Grind sesame seeds in a blender, spice grinder or food processor until ground fine.
Line a baking sheet with parchment paper and grease lightly with palm shortening. Preheat oven to 350F.
Place all ingredients in a blender or food processor and blend until smooth, about 30 seconds.
Let batter sit to thicken slightly, about 2 minutes.5. Spoon out into four globs of batter spaced at least 4” apart on the prepared baking sheet. Using the back of your spoon or rubber spatula spread the dough out to form a uniform circle about 3” in diameter and something like ½” thick. (You are making two tops and two bottoms of your buns).
Sprinkle extra sesame seeds over two of your batter circles (for the tops), if desired.
Bake for 12 minutes. Enjoy warm or make ahead and cool on a wire rack.
My husband’s celiac diagnosis came as a shock and necessitated some quick learning. Mastering gluten-free cooking became even more important as more family members were diagnosed. It soon became a fun challenge to come up with tasty ways of preparing old favorites. Along the way I discovered a few new gems from the many recipes available online and shared by friends. Some worked for me and others didn’t. I began this site as an easy way to keep them organized and accessible to others.
I soon learned that I needed to make other changes in my kitchen to guard against contamination because I still cook foods containing gluten for myself and others without Celiac disease.
I’ve included a tips section that will hopefully make life easier. I’d love to read more suggestions so please fill the comment box with more.
Why didn’t we see something was wrong? It’s so obvious now. He complained of being tired, failing memory, inability to concentrate… His supportive wife reminded him of his age and job stress. We’re grateful that the blood work at an annual physical revealed that he was severely anemic. The doctor prescribed iron supplements. When that didn’t help he was checked for internal bleeding and those tests were negative … and then the doctor mentioned celiac disease. A biopsy confirmed it.
After only 3 weeks of a gluten free diet he noticed an increase in his energy; the healing had begun! Over the next year his cognition improved and he gained weight. It took a year for his iron levels get back to normal. He noticed another change that we had never heard mentioned – his hair had gotten thicker and coarser. We learned that hair is also affected when nutrients aren’t properly absorbed. What wasn’t affected?
The doctor advised that Wes’ first degree relatives be tested as there is a 1/10 chance that they too will be affected. His mom was the first to join ‘the club’; then our daughter; his sister… another daughter is waiting to be tested. Only one of them had any digestive symptoms! Our son tested negative but was told to get checked again in 5 years.
Our concern now goes to the next generation. We asked aboout our young grandchildren and were told they will not be tested unless they become symptomatic.