Gluten free Bread - Buffins

There is nothing like freshly baked bread with a dash of high quality butter. This might seem weird to a person without gluten sensitivity - it's just bread, right? But for someone who can't just go down to the supermarket and get some wheat filled goodies, the freshly baked experience of GF bread, that actually tastes good (!!) is rare. Although getting more common and accessible

A month ago as I visited my sister, who also is sensitive to gluten, she served GF bread every morning with no sweat. So I got a hold of this recipe - Morten's Gluten free Bread. And here it is in my version.. I don't have a bread baking machine, neither do I have the patience to wait for a whole big bread to bake for an hour and a half. Those two facts paired with "I love my bread crusty" equals Buffins. Not bread, not muffins, but bread in muffin forms.

Here is how you do it:

Mix

2 Cups and a dash of luke warm water

with

2 oz oil

set aside

In a blender crush 

2 oz sunflower seeds

2 oz flax seeds

2 oz sesame seeds

Add to

500g GF flour (I used Semper Grow melblanding)

0,5 tps salt

1 packet of dry yeast

Mix well, spoon into muffin form and drizzle poppy seeds on top.

Shape the buffins however you prefer.

Put it in a preheated oven at about 350F for 20 minutes. Then turn down the temperature to 300F

for another 10 minutes. They should be crusty on the outside and dough free on the inside. 

Try a buffin with your salad... I like to add a dash of pure Irish butter. 

mmm