After the success of the grain free focaccia amore I have made several variations of that bread. This is one of them. Buns – that I feel has got both a very bread like texture and taste. Nut free, milk free… For me the main thing though is how these buns actually raised in the oven – similar to a classic bun would – and also got that thread like structure in the cracks that appears in rising bread. Bread nerd? Me? I guess that comes from 20+ years of baking bread – traditional ones and grain free versions.