As previously mentioned in prior posts, I am a carb girl through and through. Mike can give or take a carb but for me, they are included in every meal I consume. I will always do my best to make it as healthy as possible but this girl likes the taste, and texture of every carb out there.
Lately, I have been obsessed with making the Jeff Novak Whole Foods Burger. You can find the recipe here. I make a batch of these burgers weekly and store them in the freezer between parchment paper. You can easily cook them from frozen since all the ingredients are already cooked. The patties take minutes to reheat on the stove or grill.
No burger is complete without a bun. I have tried the lettuce wrap thing and give it a big fat F score. I love me a good salad but burgers are meant to be eaten with buns people. Eat Whole Foods and you do not need to worry about calories and carbs, trust me.
I experiment all the time with different wraps and buns. I am not sure I have a favorite as I love to play around with all different types of ingredients. This is a mighty good bun recipe and I hope you enjoy it. If you are new to eating gluten-free please remember that gluten is what gives bread the fluffy airy taste and texture. It seems the world is getting better at learning how to replace gluten in baked goods but we are not there yet. Adjust your expectations and you will soon fall in love with gluten-free baking and all the options available to you.
The two key ingredients in this recipe are millet and psyllium husks. Millet is a highly nutritious grain that is rich in essential nutrients. It is a good source of protein, fiber, and various vitamins and minerals such as magnesium, phosphorus, and manganese. Millet is also known for its high antioxidant content and its ability to help lower cholesterol levels. It is a fairly new grain to most but I have been using it for years. This is the millet I use and I grind it into flour in my Bimby.
Psyllium husks is the magic ingredient. It is often used in gluten-free baking to help the bread become more gluten-like without the gluten lol. Psyllium husk is a form of soluble fiber derived from the seeds of the plant Plantago ovata. It is commonly used as a dietary supplement to improve digestion and promote regular bowel movements. Score! Try always to buy the husks, not the powder. In baking the powder tends to absorb more of the liquid and messes up the recipe ratios. Buy the husks and grind them in your Thermomix/Bimby or high-speed blender. This is the brand I use.
Millet Buns
Equipment
- 1 food processor or thermomix/bimby
- 1 Mixing bowl
- 1 baking sheet lined with parchment paper
Ingredients
- 2 1/2 cups millet flour if you cant find ground millet just buy the whole grain millet and grind it in your high speed blender or Thermomix/Bimby
- 2 tsp baking powder
- 2 tbsp ground flax seed
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tbsp oat flour you can use any gluten-free flour you have in your cupboard
- 1 tbsp apple cider vinegar
- 1/3 cup whole psyllium husks You must use whole
- 1 tbsp honey or date syrup
- 2 1/2 cup water
- Optional spices, as much as you like
Instructions
- Preheat your oven to 325 f ( 162 c )
- In a bowl combine the dry ingredients, except for the psyllium husks. In a separate bowl combine the wet ingredients and the psyllium husks. Let rest for 10 minutes. This allows the batter ingredients to get all happy with each other and allows the psyllium to bond with the batter.
- Next add your wet and dry ingredients together, do not over-mix.
- Lastly, shape the buns as you see fit. This is where eyeballing comes in. I try to make the buns a tad bigger than my burgers. Sometimes I get wild and crazy and make rectangle buns and burgers. You do you!
- After the buns are shaped to your liking you can sprinkle them with a topping of your choice or leave them naked. I like to use "Everything But The Bagel" topping :-)
- Bake the buns for 20-30 minutes. It is very important to let them cool before slicing. Once sliced I toast them for a few minutes in my air fryer. PS: Remember this is gluten-free, so do not expect that light airy bun you buy in a package at the store. This is a homemade good-for-you excellent gluten-free bun. Hope you like them.
