Buns in the Oven

And I mean real buns. There is a reason for my lack of food blogs at the mo. My slightly obsessive need for order has kicked in and everything I've been cooking has immediately gone into cold storage so that Gav and I can enjoy every second with 'Thumper' when he/she arrives... no cooking required.

I digress, though. Back to buns. A while ago, I found a hot cross bun recipe by Teri Gruss that worked brilliantly, so I decided to try a savoury version. They weren't half bad!

G-free Breakfast Buns

½ cup g-free bread flour

¼ cup buckwheat flour

¾ cup all-purpose flour

1/3 cup arrowroot starch

1 tblsp instant yeast

1½ tsp xanthan gum

1 tsp salt

2 beaten eggs

¾ cup milk + 3 tsp (use a non dairy alternative if you need to)

2 tbsp oil

2 tbsp sugar

1 tsp vinegar

Warm up the oven to about 50C. Mix all the dry ingredients in a large mixing bowl. Beat the eggs and sugar in a jug and add the milk, oil and vinegar. Add the wet ingredients to the dry ingredients and stir until well combined. Scoop out the mixture and, using slightly damp hands, shape it into small buns (makes about 8) on a greased baking tray. Turn the oven off and leave the tray in the oven for an hour to rise. Then crank up the oven to 190C, and put a tray of water in the bottom, which helps with g-free baking, and bake the buns for about 20 minutes, till golden. Serve slightly toasted with scrambled eggs, smoked salmon and chives fresh from the garden.

Note: If pregnant, zap that smoked salmon in the microwave for a few seconds. Raw salmon is a no no.