Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

« Holiday and New Year's Greetings | Main | Gluten Free Vegan Sprouted Quinoa Rice Bread »
Sunday
Dec212008

Soft Amaranth Quinoa Buns (Gluten-free, Vegan, ACD)


I had an experiment with amaranth flour earlier this week, and while it didn't turn out exactly as I'd hoped, I think it is decent enough to post. This recipe makes 8-10 good size, flattish buns/rolls. They are chewy, moist, and flavorful, and could stand any number of added variations, like herbs, spices, chopped up dried fruit, or nuts, or substitute fruit juice for the milk/water.

These might work baked in muffin tins as well - if you try that, give it a shot and let me know how it works!

Soft Amaranth Quinoa Buns

1/2 c amaranth flour
3/4 c quinoa flour
1/2 c quinoa flakes
1 T arrowroot powder
2 T flaxmeal
1 t baking powder
1 t baking soda
2 t cream of tartar
1 t salt
1 T coconut oil (solid, not warmed)
1/2 c applesauce
1 c water, milk, or milk substitute

Preheat oven to 350 F. Grease a large cookie sheet, or line with parchment.
In large bowl, mix all dry ingredients together. Rub coconut oil into flour mixture with your fingers until well incorporated.
In a small bowl or large measuring cup, mix applesauce, and water/milk. Mix well, then gradually add to flour mixture. Stir until evenly mixed and moistened, adding more water as necessary, to create a goopy, spoonable batter. Add any optional additional seeds, nuts, fruits, etc at this point, and stir until just evenly mixed.
Spoon batter onto prepared cookie sheet, in 3-4 inch rounds. Bake for 20-25 minutes, until golden brown and firm to the touch. Remove from oven, let cool slightly, then transfer to cooling rack.


Smear as is with your favorite spread or nut butter, or slap two together and make a sandwich. Great reheated in the toaster oven - the top gets crusty and golden brown. Yum! These freeze and thaw very well.

 

Approximate nutritional information per bun:
125 calories, 4 g fat, 17 g carb, 2.5 g fiber, 2.5 g sugar, 3 g protein

12/31/08 update: I put two frozen and thawed buns to the test over the holiday weekend! I made a sandwich with two buns, a Sunshine Burger patty, hummus, lettuce, and cucumber slices, wrapped it in tinfoil, and took it on the road for my drive home. The sandwich held together well enough that I could eat it while driving without creating a total mess! Awesome. I was most impressed at the fact that they actually held together - no crumbling, no breaking, no lost sandwich fillings! Thaw frozen buns at room temperature, or place in toaster oven and toast for slightly longer than usual for a crisp outside and chewy inside!

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

Hello! I want to thank you for this recipe as this is one that has actually turned out well for me. I left some things out and made a small change. I didn't have either applesauce, coconut oil, nor cream of tartar, so I left out everything and replaced the applesauce with pumpkin puree. I must say that the final turnout was pretty good. For me, they turned out more like English muffins as they were pretty dense...still good though. The pumpkin puree in them made me want to turn them into pumpkin muffins! Or heck, even pumpkin pancakes or bread! The possibilities are endless really. I'll have to try these with applesauce next time and see how it turns out. Thanks again!

August 29, 2011 | Unregistered CommenterJess
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo