Sandwich Buns

Bread is a staple food for most cultures worldwide. Still, it is also a significant contributor to many of our health problems, including digestive disorders, diabetes, inflammatory diseases, skin issues, and more. What’s in bread that could be causing all of that? It could be an underlying sensitivity to gluten or Celiac disease, but it could also be the yeast, additives, or the highly processed and genetically modified wheat that we have today, which is very different from the wheat our grandparents had. Modern-day wheat is far less nutritious and digestible than ancient wheat. It was modified to have higher gluten and sugar content, making it hard to digest, inflammatory, high on the glycemic index, and has addictive properties. It is not a bad idea to reduce your wheat consumption, but not all gluten-free breads are better! Some store-bought brands are loaded with starches, additives, emulsifiers, and weird ingredients.

These buns, however, are gluten-free, vegan, low carb, and made with wholesome ingredients. They maintain their shape when filled, and stay soft for days after baking! You must try them. P.S. I highly recommend you add the Mahleb spice for a rich, nutty flavor.

Makes 4-6 buns

Garnish:
Sesame seeds (optional)
Salt flakes

Preparation Method:
– Preheat the oven to 180°C.
– In a large mixing bowl, add all the ingredients apart from the sesame and salt flakes. Mix everything well using a wooden spoon until a dough is formed.
– Leave it to rest on the kitchen counter for 5 minutes.
– Line a baking sheet with parchment paper.
– Divide the dough into 4 big balls for burger-sized buns, or into 6 balls for medium buns, roll them nicely and sprinkle the sesame seeds and salt flakes on top.
– Bake the buns for 60 minutes until the crust becomes nice and golden.
– Let them cool completely and enjoy!