Potato fiber and gluten free buns
I got this from my sister, who got it from a colleague. They are so good, but the brand of the potato fiber makes a difference in how long they keep moist. I make them with pofiber- a product from Sweden and Denmark. play with the recipe, but they are good for travelling.
Method
- 1
Step 1
Heat the oven to 200 degrees Whisk egg, coconut milk and the melted butter.
- 2
Step 2
Add oats, linseed and potato fiber. Let the the dough rest for about 10 minutes. 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.
- 3
Step 3
Freeze in individual portions or eat them all within 2-3 days. they toast really well.
Good to know
Do not use normal cream for this- it does not work. the taste will be bad. Trust me I tried. 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 t
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