Time to bake
Potato fiber and gluten free buns
3 medium eggs
35 g of melted butter
1 1/3 dl of potato fiber
2/3 dl of gluten-free oats or cooked quinoa
3/4 dl of linseed
1 tsp sea salt
Whisk egg, coconut milk and the melted butter.
Then form 3 long buns or mini flutes. sprinkle with the poppy seeds and bake in the oven for 20-25 minutes or until golden brown.
My sister has the brand of potato fiber- called Pofiber from Sweden, which kept the buns very moist, when she made them. I can not get that brand here, so I use the oats to help with the moisture.
These works if you are staying somewhere on holiday with even a minimum kitchen- and an oven -because you mix this manually and use ingredients, which you can get all over the world.
Bring a bag of potato fiber or you can even use cooked/baked potatoes in a pinch.
Getting proper gluten free bread while travelling is getting much easier, but getting fresh, which does not taste like cardboard, not so easy without bringing or buying loads of ingredients. So this is a really good ‘make on the almost go’ recipe