FLAX BUNS - GLUTEN FREE AT LAST!

These buns turned out amazing! A few of my friends have been waiting for me to post this recipe, but it took me a bit to get it just right.  I was totally amazed when this batch began to rise and puff up like a normal bun. That's when I knew I was ready to post. I cannot take 100% of the credit though. Hacking this recipe was a combined effort between me and my daughter-in-law, who sweetly started this bun rolling. 😋

I think they are absolutely delicious and go great when served alongside your favorite soup, used in place of kaiser's, hot-dog or hamburger buns. You can even make them mini for sliders, or try flattening them into circles for tortillas, or mini pizzas. If you need more this recipe doubles nicely. Just remember to adjust your baking time according to your changes. 

Oh, the possibilities! 😌

INGREDIENTS:

3 Tbsp. water

3 Tbsp. liquid or melted coconut oil, but not hot

2 Tbsp lemon juice

3 Tbsp. apple sauce

3 egg yolks

A pinch of black pepper

1/2 tsp. sea salt

1 tsp. baking soda

10 Tbsp. whole golden or brown flax seeds, or ground
(I used golden for this recipe to give the buns a lighter color, otherwise they look like chocolate cookies! 😁)

METHODS 1 & 2:

Preheat your oven to 400⁰F. Next line a 9.5 x 14 inch cookie sheet with parchment paper. 

1) If you have a high speed blender, such as a Vitamix, and are using whole flax seeds, place all ingredients in the order listed into the blender. Process on maximum speed for 1-3 minutes using the tamper, until the flax seeds are fully ground.  At this point the dough should be very thick and sticky, and hold together on its own. Skip step 2 and proceed with step 3.

2) If you are using ground flax seeds, reverse the order of the ingredients listed and mix all of the dry ingredients in a bowl first, until well blended.  Then add the remaining ingredients and beat until fully incorporated. Cover the bowl and let the batter rest for 5 minutes.  Proceed with step 3.

3) Using a spatula, divide the dough into equal portions, 6 for buns, 8 for sliders, or 4 for hot-dog buns. Wet your hands with a bit of water to prevent the dough from sticking, and begin rolling each portion into a ball and then flatten it slightly in your hand and place it on the prepared cookie sheet. Repeat until all six portions have been shaped.

4) Place the cookie sheet in the oven and bake the portions for 18 to 20 minutes. I recommend watching them fairly close, as my oven burns slightly hotter than my daughter-in-laws and I burnt my first batch at the 17 minute mark. When the are done, the buns will somewhat soft. If you aren't certain, insert a toothpick in the center of the largest bun. If it comes out clean they are done. 

5) Remove the buns from the oven, and the pan, and place them on a rack until they are completely cool.

To serve, slice each bun in half horizontally and spread each half with the topping of your choice.  

Makes 6 buns.

Enjoy!