Mouthwatering Gluten-Free Stuffed Buns

by Noor H. Salem

While the gluten-free diet can be portrayed as merely a trend, it’s a fact that many find relief from various ills and aches upon eliminating gluten and grains from their diet completely.

I’ve had clients experience indigestion, severe migraines, bloating, and lethargy post-meals, only to find relief when ceasing the consumption of all gluten-containing products. If you happen to be gluten intolerant or have celiac, there is still hope in enjoying fresh and warm bread straight from your kitchen oven. This recipe is easy to make and is loaded with nutrients, dietary fiber, and omega-3 fatty acids.

Although you may find gluten-free bread shelf-stable in the store, it’s not guaranteed to be preservative-free and junk-free. Many are loaded with unnecessary sweeteners, genetically engineered flours, and additives, in order to give it taste and texture as close to bread as possible. Read your ingredients carefully and avoid anything with a long list of ingredients. Make sure there is no soybean, canola or corn oil, and at the least, you are able to pronounce the ingredients. Better yet, however, attempt to make these buns at home yourself. It’ll guarantee you knowing what’s being put in your food and ease you in avoiding detrimental chemicals and preservatives.

The combination of black seeds, chia seeds, flaxseeds and sesame seeds on top of these buns come all come with astonishing health benefits including protein, omega-3 fatty acids, and fiber. You can make these buns without stuffing them with cheese (for a dairy-free option) and enjoy them with your favorite nut butter, or by dipping them in olive oil and za’tar. They go great with a cup of organic green tea early morning, for a boost of energy and an incredibly satisfying breakfast.

Ingredients:

Dough:

• 1 cup warm water
• 3 teaspoons dry active yeast
• ½ tsp organic coconut palm sugar
• 4 cups organic unbleached flour
• 1 organic pasture-raised egg
• 1 organic pasture-raised egg yolk
• 1 teaspoon Himalayan pink salt
• 1 cup oregano (Za’tar) leaves (soaked and drained)

Filling:

• 1 cup organic feta cheese
• 1 cup organic goat cheese
• 1/3 cup fresh or dried organic parsley
• 1 tablespoon organic cold-pressed avocado oil

Topping:

• 2 organic pasture-raised eggs, beaten
• ¼ cup organic whole sesame seeds
• ¼ cup whole black seeds
• ¼ cup organic whole flax seeds
• 2 tablespoons organic chia seeds

Directions:

1. Preheat the oven to 450 F. Place the water, yeast, and sugar in a cup. Allow to sit for several minutes.
2. Place all the dough ingredients (including water/yeast) in your food processor and pulse until dough like texture forms. It shouldn’t take too long.
3. Transfer the dough to a glass bowl and allow to sit for 20-30 minutes or until it rises.
4. Meanwhile, beat the eggs (topping) in a small bowl. Mix all the seeds in a separate bowl.
5. In a medium bowl mix all the filling ingredients well.
6. When the dough rises, take a handful in your palm and flatten it a bit. Fill with a spoonful of cheese and close with tip of your fingers by pressing the edges together.
7. Dip the top of the bun in the egg topping, followed immediately by the seed topping. Place face up on the baking sheets. Repeat the steps for all buns.
8. Bake the buns for approximately 10-12 minutes or until golden brown. Serve warm; enjoy!

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, SUNNAH SUPERFOODS, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.