New Mum’s Food Adventures

Ingredients:

• 400 grams water
• 20-30 grams whole psyllium husk (within this range so it’s not to dry or too moist and whole husks not powder. If using powder use only 2 level teaspoons about 10 grams so half the amount of powder)
• 15 grams salt or too taste
• 30 neutral oil I used macadamia oil
• 200 gram’s gluten free sourdough discard
• 30 grams maple syrup
• 1 sachet yeast (because this is to use up discard and make quick bread)
• 30 grams pea protein powder
• 100 grams almond flour
• 100 grams plain gluten free flour. I used Well & Good
• 200 grams GF self raising flour. I used Well & Good
• Extra water to keep dough sticky. Add 1 tablespoon at a time
• 1 spray bottle with clean water to keep dough moist

Starter Flour Blend:

Buckwheat flour 100 grams, sorghum flour 100 grams, green banana flour 100 grams, rice flour 100 grams

For me this blend is making starter that doesn’t go mouldy and has a sweet almost wine scent with a hint of vinegar. The blend of flours helps give a better bread structure and works well with improving store bought gluten free flour based recipes. The results are better with a little more predictability.

Instructions:

Prepare psyllium gel. The psyllium husk adds more structure and moisture to the bread rolls. Once psyllium has hydrated and turned all the water into liquid it’s time to add all the rest of the wet ingredients, salt and yeast. If you are unsure of your yeast, make sure to see if it blooms first before adding psyllium husk to water. Combine all wet ingredients and well before adding flours. Add flours and mix for at least 5 minutes. If it becomes dry, add water slowly in small increments of about a tablespoon at a time so as not to add too much. Dough should be formed but too sticky to handle. Once well mixed, spray dough surface with water to keep moist, then cover with cling film and rest for around half hr. It will likely proof a little.

Wet hands and remove onto a moistened surface. I just used a cutting board that was new and smooth. Softly knead into a rectangle and roll into a log. Knead out again and roll in opposite direction then repeat one more time forming a log. Cut into segments to be formed into balls for burger buns. I made mine all random sizes and one small one for my toddler for dinner.

You can either spray with water or do an egg wash to stick sesame seeds or other toppings to it. I used water prayed on top. The seeds were slightly loose but stuck on fine because of the stickiness of the dough.

Allow to cool fully before slicing open! If not they might collapse or become to dry or both. It can be hard to wait I know. But the remaining steam inside will finish cooking the interior and soften the crust making it very spongy and flexible.

I baked my bun until a darker brown. The crust isn’t too chewy. It has a nice bread feel too it and a good flavour. The crust in this recipe is not crunchy, making it a good burger bun.