Hello again. I hope you are well. I’ve had a busy few days since my last post and been “enjoying” some unseasonal British summer weather (!) which has meant more time indoors that I would usually have at this time of year. No matter, I have a delicious recipe for you this week, and one which I have been working on for a while. I hope you will be tempted to give it a try. The texture of the buns is light, soft and chewy and has a slight sweetness as well as a savoury nuttiness from adding sesame oil and topping with seeds.
This is one of the easiest gluten-free bread doughs to make and cook. The buns are very versatile and can be filled with anything you fancy – sweet or savoury. Leave the sesame oil and seeds out if you prefer – just replace the oil with your favourite vegetable oil instead. Enjoy them for a light lunch or supper, but eat them warm or hot as the fluffy, chewy texture is lost once the buns cool, although they can be quickly reheated in the microwave or steamer.
- 75g cornflour
- 50g tapioca flour
- 50g white rice flour
- 50g glutinous rice flour
- ¼ tsp salt
- 2 tbsp caster sugar
- ½ tsp baking powder
- 1 tsp fast-action dried yeast
- 1 ½ tsp sesame oil
- 1 ½ tsp sunflower oil
- 125ml + 1 tbsp plant-based milk, slightly warm
- 2 tbsp toasted sesame seeds or combination of white and black seeds
- Teriyaki asparagus and sprouting broccoli, rainbow salad and sesame mayonnaise – see below
1. Put the flours in a bowl and mix in the salt, sugar and baking powder until well blended. Mix in the yeast thoroughly.
2. Make a well in the centre and add the oils and gradually mix in 125ml milk to form a soft, but not sticky, ball of dough.
3. Turn on to the work top and knead gently until smooth then put back in the bowl, cover with cling film or a clean, damp tea-towel and put in a warm place for 1 to 1½ hours until well risen.
4. Divide into 4 equal pieces and shape each into a smooth, approx. 7cm round.
5. Cut a cross in the centre of each, about ½cm deep. Brush lightly with remaining milk and sprinkle the tops with seeds. Place on a lined tray, cover lightly with oiled cling film and leave in a warm place for about 40 minutes until risen.
6. Meanwhile, preheat your steamer or bring a saucepan of water to the boil and place a steaming compartment on top. Line the steamer with baking parchment or edible rice paper. Add the buns, cover and steam for about 25 minutes until risen and firm to the touch. The outside will be a little sticky Transfer to a wire rack to cool for about 10 minutes to firm up and dry before slicing with a serrated knife to fill. Best served warm.
The filling I chose for these buns was thin asparagus and sprouting broccoli stems stir fried in a little oil for about 5 minutes, then turn off the heat, add 1 tbsp gluten-free teriyaki sauce or soy sauce, cover and stand for 5 minutes.
I also made a rainbow salad using my latest kitchen gadget which shreds vegetables into fine ribbon slices, but you can grate the vegetables just as easily. I combined carrot, radish and cucumber and added a few chopped home-grown chives.
And, for a finishing touch, I flavoured readymade vegan mayonnaise with a few drops of sesame oil and some teriyaki sauce. Perfect 🙂
That’s me for another week. Until my next post, take care and keep safe.