Skærmbillede 2013-11-29 kl. 10.26.23
By Pia Skadhede – These buns are good for breakfast and lunch as well as afternoon delight. They can be adapted to different food intolerances, and you can easily give them any kind of twist for variety.

Ingredients and preparation:

Pre-heat the oven to 480 degrees Fahrenheit, and place an oven safe plate into the oven.
Mix 6 ml of hot water that has been brought to a boil and 3 teaspoons fiber HUSK and whip with an electric beater. Rest for about 10 minutes.

Put the dough hooks on the electric beater and add:
2 teaspoons salt and 2 teaspoon gluten free baking powder
1 teaspoon sugar – alternatively, a little grated sweet apple
2 tablespoons olive oil, sunflower oil or ghee
2 handfuls of gluten-free oatmeal
1 handful of rice flakes
175 gr rice flour
175 gr quinoa flour – alternatively sorghum flour

Stir well. The dough should have the consistency of porridge.

Use two spoons to put the dough on a sheet of parchment paper. Sprinkle with poppy seeds.

Move the parchment paper and dough onto the hot plate in the pre-heated oven. Bake the buns for 35 minutes at 480 degrees. Yummy!

You can easily add fine grated carrot or chopped gluten free grains/seeds to the dough. I also dream about baking them with raisins, cinnamon and grated apple.

Pia Skadhede have a food blog (the dinner table) where she updates familiar food classics to organic temptations.

At you can find rare gluten free types of flour from sorghum, teff, hirse, kikræter, havre, manioc etc.