Gluten Free, Light and Airy Flaxseed Buns
November 07, 2014
Categories: Breads, Dinner rolls or other breads, Flaxseed, Millet, Quinoa, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Mothers Day, New Years, Passover, Picnic, Potluck, Romantic Dinner, St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Gluten-Free, Kosher, Vegetarian, Yeast Bread, Kid's Lunches, Kosher Dairy, Vegetarian Dinner, more
"These buns are just as good as regular wheat flour buns if not better. The flavour is amazing and the texture is springy and fluffy and they do not fall apart like most gluten free buns do."
- Serving Size: 1 (105.2 g)
- Calories 246.4
- Total Fat - 15.5 g
- Saturated Fat - 6.5 g
- Cholesterol - 92.8 mg
- Sodium - 318.1 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 2.9 g
- Sugars - 2.9 g
- Protein - 6.9 g
- Calcium - 53.8 mg
- Iron - 1.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Step by Step Method
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 6 inch foil pie pans or mini cake pans with butter, spoon in the batter into the pans using a sturdy spatula and spreading it evenly in pan, then 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.
No special items needed.