Gluten-Free Wonder Buns

Since I've been gluten-free, I've missed having a burger or a sandwich on a bun.  Some purchased GF bread products are satisfactory, but nothing more than that - and they crumble.  I don't eat a lot of bread products, so I'd have to freeze what I didn't eat and hope it wouldn't be gross when thawed.

WONDER BUNS TO THE RESCUE!

These buns are made individually in the microwave.  Seriously.  They take less than 5 minutes to mix up and "cook" in 90 seconds.  Just use whatever bowl you have that is approximate bun diameter - I've used a small pyrex bowl and an ice cream sized bowl to make (the straighter the sides, the better).  I haven't determined how long these will keep, but I have one in the fridge and one in the freezer as testers.  So far I've only had one the same day I made it.  I took it to a party and plan to take these to restaurants when I want a burger too!

Wonder Buns
adapted from Kitchen Therapy

1 large egg (if you need dairy free, use your normal egg replacer)
1/2 teaspoon molasses
2 tablespoons all-purpose gluten-free flour*
1 tablespoon almond meal (or make your own with almonds in a grinder)
1 tablespoon ground flax seed
½ teaspoon baking powder
½ teaspoon cocoa powder (mostly for color, so it's optional)
a pinch of salt
sesame seeds, to make it look more appealing

In a small bowl, beat the egg and molasses with a fork, for about a minute.
In another small bowl, add the flour, almond meal, ground flax seed, baking powder, salt, and cocoa powder - stir well to break up any lumps. Add the eggs to the dry ingredients, stir until smooth.
Spray a glass bowl or cup with non-stick spray (or rub a little oil inside) and sprinkle sesame seeds on the bottom and sides. Pour the batter into the cup. Top with more sesame seeds. Microwave for 90 seconds.  Remove from bowl after a minute or two and set upside down on a plate or napkin to allow the bottom to "dry" a little (it's still a little steamy and would probably get soggy if left in the bowl).  ENJOY!

*the Kitchen Therapy recipe suggests sorghum flour and the comments from others indicate that most any flour would work - you could even make them with non-GF flour if not all family members needed gluten free.