These naturally gluten free sourdough buns are so versatile they can be used as a toasted bun for your favourite veg or grass-fed burger, sandwich or panini, and are delightful toasted with jam to have with your morning coffee or tea.
Made without any starches, gluten, egg, dairy or gums.
These can be enjoyed just as is, or re-heat in the toaster oven beautifully for a crisp artisan crust and soft crumb or slice and toast.
Store in air tight container on counter for up to 3 days or freeze up to 3 months. (you can put in the fridge, but that toughens up the crumb so you will want to toast if you choose to refrigerate the bun)
Ingredients
Olive & Rosemary: Millet, sorghum, brown rice, millet sourdough starter, filtered well water, acropolis organic sliced blonde olives, psyllium husk, rosemary, *honey, sea salt, olive oil
Teff Multi-Grain: Teff, millet, sorghum and/or org. brown rice, millet sourdough starter, filtered well water, psyllium husk, olive oil, honey, sea salt
Teff & Buckwheat: Teff, Buckwheat, millet sourdough starter, filtered well water, psyllium husk, *honey, sea salt, olive oil
Sweet Potato & Sage/herb: millet, maize, millet/sorghum sourdough starter, filtered well water, sweet potato puree, psyllium husk, Herbs de Provence, *honey, sea salt, olive oil
*All honey is locally and ethically sourced from bee keepers who love their bee's :)
All flours used at Hill Top are certified organic or verified non-GMO and tested to be under 20ppm
Storage Tips
Good for 3 days on the counter or up to 3 months in freezer. We like to slice the buns and place in a ziplock bag before freezing to make for easier toasting.
To refresh or re-heat buns, bake at 350F for 10-12 minutes or slice and toast.