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.

INGREDIENTS

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

DIRECTIONS

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.

Enjoy!