Wednesday, March 26, 2014

Stuffed Buns



Back in the day, before Celiac Disease, one of my most favourite places to eat lunch in Victoria, BC was Sally Bun. They made delicious, slightly sweet, stuffed buns that came in all sorts of flavours, such as: curried chicken, curried beef, tuna melt, Cajun mushroom, lox and salmon, etc.  The buns were both yummy and filling and made a great transportable lunch. I used to buy enough for a week and freeze them until I needed them. 
Of course, this type of food became a fond memory when I went gluten free. However, with my recent travels to remote locations with no guarantee of safe food for me, I thought I should attempt to make a gluten free version of the Sally Bun. I think for a first attempt, it turned out pretty well! I stuffed these with tuna, but feel free to be creative. 



Stuffed Buns
-Based on a recipe by Maria Jose

Buns

1 packet Dry yeast
3 tblspn Warm water
½ tblspn Sugar
½ cup Lactose Free Milk
Salt to taste
½ cup Grape seed Oil
2 cups Gluten Free All purpose flour
3/4 cup Millet Flour
1 tspn Xanthan Gum
1 tblspn Psyllium powder
1/4 cup Sugar
Egg-1, beaten
Egg white-1,for egg wash (or milk)
White sesame seeds for sprinkling

Preheat the oven @ 350 F for 15 minutes before baking. Dissolve the yeast in warm water with 1/2tbsp sugar.  Leave aside for 10 minutes. Boil the milk and allow to cool down till it is warm to touch. Add sugar, oil and salt to milk. Mix well until the sugar dissolve. Add the beaten egg, yeast and mix. Add the flours, xanthan gum and psyllium powder and mix well until it forms a smooth dough. You may need to add more flour, but just add little bits at a time. Knead well for 10 mins (I knead it using stand mixer). Let it rest till it doubles in volume (almost 2-3 hrs). Punch down the dough lightly using your palm and divide them equally. Basically split the dough ball in half and then split each half in thirds to make 6 buns. Flatten them into small discs and fill them with ¼ cup of the filling and a slice of cheese. Re-shape them into a ball. Apply the egg wash or milk to the tops. Sprinkle the top with sesame seeds. Let it proof for another 20 mins. Bake them in a pre-heated oven at 350 F  for 15-20 mins.

Stuffing

1 can of Flaked White Tuna
2 heaping spoonfuls of Mayo [or replace with dilly dip and leave out curry powder]
1 tspn of Curry Powder
1 Celery, diced
¼ Apple, diced or cubed
6 slices of Havarti or Cheddar Cheese

Mix all of the ingredients in a bowl.

The option that is pictured is the dilly dip version, but I personally love the curry and apple version much better!

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