Friday, 7 November 2014

Amazing Gluten Free, Light and Airy Flaxseed Buns

These buns are so delicious, they are soft and springy and do not fall apart. I originally developed this recipe as a small batch because I am the only gluten free person at home but we all enjoyed them, so I double this recipe every time I make them now. Unlike other gluten free buns, these keep for a bit without being frozen. I have left these out in a plastic bag for over 4 days and they were still just as good as day one.

1/3 cup milk at room temperature
3 tablespoons warm water
2 tablespoons melted butter
1 teaspoon sugar
1/2 teaspoon dry active yeast
1/4 teaspoon salt
1 egg
1/4 cup white rice flour
2 tablespoon millet flour
2 tablespoons quinoa flour
2 tablespoons potato starch
2 tablespoons tapioca flour
1 tablespoon ground flaxseed
1 1/2 teaspoons xanthan gum
1/4 teaspoon whole flaxseeds

Fit a stand mixer with the paddle attachment.
Place the milk, water, melted butter, sugar, salt, egg and yeast in the bowl of the stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients (except for whole flaxseeds) and mix for 5 minutes on low speed (2 on my stand mixer), scraping down the sides after about 2 minutes. (This should have the consistency of a thick muffin batter.)
Coat 3 mini cake pans or 6” foil pie pans with butter, spoon in the batter into the pans using a sturdy spatula and sprinkle the whole flaxseed over the top of the batter
Cover with a clean towel and place in a warm draft free place and allow rising for 30 minutes.
Place the dough in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 35 to 40 minutes, until buns are a nice golden brown.
Allow to cool and remove from pan.

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Have you tried this recipe?? Tell us how it turned out :)