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Gluten-Free Corn Rice Mini Batard Buns
Rustic gluten-free mini batards shaped from corn and rice flours with kefir and seeds. Crackled crust, soft inside and ready in half an hour.
15 min prep / 45 min total
274 kcal
8.9g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 90 gcorn flour
- 70 grice flour
- 1½ tspbaking powder
- italian herbs
- 1½ tbspflaxseed
ground
- ½ tspsalt
- 40 gsunflower seeds
chopped
- 40 gpumpkin seeds
chopped
- 200 mlkefir
or yogurt
- 1egg
- 20 mlolive oil
- flaxseed
for topping
Instructions
Combine 90g corn flour, 70g rice flour, 1.5 teaspoons baking powder, italian herbs, 1.5 tablespoons ground flaxseed and 1/2 teaspoon salt.
Chop 40g sunflower and 40g pumpkin seeds coarsely and stir in.
Add 200ml kefir or yogurt, 1 egg and 20ml olive oil; mix into a soft dough.
Oil your hands, divide into 4 parts and shape into small bars; score each.
Sprinkle with flaxseed and bake at 180°C for 25- until crackled.
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