Buns in the oven

I love it when Gluten-Free baking is enjoyable.  And my buns are fabulous (smile!).  Here is my recipe: (adapted from Gluten Free Goddess Bread recipe)

Gluten-Free Buns

Dry:
1 cup Sorghum Flour
1 cup Tapioca Starch
1/2 cup millet flour
2 tsp xanthan gum
1 1/4 tsp salt
2 1/4 tsp rapid dry yeast

Mix the dry ingredients in a bowl.  Mix with a fork to blend the dry ingredients together.
In a separate bowl mix the wet ingredients. I put mine in a magic bullet cup and then blend it.

Wet:
1 1/4 cup warm water
3 tbsp light tasting oil (grapeseed, light olive, etc)
1 tbsp honey
1/4 tsp apple cider vinegar
2tbsp ground chia seeds * mixed with 4tbsp water.

Pour the blended liquid ingredients into the dry.  Mix with a fork until wet.  Then I use a hand mixer and mix on low for about 1 minute until all of the dry is well blended into the wet.

Set aside and cover for 20 minutes.  Mix with a fork 3-5 times around the bowl.  Then cover and set aside again for 20 more minutes.   Pre-heat your oven to 350.

Grab a muffin tin.  Grease the tin (I use coconut oil).  Put a scoop of batter in each tin.
Bake in the oven for 40 min.**  Enjoy!



*I buy chia seeds and pulse them in my magic bullet.  This is an egg replacer.  You can also use 1 tbsp commercial egg replacer whisked with 4tbsp warm water or try it with eggs.
** You may need to adjust this time based on your oven.  The inside should be soft, but not dark/wet looking.