Ingredients
Instructions
Grease a square baking pan 20 cm x 20 cm (8 in x 8 in), line the bottom with parchment paper and grease the paper.
Finely grind the flaxseed and chia in a coffee grinder.
In a large bowl, combine the flaxseed and chia, all-purpose flour, sugar, yeast, and salt. Then add the milk substitute, water, egg, and oil.
Using either an electric hand mixer or a stand mixer, beat at medium speed for about 2 minutes.
Cover the bowl with a damp cloth and let rest for 45 minutes at room temperature.
After resting, mix the dough well with a wooden spoon, adding 35 g (1/4 cup) flour.
Place the dough on a floured surface and knead gently until the outer surface becomes less sticky (gluten-free dough will always be more moist on the inside).
Divide the dough into 12 equal pieces. With your hands, shape each piece into a ball then place them sided by side in the baking dish.
Place in the oven on the middle rack with the light on, along with a bowl of 500 ml (2 cups) hot water (important for obtaining the right amount of humidity).
Let rise 30-35 minutes or until lightly pressing a finger on the dough leaves a mark (dough does not bounce back).
Without removing the buns or the bowl of water, heat the oven to 180 °C (350 °F) and bake for about 40-50 minutes or until the buns are golden.
Remove from the oven and unmold while gently peeling off the parchment paper. If desired, brush the tops with margarine.
Let cool on a rack or enjoy hot.
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Cuisine L’Angelique
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