Instructions: Combine all dry ingredients in a medium bowl, except for one tsp sugar.

Dissolve the 1 tsp. sugar in the 1 1/2 cup warm water with the yeast. Set aside to foam.

Beat eggs slightly, then add butter and vinegar. Using regular mixer beaters, beat on low speed till all ingredients are mixed. Add the yeast water. Stir liquids into dry ingredients with mixer and then beat at high speed till just smooth. (3 - 4 min.) DO NOT OVERMIX!

Spoon dough directly into muffin tins which have been sprayed with Pam or other non stick cooking spray. Fill to 2/3 full, or less if you wish thinner buns. Let dough rise until doubled in bulk. Preheat oven to 400 degrees, bake buns for about 25 minutes. Cover with foil the last 15 min to avoid burning the tops.

Notes: You may buy the flax seed whole at the health food store, and grind it at home in small batches using your blender or food processor.

the butter, and liquid egg substitute for the two eggs in the original recipe.(make sure it is labeled suitable for baking!)

Also, I have never used the gelatin called for in the original recipe. It does not seem to make a difference.

Some may wonder what the vinegar is for...it is a dough conditioner and is vital to the texture of the finished product. I can assure you that the vinegar makes no impression on your taste buds. :-D Also, you may think that the sugar is excessive.

However, it is eaten by the yeast in the rising process (sugar feeds the yeast in place of the gluten usually found in wheat flours).

As this is a gluten free bread you will only have to let it rise once in the pan and then bake it. No tedious kneeding will be necessary. (nor is it recommended)

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