Good for breakfast toasted with smashed avocado and fetta, for lunch boxes with your favourite sandwich filling or dinner as the soft moreish burger bun for the perfect hamburger.
- 8 eggs
- 3 cups (300g) milk powder
- 4 teaspoons gluten-free baking powder
- 1 teaspoon fine sea salt
- ¼ cup (35g) gluten-free plain (all-purpose) flour
Preheat oven to 170°C/340°F. Line a 20cm x 30cm (8in x 12in) slice pan with baking paper.
Place eggs in a medium bowl, beat lightly with a fork. Add remaining ingredients. Using a spoon, stir until the mixture forms a smooth, very wet dough. Leave dough for 10 minutes to firm.
Form ¹⁄³ cupfuls of the mixture into balls, using wet hands. Arrange balls in tin, in rows of three across and four down.
Bake buns for 22 minutes, rotating the pan in the oven halfway through cooking time. Serve warm.