Buckwheat Buns Food

BUCKWHEAT BUNS

Steps:

• Bring all refrigerated ingredients to room temperature. Grease 12 English muffin rings.
• In the bowl of a stand mixer, beat egg whites until frothy, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy.
• In a medium bowl, combine buckwheat flour, tapioca starch flour, white rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar.
• Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into 12 English muffin rings.
• Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the buns. Leave for 10 minutes with oven door closed. (This will cause the buns to rise quickly.) Remove buns from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400°F.Buns will continue to rise as oven preheats.
• Uncover buns and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 5 - 10 minutes. Turn bread out onto a cooling rack.
• When completely cooled, wrap tightly to maintain freshness for as long as possible. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
• TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.

BUCKWHEAT PANCAKES

Steps:

• Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
• Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
• Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.