Meals based on Vol. 1 - NOURISHED - REBIRTH | Spring 2014
Being on a restricted diet by choice or force of nature can be pretty daunting for the host as well as the guest. Thankfully, there are enough inspirations from the cuisines of the world that can make everyone happy and find a solution that doesn't leave anyone out of the fun! These gluten free buns are made with chickpea flour and the idea of crumpets. We played with the ratios in the batter to create buns with that rise and sponginess one expects in a burger bun.
PHOTO: Asha RECIPE: Asha
Prep time: 15 minutes
Cook Time: 3-5 mins
3 inch tart or crumpet molds
Cast iron pan (or a heavy bottomed non-stick pan)
- The secret is in resting the batter when mixed. Although the flour does not have gluten, this resting period allows some form of bonds to be formed that mimics the functionality of gluten, making the bread similar in texture and crumb to its gluten equivalent.
- The optimal resting period is 15-30 minutes. Less than that, the dough bleeds without coming together, any longer and it goes flat and the water separates.
Related Recipe: Quinoa Burgers
1 cup chickpea flour
1 tsp baking soda
1 T olive oil or melted butter
1 -1/4 cup water or milk of your choice
salt and pepper as needed
Olive oil or butter to grease pan
optional: finely minced herbs
- Mix all ingredients to make a smooth batter. Make sure there are no lumps in it.
- Set aside for 15 minutes.
- Heat a cast iron pan till hot, grease with enough oil so the batter will not stick.
- Grease tart molds and place them in pan, spaced by 1/2 inch. You can place as many as will fit the pan and yet allows you the ability to maneuver around them to flip.
- Pour about one and half tablespoons of batter into each mold.
- Let it cook for about a minute and half. The side on the pan will start lifting and you can peek a little brown. The batter will rise and bubbles form and break on top.
- Flip to the other side and cook for 2-3 minutes until firm but bouncy when pressed. If batter oozes out, press down and cook for another minute.
- Remove and keep warm in an oven until ready to serve. Lovely with regular or vegetarian patties!
- You can store them by refrigerating but they are best eaten fresh.