Millet Buns

You can use these buns for your favorite burger or your favorite sandwich fillings. You can also make these smaller and use them as a dinner roll. Add whatever seasoning you like to match your current cravings. You can even make these sweet by adding in some cinnamon or more date/honey syrup. I just used my hands to mold the buns so you can create any size you wish. If the batter is too wet add a tiny bit of flour and if it is too dry add a very small amount of water. You want to be able to shape the bun where you will have it thick enough to slice once cooked. The key is to make your bun slightly larger than your burger. Some people like to use gadgets for these. This is a popular burger press and this is a popular bun builder however it is fixed in size.

Print Recipe

Servings 6 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.