Gluten-free hamburger buns...
I modified the workable wonder dough, again. I've done two things. First I made some pretzels. They're fantastic! I froze them, they cook for 40 seconds in the microwave and they tast just like a store-bought pretzel! After I'd formed them, I brushed them with and egg to give them that dark-brown and pretty look.
I also made hamburger buns. I substituted 25% of my flour for pure Quinoa in the buns, and they had a delightfully rustic taste and texture. Kind of like cibatta bread! Tonight I try grinding my own grains (buckwheat and amaranth) and I will be making spaghetti and meatballs. Thank God for Tinkyada! I may try pure amaranth flat bread, I'll post the results here.