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.
Ingredients
- 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
Instructions
- 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.
