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
Vanishing Flax Buns with Almond Milk
- 138 g liquid egg 3 large eggs
- 56 g Olive oil 1/4 cup
- 355 ml almond milk
- 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
- 1 egg whisked with 3 tbsp water
- 1/4 tsp instant yeast
First things to do.
- In the bowl combine: water, oil, and eggs. Mix well.
- 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.
- This is important, because condensation will form on bottom.