1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1 1/2c sorghum flour
1/2c teff flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
4 1/2 tsp EnRG egg replacer mixed with 6T warm water
1/4c toasted onion flakes (my source: Barry Farm)
Heat oven to 375.
Mix sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low, in mixer. When yeast mixture is foamy, add to flours. Mix egg replacer, oil and vinegar in medium bowl. Add to mixer bowl. Mix on high for 4 minutes. Oil mini-muffin pans. Sprinkle bottoms with onion flakes. Spoon batter into pans. Let rise covered in warm place for 15 minutes.
Slash tops. Spray buns with cooking spray. Sprinkle onion flakes on tops
Bake approximately 20 minutes, checking brownness and internal temperature, which should be 190 F, at 10 minutes.
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