These sesame-crusted gluten-free sourdough buns are the kind of artisan bread you’d expect to find in a great bakery or café: a thin, lightly crisp crust coated in toasted sesame seeds, a soft, airy crumb, and the naturally nutty flavor of sorghum, millet, and teff. My streamlined shaping method keeps handling to a minimum, making these buns surprisingly easy to prepare while creating the beautiful shape and texture of artisan bakery bread.
They bake in under an hour, are ready to enjoy after just 30 to 60 minutes of cooling, and freeze and reheat beautifully. Serve them simply with good butter, aged cheese, homemade jam, or quality cured meats, and you’ll understand why they’re one of the most satisfying recipes I’ve ever created.
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