I’m still trying to find a way to make my own gluten-free vegan burger buns. One of my last tries resulted in flat shaped breads, that looked more like a pitta. They were very yummy though. And so I decided to try some more variations of it.
My favourite version of these pseudo pittas is with dried tomato and olives in it. These give them lots of flavor! 🙂
For 4 mini focaccia you’ll need:
1/2 cup (90g) teff flour
1/2 cup (80g) buckwheat flour
1/2 cup (70g) brown rice flour
1 teaspoon psyllium fibre husk
1/2 teaspoon sugar
1 1/2 teaspoon active dry yeast
1/2 cup warm water
4 dried tomatoes (in oil)
5 medium sized olives
3/4 cup warm water
1 teaspoon apple cider vinegar
Mix the dry ingredients in a medium sized bowl.
In a cup mix the sugar, dry yeast and 1/2 cup warm water. Stir well to dissolve and let rest for approx. 10 minutes.
Preheat the oven to 45C.
Line the baking tray with baking paper.
Chop the tomatoes and olives into small pieces.
Pour the yeast mixture into the bowl with dry ingredients.
Add dried tomatoes, olives, vinegar and 3/4 cup warm water and stir well to combine.
Use a big spoon to make four portions on the baking tray.
Place in the oven and let the dough rise for about 30 minutes.
Then turn up the temperature to 210°C and bake for approx. 10-15 minutes.
Very yummy with fresh guacamole, tomato slices and lettuce. Or with a nice hummus dip, or with freshly made baba ganoush, or…. 🙂