Here is my fabulous grain-free and dairy-free bread. This is the second time I have made it and it was just as good this time. I even used it as burger buns. When you are making it, it is all rather foreign feeling because the flours behave quite differently from wheat flour but persist because it will work out. The dough holds together brilliantly but looks more transparent than ordinary dough. It is more gel-like. The rolls take quite a while to cook but brown up nicely. They do taste different but I really like the texture and so do Adriano and Dario. Give them a try.
The rest of the burgers were made up of beef mince, water cress, homemade mayonnaise and roasted tomatoes. I roasted them according to instructions I found on a blog I visit often, That Skinny Chick Can Bake. Check it out for the roasted tomato recipe and for many more wonderful recipes. Oh, and her photos are great.