt, and grate the ginger in. Cook for 5-7 minutes, stirring occasionally. Taste and correct seasoning. Remove from the heat and set aside to cool down.
- Make the buns: You can make large or small buns, your call. Oil your hands and pinch a handful of dough and roll it into a ball. Flatten the ball on your palm and with your other palm spoon about 1+½ tablespoon filling into the center of it. . Gather the edges into a ball and seal it. Put the buns on a baking tray lined with baking paper, cover with kitchen towel and proof in a warm place for about 30 minutes.
- Preheat the oven to 380°F (190°C). Whisk the egg and brush the buns with it. Bake until the top and bottom of the buns are golden brown, about 20 minutes. Let them cool for 10 minutes before you serve. Cut in half, drizzle sriracha and eat.