Simple buckwheat English muffin buns that are perfect to have on hand for any gluten-free breakfast or dinner side. Toasted or warm with coconut butter, these yeasted buns are easy to make even for the new baker.
Combine the flour, yeast, and xanthan gum in a large mixing bowl and whisk together.
In a microwave safe bowl, heat the water on high to about 90-120 seconds or until the water is very warm to the touch.
Then add the water and the oil into the flour mixture and whisk. Keep on mixing until you have a doughy yeasty batter.
Cut a piece of parchment paper and place it on a baking sheet (or use your Silpat). Next, use some olive oil to grease the insides on the foil rings and space them out on the baking sheet. Then sprinkle some cornmeal evenly in the bottoms of the rings directly on the baking sheet.
Pour a good 1/4 cup of the batter into each of the rings and smooth it out as best you can. (This part can be messy and the yeast makes the batter very sticky.)
Now sprinkle poppy seeds or sesame seeds on the tops of the buns.
Allow the yeast to do it’s magic and let the buns rise for 30 minutes in a warm place. I put the baking sheet on top of the stove. Half-way through (15 minutes), turn your oven on at 375°F to preheat. This will also help with the warm environment for the buns.
Once 30 minutes is up and the buns have risen, place the buns in the oven and bake for 15 minutes.
Remove those beautifully delicious smelling buns and allow them to cool COMPLETELY. Then your can carefully remove the foil rings by just pealing them off.
Now, if you want to freeze them, wrap each bun in wax paper and place each in an individual plastic sandwich baggie. Then just freeze’m! To reheat, remove all wrapping, microwave for about 30 seconds on high, cut, and toast!