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Vanishing Flax Buns with Almond Milk

These flax buns are among the best buns I’ve ever made!! Can’t keep them in the kitchen for more than a few hours as they are so good everyone wants more than one. Even plain they are delicious. This is the flax meal version with Almond milk. LowFODMAP🍏🍏🍏🍏

Best buns in the city.

Vanishing Flax Buns with Almond Milk

Course: Side Dish, Snack
Cuisine: American
Keyword: bread, flax, gluten-free
Prep Time: 20 minutes
Cook Time: 32 minutes
refrigerate: 8 hours
Total Time: 44 minutes
Servings: 12 Buns
Calories: 218kcal
Author: Chef Verde
The Best Buns I've ever made include these!! Can't keep them in the kitchen for more than few hours as they are so good everyone wants more than one. Even plain they are delicious. This is the flax meal version with almond milk.
Print Recipe

Ingredients

Liquid

  • 138 g liquid egg 3 large eggs
  • 56 g Olive oil 1/4 cup
  • 355 ml almond milk

Dry

  • 230 g sorghum flour
  • 170 g tapioca flour
  • 85 g potato starch or Arrowroot
  • 25 g torbinado sugar
  • 26 g flax seed meal 4 tbsp
  • 1 tbsp xanthan gum 2 scant tbsp psyllium powder
  • 2 tsp instant yeast
  • 1 tsp sea salt

Next Day

  • 1 egg whisked with 3 tbsp water
  • 1/4 tsp instant yeast

Instructions

First things to do.

  • In the bowl combine: water, oil, and eggs. Mix well.
    Liquid whisked to combine
  • In a separate bowl combine: gluten free flour, sugar, yeast, psyllium husk or xanthan gum, and salt. It's important to blend dry ingredients thoroughly before adding to liquid ingredients.
  • Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. Dough will have the consistency of a thick brownie batter.
  • Cover dough and refrigerate overnight or 6-8 hours. It will rise in the fridge, so allow room.

Next Day or 8 Hours Later

  • Remove dough from fridge and let sit at room temp for 20-30 minutes.
  • Preheat oven to 350° F (325° F convection) and grease 12 - 4" round mini cake pans. OR line with 8" parchment paper squares.
  • Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough.
  • Scoop dough using a #10 disher into each pan.
  • Spread dough to edges and smooth top of buns gently with a dampened spatula.
  • Brush with egg wash. Sprinkle with flax seeds (optional).
  • Let sit 10-15 minutes in a warm room before baking.
  • Bake buns for 24 minutes. IF USING parchment paper increase time to 32 minutes
  • Remove from pans and transfer to a cooling rack immediately.
    Cooling my buns!
  • This is important, because condensation will form on bottom.

Notes

Gluten Free sorghum beer can be used in place of water.
Grease pans well, even non-stick.
Cooled buns can be stored frozen to defrost as needed.
Adapted from: http://freerangecookies.com/2013/09/17/gluten-free-hamburger-buns/

Nutrition

Calories: 218kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 284mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1.2mg