Thursday, January 6, 2011

Gluten Free & Egg Free Sandwich Buns

I've been playing around with replacing eggs in my baked goods with Flaxseed Meal.  I was skeptical at first, as I am a country boy and eggs (even with my high cholesterol) were a part of everyday life.

But I am sold.  My eyes have been opened and I am a true believer now.  As my experiments continue I am realizing that not only is Flaxseed Meal  a viable egg replacement in baked goods, but, I get better results in my breads when baking with gluten free flours.

Is it possible that Flaxseed Meal when combined with gluten free flours gives a more bread-like result than using eggs?  I am beginning to think so.  These sandwich buns have the best "bread" texture of any of my previous sandwich buns or rolls.  Almost like wonder bread, almost like a regular hamburger or hotdog bun, Almost like brown-n-serve rolls.  These were just amazing to me.  No eggs?!  Amazing!


1 cup Potato Starch (not potato flour)
1/2 cup Tapioca Flour
1/2 cup Arrowroot
1/2 cup Millet Flour
1/2 cup Sweet Rice Flour
1/4 cup sugar
3/4 teaspoon salt
1 and 1/2 teaspoons Xanthan Gum
1 teaspoon Guar Gum
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup buttermilk
1 tablespoon clover honey
1 packet Active Dry Yeast (8.75g)
1 teaspoon sugar
1/4 cup warm water
3 tablespoons Flaxseed Meal
9 tablespoons hot water

Begin by whisking the flours, gums, soda, powder, salt, and 1/4 cup sugar together thoroughly in a bowl and set aside.

Next, set out the buttermilk to come to room temperature.  Then mix the Flaxseed Meal with the 9 tablespoons of hot water.  Set this aside to get goopy and thicken up.

Next, mix the yeast with the teaspoon of sugar and the 1/4 cup warm water. (use a warm bowl too)  Set this aside to bloom.

Now, in your stand mixer bowl, with dough hooks attached and the flour mixture in the bowl, begin mixing in the buttermilk, the flaxseed mixture, and the proofed yeast.  Be sure to allow time to mix thoroughly.  The dough should be sticky and thick.

Preheat oven to 170 degrees.  Use a cooking spray to coat your pan.  I use Crisco.

Since the dough is super sticky at this point.  I use Crisco cooking spray to coat my 1/3 cup measuring scoop then use the scoop to transfer the dough in nice 1/3 cup portions to my bun baking pan.

Spend a little more time at this step to make prettier buns.  Next, place into the 170 degree oven to rise for 45 minutes.  After 45 minutes, turn the oven temperature up to 350 degrees and bake for 15 more minutes. (notice the size of the rise between these two pictures.)

They easily remove from the pan and break apart into buns.  I cooled them on a wire rack briefly before serving.

Here is a picture of the inside of them.

I hope you enjoy these as much as we did!


  1. MMMmmm those look really good. Right now I am cutting down on all carbs to see if it helps my burning tongue, but these are something I want to try.

  2. This is the best recipe I have found for rolls by far!! Thank you! My family enjoyed them and have asked that I make them again. I so appreciate your recipes. Thanks for sharing

  3. this recipe is very good. I sub millet flour with brown rice flour and didn't have guar gum so I put 2 ts and 1/2 ts xanthan gum. also cant have dairy so I made coconut buttermilk by adding 1/2 ts fresh lemon juice in a 1/2 measuring cup then pouring enough coconut creamer to fill the cup. I used individual small pie maker to make the buns . i hope the buns will freeze well too.thank you so much for sharing.

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